If you’re craving a cozy, comforting dish that feels like a warm hug from the inside, this Cornbread Casserole Recipe is exactly what you need. It’s a delightful blend of sweet and savory flavors with that rich, golden crust and a moist, tender interior bursting with creamy corn and a touch of sharp cheddar. Perfect for family dinners, potlucks, or any gathering where you want to impress without a fuss, this casserole manages to be both incredibly simple and irresistibly delicious.
Ingredients You’ll Need
Every ingredient in this Cornbread Casserole Recipe is carefully chosen to balance texture, flavor, and richness—making the final dish truly memorable. These staples come together with ease but pack a punch in taste and comfort.
- â…” cup all-purpose flour: The base that provides structure while keeping the casserole light and fluffy.
- â…“ cup yellow cornmeal: Adds that classic corn flavor and a slight grainy texture for authenticity.
- ¼ cup granulated sugar: Just the right amount to bring natural sweetness without overpowering.
- 1 tablespoon baking powder: Gives a gentle rise to the batter, ensuring a tender crumb.
- 1 teaspoon salt: Enhances all the flavors, balancing the sweetness perfectly.
- 1 (14.75 ounce) can creamed corn: Adds moisture and creamy texture that’s key to the casserole’s signature richness.
- 1 cup sour cream: Infuses tanginess and extra moisture for a silky bite.
- ½ cup melted butter: Brings richness and helps achieve that golden top.
- 2 eggs: Binds everything together while contributing to the overall softness.
- 1 (15 ounce) can canned corn (drained, optional): Adds whole corn kernels for bursts of sweet crunch and texture contrast.
- 1 cup shredded sharp cheddar cheese (optional): Creates a savory depth and melty cheesiness that takes this casserole to the next level.
How to Make Cornbread Casserole Recipe
Step 1: Prepare the Oven and Dish
Start by preheating your oven to 350°F. This ensures that when your casserole is ready to go in, the heat is perfectly distributed for even cooking. While the oven warms up, grease your casserole dish thoroughly so your cornbread won’t stick and will lift out easily when baked to a gorgeous golden finish.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. This step mixes the leavening agents evenly with the flour and cornmeal, which is important for that flawless rise and consistent texture throughout the casserole.
Step 3: Mix the Wet Ingredients
Take another bowl and combine the creamed corn, sour cream, melted butter, and eggs. The mix of creamy and rich ingredients here gives the casserole its tender crumb and moist, luscious bite. Whisk until smooth and well blended.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients, folding them together just until combined. Overmixing here can make the texture tough, so gentle folding is key. If you’re using the optional canned whole corn and shredded cheddar, fold these in now—they add lovely pops of flavor and texture that make this recipe uniquely delicious.
Step 5: Bake to Perfection
Spread the batter evenly into your greased casserole dish. Pop it in the oven and bake for 45 to 55 minutes, or until the top turns a delicate golden brown and the center sets when gently shaken. You’ll know it’s ready when that warm corn aroma starts filling your kitchen, signaling a treat about to be enjoyed.
How to Serve Cornbread Casserole Recipe
Garnishes
Serving this Cornbread Casserole Recipe warm is ideal, especially with a sprinkle of fresh chopped chives, a dollop of sour cream, or even a drizzle of honey for a swirl of sweetness. These simple garnishes add a little extra something that brightens the flavors and turns a humble dish into a memorable centerpiece.
Side Dishes
This casserole shines most when paired with hearty, comforting sides. Consider classic comfort staples like your favorite chili, slow-cooked meats, or a crisp green salad with a tangy vinaigrette to cut through the richness. These combinations create a balanced, satisfying meal that’s perfect any time you want that cozy feeling.
Creative Ways to Present
For something fun and unexpected, try serving the cornbread casserole in individual ramekins or mini cast-iron skillets. Garnish with a sprinkle of extra cheddar or a scattering of jalapeños to add color and a subtle kick. This presentation is perfect for holiday spreads or casual parties where everyone loves a personal touch.
Make Ahead and Storage
Storing Leftovers
Leftover Cornbread Casserole Recipe tastes just as wonderful the next day. Keep it in an airtight container in the fridge for up to 3 days. The flavors continue to meld, and the casserole remains moist and inviting—ready to be enjoyed as a quick meal or snack.
Freezing
If you want to prep ahead or save some for later, this casserole freezes beautifully. After baking, let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 2 months and defrosted overnight in the fridge before reheating.
Reheating
Reheat your Cornbread Casserole Recipe in the oven at 350°F for about 15-20 minutes, or until warmed through. This keeps the crust crisp and the inside tender, unlike microwaving which can sometimes make it soggy. For a quicker option, microwave in short bursts but keep an eye to avoid drying out the casserole.
FAQs
Can I make this Cornbread Casserole Recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious.
Is it necessary to add the canned whole corn and cheese?
Not at all. These ingredients are optional but highly recommended. The whole corn kernels add lovely texture, and the sharp cheddar cheese brings a savory richness that complements the sweet corn flavors perfectly. You can customize it to your taste.
Can I use fresh corn instead of canned?
Yes! Fresh corn cut off the cob is fantastic in this casserole. It brings a brighter, sweeter pop compared to canned corn. Just lightly steam or blanch the kernels before folding them into the batter to keep them tender.
How do I know when the casserole is done baking?
Look for a beautiful golden-brown top and a firm center. You can also insert a toothpick into the middle; it should come out mostly clean with just a few moist crumbs. The aroma of baked corn and butter is also a great indicator.
Can this recipe be doubled for a larger crowd?
Definitely! Just double all the ingredients and use a larger baking dish or two smaller ones. Keep an eye on the baking time as it may need to increase slightly, but the dish bakes well even in bigger portions.
Final Thoughts
This Cornbread Casserole Recipe is pure comfort in a dish—easy to make and even easier to fall in love with. It’s a wonderful way to enjoy the natural sweetness of corn with a rich, buttery texture and a hint of cheesy goodness if you like. Next time you want a meal that feels like home in every bite, give this casserole a try; I promise it’ll quickly become one of your favorites too.
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Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cornbread Casserole is a comforting and moist dish combining the flavors of creamed corn, sharp cheddar cheese, and a golden cornmeal crust. Perfect as a side for any meal, it’s easy to prepare with simple ingredients and bakes to a tender, slightly sweet casserole that serves twelve.
Ingredients
Dry Ingredients
- â…” cup all-purpose flour
- â…“ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
Optional Add-ins
- 1 (15 ounce) can canned corn, drained
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly to prevent sticking and set it aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, combine the creamed corn, sour cream, melted butter, and eggs. Whisk these ingredients together until smooth and well mixed.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir gently just until combined to avoid overmixing. Then fold in the drained canned corn kernels and shredded sharp cheddar cheese if using, distributing them evenly throughout the batter.
- Bake the Casserole: Transfer the batter into the prepared casserole dish, spreading it out evenly. Place in the oven and bake for 45 to 55 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and let it cool slightly before serving.
Notes
- For a richer flavor, use sharp cheddar cheese and full-fat sour cream.
- If you prefer a slightly sweeter casserole, increase sugar to â…“ cup.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if cooking from cold.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Leftovers can be reheated in a microwave or oven and make a great breakfast or side for several days.
