This cornbread casserole combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that’s soft on the inside and perfectly crispy on top. I love serving it at holiday parties, but it also makes the perfect base for a big dollop of chili.
Easy Cornbread Casserole Recipe
This cornbread casserole is pure comfort food and truly the best of both worlds. It combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that’s soft and fluffy on the inside and perfectly crispy on top. I love serving it for large gatherings, and as the cooler months arrive, this casserole becomes just what I crave. It comes with simple, inexpensive pantry staples, making it a stress-free addition to my table.
I love that the flavor is rich and buttery with little pops of sweet corn in every bite. YUM! The golden crust cracks slightly under my fork, which contrasts perfectly with the creamy interior. Better yet, it’s infinitely customizable. To add a little heat, I’ll add a few jalapeños or green chiles, or for a richer touch, I’ll add extra cheese. Sometimes I even sprinkle with fresh herbs or bacon to add more flavor. No matter how I decide to prepare it, this casserole always delivers.
Tips for making a successful recipe
- Get a firmer casserole dish. This cornbread casserole is creamy and fluffy in the center with a lightly golden crust. For a firmer casserole, cook for another 5 minutes.
- Tip for preparing in advance. You can mix everything together up to the day before, cover and refrigerate. Add a few extra minutes to the cooking time if it is cold when you enter the oven.
- Complements. Stir in a diced jalapeño or a small can of green chiles for a slight kick. Crumbled bacon or diced ham also make great mix-ins.
- Add the cheese. Try Monterey Jack or Pepper Jack for a spicier twist, or double the cheese for extra gooeyness.
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Cornbread Casserole
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Equipment
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9 × 9 baking dish
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Small frying pan
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Large bowl
Ingredients
- ½ cup onion finely chopped, $0.30
- 3 tablespoon butter melted and divided, $0.36
- 2 large eggs $0.45
- 1 cup Greek yogurt 240g, $0.26
- 15 ounces. can whole grain corn 1 can, drained, $0.76
- 15 ounces. can creamed corn 1 can, $0.76
- 1 cup cheddar cheese grated, (113g) $0.98
- 8.5 ounces. box Jiffy Cornbread Mix 1 box, $0.67
- ½ teaspoon garlic powder $0.06
- ½ teaspoon smoked paprika $0.08
- ½ teaspoon salt $0.04
- ¼ teaspoon black pepper freshly cracked, $0.04
Instructions
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Gather and prepare all ingredients, grease a 9×9 baking dish and preheat the oven to 350°F (175°C).
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In a small skillet, sauté chopped onion in ½ tablespoon butter until soft and translucent, about 3 to 4 minutes. Let cool slightly.
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In a large bowl, whisk together the eggs, Greek yogurt and remaining melted butter.
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Stir in whole corn, creamed corn, sautéed onion and cheese.
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Add cornbread mixture, garlic powder, smoked paprika, salt and pepper. Stir until well combined, being careful not to overmix.
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Pour the mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center is set. For a firmer casserole, cook for another 5 minutes
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Let the casserole cool for 5 to 10 minutes before serving. Appreciate!
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Nutrition
how to make cornbread casserole step by step photos
Gather your ingredients: Gather all your ingredients. Butter a 9×9 baking dish and preheat the oven to 350°F (175°C).
Cook the onion: In a small skillet, sauté ½ cup chopped onion in ½ tablespoon butter until onion becomes soft and translucent. This usually takes me about 3-4 minutes. Let the onion cool slightly.
Mix the wet ingredients: In a large bowl, whisk 2 eggs, 1 cup Greek yogurt and remaining melted butter.
Add corn, onion and cheese: Stir in 1 can whole corn, 1 can creamed corn, sautéed onion and 1 cup cheese.
Stir in cornbread mix: Add cornbread mix, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well, but be careful not to overmix.
Transfer and cook: Pour the mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center is set.
Cool and serve: Let the casserole cool for 5 to 10 minutes before serving. Appreciate!
How to Store Leftovers
Let the casserole cool completely, then cover it tightly with foil or plastic wrap or transfer it to an airtight container. It keeps well in the refrigerator for 3 to 4 days.
You can freeze individual portions or the entire casserole. Wrap tightly in plastic wrap and then foil, or use a freezer safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat leftovers in 325°F oven for 10 to 15 minutes until heated through. Individual servings can also be reheated in the microwave for approximately 1 minute per serving.
What to Serve with Cornbread Casserole
I like to serve this classic side dish with Texas chili, hearty barbecue ribs, or air fryer fried chicken. Although this casserole has also made an appearance at my Thanksgiving, Christmas, and Easter celebrations as a comforting, crowd-pleasing side dish. If there are any leftovers, I like to serve them for breakfast with poached eggs on top.
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