Easy Cornbread Casserole Recipe

Southern cornbread casserole is the ultimate comfort dish that blurs the line between a side dish and a savory pudding. This recipe creates a moist, spoonable bread that is packed with sweet corn and rich dairy flavors.

It is a reliable favorite for holiday dinners or simple weeknight meals because it requires very little active prep time.

Ingredients

This recipe makes 8 to 10 servings, providing a hearty portion for a large family gathering or a potluck.

• 1 box (8.5 ounces) corn muffin mix
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14.75 ounces) cream-style corn
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

The Mix

A top-notch cornbread casserole depends on the balance between the dry muffin mix and the wet ingredients. While many traditional breads are dry and crumbly, this casserole is designed to be soft and almost custard-like in the center.

The combination of cream-style corn and whole kernels provides a dual texture that makes every bite interesting. The cream-style corn adds moisture, while the whole kernels provide a sweet, snappy pop of flavor.

Using a boxed mix as the base is a classic strategy because it already contains the leavening agents needed to give the dish a slight lift. When you combine the mix with the sour cream and butter, you create a heavy, rich batter that stays moist even after a long bake.

Using simple and direct ingredients ensures that the sweet corn flavor remains the star of the show, making this a great addition to your personal collection of viral-worthy recipes.

Creamy Fold

In a large mixing bowl, combine your melted butter and sour cream first. Whisk them together until they are smooth and no lumps of sour cream remain. Add the beaten eggs to this mixture. The eggs act as a binder, helping the casserole set so it doesn’t fall apart when you scoop it onto a plate. This creamy base is the secret to the dish’s “spoonbread” consistency.

Once the liquids are smooth, fold in both cans of corn. You do not need to drain the cream-style corn, as that thick liquid is essential for the texture. However, make sure you drain the whole kernel corn thoroughly to avoid adding excess water to the batter.

This step is where the “Southern” character of the dish starts to take shape, as the heavy dairy and sweet vegetables come together in one bowl.

Dry Blend

Add the box of corn muffin mix, salt, and pepper to your wet ingredients. Use a large rubber spatula to fold the dry mix into the wet batter. You want to stir just until the yellow streaks of the muffin mix disappear.

If you over-mix the batter, the casserole can become tough and lose its light, airy quality. The goal is a thick, pourable mixture that looks slightly lumpy.

For a professional-grade result, you can add half of the shredded cheddar cheese directly into the batter at this stage. This ensures that you get pockets of melted cheese throughout the entire dish rather than just on the top.

The sharp cheddar provides a savory contrast to the sweetness of the corn and the honey notes often found in the muffin mix. It is a small addition that makes a huge difference in the final taste profile.

Pan Prep

Preheat your oven to 350°F. Grease a 9×13 inch baking dish or a large cast-iron skillet with butter or cooking spray.

A cast-iron skillet is a top-notch choice because the heavy metal retains heat beautifully, creating a slightly crisp, golden edge around the perimeter of the casserole. If you prefer a softer, more uniform texture, a glass or ceramic baking dish is the better option.

Pour the batter into the prepared pan and use your spatula to smooth it into an even layer. Make sure the batter reaches all the way to the corners so the dish bakes at a consistent rate. Tap the pan gently on the counter to release any large air bubbles that might have been trapped during the mixing process.

This ensures a dense, satisfying crumb that looks great when served.

Gold Bake

Slide the pan onto the center rack of the oven. Bake the casserole for 45 to 50 minutes. You are looking for the edges to turn a deep golden brown and the center to be mostly set. If you shake the pan gently, the middle should have a very slight jiggle but should not look liquid.

About five minutes before the timer goes off, sprinkle the remaining half-cup of cheddar cheese over the top.

Return the pan to the oven just long enough for the cheese to melt and start to bubble. Some people like to turn on the broiler for the last sixty seconds to get a few brown, toasted spots on the cheese. Watch it closely if you do this, as the sugar in the corn can burn very quickly.

Once it looks perfect, remove the dish from the oven and place it on a wire rack.

Rest Time

This is the most important step for a successful cornbread casserole. You must let the dish rest for at least ten to fifteen minutes before serving.

During this time, the internal temperature will stabilize, and the starches in the corn and flour will finish setting. If you scoop into it immediately, the casserole will be too soft and might appear under-baked.

As it rests, the steam will settle, and the flavors will deepen. The butter will soak back into the crumb, making the whole dish incredibly rich. This resting period is what allows you to get those clean, beautiful scoops that look so appealing on a food blog or at a holiday table.

Serve it warm, perhaps with a little bit of extra butter or a drizzle of honey on top for those who like it extra sweet.

Better Texture

To get a “top-notch” result, focus on the sour cream. Always use full-fat sour cream for this recipe. The fat content is what prevents the eggs from making the dish taste like an omelet and instead gives it a velvety, melt-in-your-mouth feel.

If you want even more texture, you can add a small can of diced green chiles to the batter. This adds a tiny bit of heat and a bright color without making the dish “spicy.”

Another tip is to check the expiration date on your corn muffin mix. If the mix is old, the leavening agents won’t work as well, and your casserole will be flat and dense. Using a fresh box ensures that the bread has enough “lift” to stay light.

This attention to detail is what keeps your recipes consistent and reliable for your readers.

Common Pitfalls

The biggest mistake is not draining the whole kernel corn. Excess liquid will turn the casserole into a soggy mess that never quite sets in the middle. Always use a strainer to get the kernels as dry as possible.

Another issue is over-baking. If the edges become too dark and hard, the center will likely be dry. Aim for that “slight jiggle” in the middle to ensure the interior remains creamy.

Finally, make sure your butter is cooled slightly before adding it to the eggs. If the butter is boiling hot, it can “scramble” the eggs on contact, creating small white bits of cooked egg in your batter.

Melt the butter first and let it sit while you prep the other ingredients to ensure a smooth and professional emulsion.

Can I Use Homemade Cornbread Instead of a Mix?

Yes, you can use a homemade cornbread blend if you prefer not to use a box. You will need about 1.5 cups of a cornmeal and flour mixture along with a teaspoon of baking powder and a half-teaspoon of salt.

However, the boxed mix is popular because it provides a specific level of sweetness and a very fine texture that works perfectly with the “pudding” style of this casserole. If you go the homemade route, you may need to add a tablespoon of sugar to match the traditional flavor profile of this Southern classic.

How Do I Store and Reheat the Leftovers?

Cornbread casserole stores very well and can even be made a day in advance. Keep leftovers in an airtight container in the refrigerator for up to four days. To reheat, place a portion in the microwave for 45 to 60 seconds.

If you want to restore the crispy edges, you can put the whole pan back in a 350°F oven for about ten minutes. This dish is one of the few that tastes just as good, if not better, the next day as the flavors have more time to meld together.