Cornbread Casserole Recipe: A Family Favorite!
This Cheesy Cornbread Casserole is a comforting Southern classic featuring a crumbly, golden cornbread base and a creamy, customizable filling that’s perfect for potlucks, holidays, or weeknight dinners.
Equipment
- mixing bowls
- Whisk
- 9x13 inch baking dish
- spatula
- spatula
Ingredients
- 1 cup cornmeal coarse or fine grind
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup sugar optional
- 2 large eggs
- 1 cup milk
- ⅓ cup sour cream
- ¼ cup melted butter
- 1 15 oz can cream-style corn, drained
- 1 cup shredded cheese
- 1 cup chopped vegetables optional (e.g. bell peppers, green chiles, onions, mushrooms)
- 1 cup cooked and crumbled meat optional (e.g. sausage, bacon, shredded chicken)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, whisk the eggs, milk, sour cream, and melted butter until combined.
- Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Fold in the cream-style corn, shredded cheese, and any desired vegetables or meat. Stir until evenly distributed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
- Let rest for 10–15 minutes before serving. (Optional: broil for 2–3 minutes for a crispier top.)
Notes
- For a gluten-free version, use a gluten-free flour blend with xanthan gum.
- Use fresh corn kernels for a brighter flavor and color.
- Customize with your favorite cheeses, meats, or herbs to make it your own.
- Store leftovers in an airtight container in the fridge for up to 3 days.