Cornbread Casserole

This Cornbread Casserole is super soft and tender, and studded with juicy corn kernels. It’s like cornbread, but so moist and flavorful. It’s made from scratch (no box mix) with an easy, failproof recipe you’ll LOVE.

A piece of Cornbread Casserole on a plate with butter.

Cornbread Casserole is a comforting, easy-to-make dish that’s a mix between cornbread and a moist, savory corn pudding. It’s perfect as a side dish for a variety of meals and can be customized with optional ingredients like cheese and green chiles.

It usually involves a mix of cornmeal, canned or fresh corn, and sometimes creamed corn, all baked together with additional ingredients like cheese, sour cream, and sometimes spices.

Think of it as cornbread but with a deliciously soft, moist and fluffy texture. I like it WAY more than actual crumbly cornbread (and I serve it with everything I would eat with cornbread).

Cornbread casserole is often served as a side dish during holidays, family gatherings, and potlucks. It’s especially popular during events like Thanksgiving and Christmas, but you’ll also see it at barbecues, potlucks and picnics. It’s especially popular in Southern U.S. cuisine.

Cornbread casserole with a piece cut out.

Why You’ll Love This Cornbread Casserole Recipe

This Cornbread Casserole is your go-to side dish that’s as comforting as it is customizable.

  • The blend of cornmeal and flour creates a texture that’s both soft and slightly crumbly, giving you the best of both cornbread and casserole worlds.
  • With options for added corn kernels, cheese, and green chiles, you can make this dish your own, suited to your taste.
  • It’s a one-pan wonder, making clean-up super easy and straightforward.
  • It’s totally from scratch. While many recipes call for boxed Jiffy Corn Muffin Mix and creamed corn, this recipe gets the BEST texture and flavor by using whole ingredients. And honestly, it’s no more effort than the box shortcut.

This Cornbread Casserole is so moist and flavorful. It’s made from scratch (no box mix) with an easy, failproof recipe you’ll LOVE.

Ingredients to be used for Cornbread Casserole.

Here’s What You Need for this Cornbread Casserole Recipe

Ready to dive in? Let’s break down what you’ll need to make this delicious cornbread casserole.

Cornbread Casserole Ingredients (Without Jiffy Cornbread Mix)

Let’s start with the essentials. Here’s the role each ingredient plays in making your casserole perfect:

Dry Ingredients

  • All-purpose flour: The foundation of your casserole.
  • Baking powder: Gives the casserole lift and fluffiness.
  • Granulated sugar: Adds a touch of sweetness.
  • Kosher salt: Enhances the flavors.

Wet Ingredients

  • Yellow cornmeal: Provides the classic cornbread texture.
  • Boiling water: Softens the cornmeal.
  • Large eggs: Acts as a binder.
  • Whole milk or buttermilk: Adds moisture and richness.
  • Unsalted butter: Brings in flavor and moisture.
  • Sour cream: Adds creaminess and tang.
Stirring corn into cornbread casserole.

Optional Add-ins

  • Corn kernels: Use whole kernels (either fresh, frozen or canned whole kernel corn work) for extra corn flavor and juicy texture.
  • Shredded cheddar cheese: For cheesy goodness.
  • Diced green chilies: Adds a bit of heat.

NOTE: If using frozen corn, be sure to thaw it first to ensure even cooking.

Cornmeal for cornbread casserole.

Variations and Substitutions

Want to mix it up? Here are some easy swaps and additions:

  • Milk choice: Use almond or oat milk for a dairy-free option.
  • Sweet or spicy: Consider adding honey or jalapeños for different flavor profiles.
  • Vegetable mix: Feel free to toss in some diced bell peppers or onions.

Grab these Tools

No fancy equipment needed here. Just make sure you have:

  • 8×8-inch baking dish: This is where your casserole will bake.
  • Medium bowls: For mixing your ingredients.
  • Whisk: To combine your wet and dry ingredients.
  • Spatula: Helps in transferring the batter to the baking dish.

That’s it! You’re all set to make a mouthwatering cornbread casserole.

Mixing the cornbread batter.

How to Make Cornbread Casserole: An Easy Guide

Get ready for a side dish that steals the show. This cornbread casserole is simple to make and packed with flavor.

How to Prepare the Oven and Pan:

  • First things first, preheat your oven to 350°F. While it’s warming up, grease an 8×8-inch baking dish with butter or cooking spray.
Soaking cornmeal for cornbread.

How to Soak the Cornmeal:

  • In a medium bowl, whisk yellow cornmeal and boiling water together. Let this mixture cool to room temperature. This takes about 20 minutes and gives your cornmeal time to soften.

How to Mix Dry Ingredients:

  • In a separate bowl, mix the all-purpose flour, baking powder, granulated sugar, and salt. This is your dry mixture, and it’s ready for the wet ingredients.
Mixing flour and dry ingredients for cornbread casserole.

How to Mix Wet Ingredients:

  • Once your cornmeal is cool, add eggs, milk (or buttermilk), sour cream, and melted butter. Whisk them well to combine. This is essentially a corn custard.
Mixing wet ingredients Cornbread Casserole.

How to Combine Wet and Dry:

  • Add the wet ingredients to the dry ones. Stir just until they’re mixed—don’t overdo it.
Combining wet and dry ingredients.

How to Add Extra Ingredients:

  • If you’re using them, now’s the time to fold in corn kernels, shredded cheddar cheese, and diced green chiles. Make sure they’re evenly distributed.
Adding corn kernels.

How to Transfer to Pan:

  • Pour your cornbread batter into the prepared baking dish. Smooth out the top with a spatula so it bakes evenly.
Pouring cornbread casserole mixture into baking pan.

How to Bake:

  • Place the dish in your preheated oven. Bake for about 40 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted into the center comes out clean.

Cool and Serve:

  • Once out of the oven, let the casserole cool for a few minutes. Then you’re ready to slice and serve it warm. You can even add a bit more sour cream or cheddar cheese if you like.

And there you have it! Your cornbread casserole is ready to impress.

Slicing Cornbread Casserole.

How to Serve This Corn Bread Casserole Recipe

This dish is best served warm to highlight its moist and creamy texture. If you’ve made it ahead of time, you might want to reheat it in the oven at a low temperature, covered with foil, to prevent it from drying out.

Cornbread casserole, often known for its delightful mix of savory and slightly sweet flavors, is a versatile dish that can be enjoyed in various ways. Here’s how people typically eat and serve cornbread casserole:

  1. As a Side Dish: Cornbread casserole is most commonly served as a side dish, especially alongside chili, stews, soups, barbecued meats, and fried chicken. Its rich texture and flavor balance well with these main dishes.
  2. With Toppings: Some people like to add a dollop of butter, drizzle of honey, or a sprinkle of shredded cheese on top of their serving to enhance its flavors. Jalapeños, sautéed onions, or fresh herbs can also be added to give it an extra kick.
  3. With Gravy or Sauce: Just as biscuits might be smothered in gravy, some folks enjoy their cornbread casserole with a generous serving of gravy or a favorite sauce on top.
  4. As a Breakfast Dish: Leftover cornbread casserole can be warmed up and enjoyed with eggs and bacon for breakfast. Some even like to crumble it into a bowl and pour milk over it, eating it similarly to cereal.
  5. In Stuffing: During holiday feasts, cornbread casserole can be crumbled and used as a base for stuffing, mixed with veggies, herbs, and broth.
  6. As a Base for a Dish: Some creative cooks use cornbread casserole as a base layer, then top it with chili, pulled pork, or roasted veggies, turning the casserole into a hearty main dish.

In essence, while cornbread casserole is traditionally served as a side, its versatility means it can be enjoyed in numerous ways, depending on individual preferences and regional traditions.

Cornbread casserole on a plate with butter.

Toppings for Cornbread Casserole

  • Sour Cream: Adds a tangy contrast.
  • Cheddar Cheese: For extra cheesiness and flavor.
  • Sliced Green Onions: For a burst of color and mild onion flavor.
  • Salsa: To give it a southwestern kick.
chili with ground beef in a pot and a bowl.

Dishes to Serve with Cornbread Casserole

As for what it pairs well with, the options are pretty versatile. Cornbread casserole goes great with roasted meats like chicken, turkey, or pork. It’s also a solid companion to dishes like chili, stew, or grilled vegetables. Because of its moist, somewhat creamy texture, it complements foods that are rich and hearty.

  • Baked BBQ Chicken: The casserole’s sweetness complements the smoky, tangy flavors.
  • Chili Con Carne: This is the ultimate beef chili. It’s so thick and rich with a hearty ground beef mixture simmered with kidney beans, chili powder, and tomatoes.
  • Spicy Ribs: A perfect saucy pairing.
  • Classic Meatloaf: Both dishes have comforting, homey vibes, and the moist, slightly sweet nature of the cornbread casserole can complement the savory, meaty flavors of the meatloaf. The casserole can also act as a good counterbalance if your meatloaf has a tangy or spicy meatloaf glaze.
Slices of glazed meatloaf on a plate.

Now you’re set with serving ideas to make your cornbread casserole a hit!

Corn Casserole Make Ahead and Storage

Got leftovers or need to prepare in advance? Here’s what you need to know.

  • Making Ahead: You can mix the dry and wet ingredients separately and store them in the fridge a day before. Just combine them before you’re ready to bake.
  • Storing Leftovers: Place any leftover casserole in an airtight container or leave in the pan and wrap tightly with plastic wrap. Store it in the refrigerator for up to 3 days.
  • Freezing: If you want to freeze the casserole, wrap it tightly in aluminum foil and place it in a freezer-safe bag. It will last for up to 3 months.
  • Reheating: To reheat, you can use either the microwave or oven. If using the oven, set it to 350°F and heat for about 20 minutes, or until warmed through.
  • Sour Cream and Cheese: If you’ve garnished with extra sour cream or cheese, remove them before storing or freezing to maintain the casserole’s texture.
Cornbread casserole on the counter with cornmeal and butter beside it.

Recipe FAQs

Just skimming through? Here are some quick answers to the commonly-asked questions.

  • Can I make Cornbread Casserole ahead of time?
    Yes, you can make Cornbread Casserole ahead of time. Assemble the casserole, but don’t bake it. Cover and store it in the fridge for up to 24 hours before baking.
  • How long does Cornbread Casserole last in the fridge?
    Leftover Cornbread Casserole will last for up to 3 days in the fridge when stored in an airtight container.
  • Can I freeze Cornbread Casserole?
    Yes, you can freeze Cornbread Casserole. Make sure it’s fully cooled, then wrap it tightly and freeze for up to 3 months.
  • What can I do with leftover Cornbread Casserole?
    You can enjoy leftover Cornbread Casserole as is, or use it as a side dish for other meals. It also makes a great base for a breakfast casserole.
  • Can I use different types of cornmeal?
    Yes, different types of cornmeal can be used, but keep in mind that it will affect the texture and possibly the cooking time.
  • Can I make it dairy-free?
    Yes, you can make this dish dairy-free by substituting the butter with a plant-based option and using a dairy-free milk substitute.
  • Can I use regular salt instead of kosher salt?
    Yes, you can use regular salt instead of kosher salt, but you might need to adjust the amount. Regular salt is finer, so use a little less.
  • Do I have to use buttermilk?
    No, you don’t have to use buttermilk. Regular milk works, but buttermilk gives it a tangy flavor and softer texture..
A piece of Cornbread Casserole on a plate with butter.

Cornbread Casserole

Prep Time 10 minutes
Cook Time 40 minutes
Servings 9
Keyword Cornbread Casserole


Dry ingredients

  • 1 cup all-purpose flour
  • 4 tsp baking powder
  • ¼ cup granulated sugar
  • 1 ½ tsp kosher salt

Wet ingredients

  • 1 cup yellow cornmeal
  • 1 cup boiling water
  • 2 large eggs
  • 1 cup whole milk or buttermilk
  • ½ cup unsalted butter
  • cup sour cream

Optional add ins:

  • 2 cups corn kernels thawed if frozen, or about 2 ears of fresh corn
  • 1 cup shredded cheddar cheese
  • 1 small can 4 oz diced green chiles, drained


Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F.
  • Grease an 8×8-inch baking dish with butter or cooking spray.

Soak Cornmeal

  • In a medium bowl, whisk together the yellow cornmeal and the boiling water. Let it stand until it cools to room temperature, about 20 minutes.

Mix Dry Ingredients

  • In a separate bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

Mix Wet Ingredients

  • Once the cornmeal mixture is cool, whisk in the eggs, milk (or buttermilk), sour cream and melted butter and mix well.

Combine Wet and Dry:

  • Add this wet mixture to your dry ingredients and stir until just combined. Don’t overmix.

Add Extra Ingredients:

  • Fold in the corn kernels.
  • If using, add the shredded cheddar cheese and diced green chiles, making sure they’re evenly distributed in the batter.

Transfer to Pan:

  • Pour the batter into the prepared baking dish, smoothing out the top with a spatula.


  • Place the baking dish in the preheated oven.
  • Bake for about 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, top is evenly browned, and the casserole is starting to pull away from the sides of the pan.

Cool and Serve:

  • Let the casserole cool for a few minutes before slicing.




  • You can use either whole milk or buttermilk for this recipe. Buttermilk will give it a tangier flavor.
  • Feel free to add in other vegetables or spices. Just make sure they’re finely chopped so they mix well.
  • Serve warm, optionally garnished with a little extra sour cream or cheddar cheese.


Calories: 370kcalCarbohydrates: 37gProtein: 10gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 90mgSodium: 769mgPotassium: 196mgFiber: 4gSugar: 10gVitamin A: 669IUVitamin C: 1mgCalcium: 267mgIron: 2mg
Keyword Cornbread Casserole

Last Updated on December 7, 2023 by Jennifer Pallian BSc, RD

5 1 vote
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5 days ago

5 stars
I’m definitely going to be making it again soon!

5 days ago

5 stars
This recipe easily doubled for a larger crowd! Thank you Jenn

5 days ago

5 stars
This cornbread casserole was a delicious side dish for chili! Incredibly moist.

2 months ago

This cornbread casserole is so moist and delicious. It’s like super soft cornbread. I made it with your chili recipe and it was so good.

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