Cornbread Casserole Recipe

My cornbread casserole recipe comes together in one bowl with simple pantry ingredients and bakes into a moist, cheesy cornbread side dish. At just $1.22 per serving, it is perfect for holidays, potlucks, and busy weeknights.

After more than 20 years of making family dinners, this cornbread casserole has earned a permanent spot on our holiday table. Everyone asks for it, and with just 10 minutes of prep, it is an easy side dish that feeds 9 people for under $11.

If you love easy one bowl side dishes like this one you will also love our Mexican Cornbread, Cheesy Corn Casserole, Cowboy Cornbread Casserole and Cornbread Salad. They are all budget-friendly, make-ahead friendly, and perfect for every holiday spread and weeknight dinner table.

What is Cornbread Casserole?

Cornbread casserole, also called corn pudding or spoon bread, is a soft and creamy twist on classic cornbread. It combines corn muffin mix, whole kernel corn, creamed corn, sour cream, and eggs for a moist, slightly sweet side dish that is perfect for holidays and potlucks.

Ingredients

• Butter, melted — adds richness and moisture to the casserole. Use salted or unsalted — both work
• Whole kernel corn, drained — adds texture and corn flavor throughout. Frozen corn thawed and drained also works
• Creamed corn, not drained — do not drain this one. The creamy liquid is part of what makes this casserole so incredibly moist
• Sour cream — the secret ingredient that keeps every slice tender and rich. Full fat gives the best result but low fat also works
• Granulated sugar — a small amount that enhances the natural sweetness of the corn without making this taste like dessert
• Kosher salt — balances all the sweetness and brings out every other flavor
• Jiffy Corn Muffin Mix — two boxes give the casserole its classic cornbread structure. Do not substitute with another brand as the ratios are calibrated for Jiffy specifically
• Eggs — bind everything together and give the casserole its structure. Use large eggs at room temperature
• Shredded cheddar cheese — folded in gently before baking for cheesy richness in every single bite. Sharp cheddar gives the boldest flavor. Colby Jack or Monterey Jack work as milder substitutes

Carrie’s Tip: Do not overbake this casserole — pull it out the moment a toothpick inserted in the center comes out clean. Even 5 extra minutes in the oven can take it from moist and custardy to dry and crumbly. Start checking at 55 minutes and watch it closely.

How to Make Cornbread Casserole

Step 1 – Preheat the oven to 350 degrees and spray a 9X13 baking dish with a non-stick spray. 

Step 2 – In a large mixing bowl, combine all the ingredients except for the cheese until well combined. 

Step 3 – Gently stir in the shredded cheddar cheese. 

Step 4 – Pour into the baking dish. 

Step 5 – Bake for 55-65 minutes until set and a toothpick inserted into the center of the cornbread comes out clean. 

Step 6 – Let cool for 5-10 minutes and then it’s ready to serve and enjoy!

Tips for Success

• Do not drain the creamed corn. The liquid from the creamed corn is essential for moisture. Draining it will make the casserole dry and dense
• Do not overmix. Stir just until everything is combined. Overmixing develops the gluten in the Jiffy mix and makes the casserole tough instead of tender
• Fold the cheese in gently. Stirring the cheese too vigorously can cause it to clump — fold it in with a spatula using slow gentle strokes
• Start checking at 55 minutes. Every oven varies — a toothpick in the center should come out clean and the edges should be golden. Do not overbake or the casserole will dry out
• Let it rest before serving. Five to ten minutes of resting allows the casserole to set slightly so it holds together when scooped instead of falling apart on the plate
• Make it ahead. This casserole reheats beautifully — make it the day before a holiday and reheat covered in a 325°F oven for 20 minutes before serving

Variations and Substitutions

• Add diced jalapeños for a spicy cornbread casserole that pairs beautifully with chili and BBQ
• Add crumbled cooked bacon for a smoky savory twist
• Swap cheddar for pepper jack for more heat
• Add diced green chiles for a Southwest version
• Top with extra shredded cheese in the last 10 minutes of baking for a golden cheesy crust
• Add a handful of chopped green onions for fresh color and flavor

What to Serve with Cornbread Casserole?

• Roasted Turkey — the classic Thanksgiving pairing that makes this an absolute holiday table staple
• Honey Baked Ham — the sweet savory combination of ham and cheesy cornbread casserole is one of the best holiday pairings on the site
• Easy Chili Recipe — cornbread alongside chili is one of the most comforting combinations for a cold weeknight dinner
• BBQ Ribs — serve alongside for a complete Southern comfort food spread any night of the week

Storage and Freezer Instructions

Refrigerator

• Store covered or in an airtight container for up to 3–4 days

Freezer

• Cool completely then wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 325°F oven for 20–25 minutes

Reheating

• Reheat covered with foil in a 325°F oven for 15–20 minutes or microwave individual portions in 60-second intervals until warmed through

Frequently Asked Questions

What is the difference between cornbread casserole and corn pudding?

They are very similar — cornbread casserole uses Jiffy mix for more structure while corn pudding is typically made without a muffin mix giving it a softer more custardy texture throughout.

Why is my cornbread casserole dry?

It was overbaked — always start checking at 55 minutes and pull it the moment the toothpick comes out clean since even 5 extra minutes can dry it out significantly.

Can I make cornbread casserole ahead of time?

Yes! Bake completely, cool, cover, and refrigerate for up to 24 hours. Reheat covered in a 325°F oven for 20 minutes before serving.

Do I have to use Jiffy mix?

Jiffy corn muffin mix gives the most consistent result. Other brands have different ratios of ingredients and the texture may vary slightly.

More Easy Cornbread Recipes

Jalapeño Cornbread

Honey Cornbread Recipe

Easy Sweet Cornbread Muffins Recipe

Cornbread Sausage Stuffing Recipe

This Cornbread Casserole has been on our holiday table for years and it never fails to impress! Cheesy moist and ready with just 10 minutes of prep for $1.22 a serving.

If you make it leave a star rating and a comment below — I love hearing whether it made it onto your Thanksgiving table and whether your family fought over the last scoop the way mine always does!