Easy Cornbread Casserole Recipe
Okay, here we go! Buckle up, buttercups, ’cause we’re diving headfirst into the most ridiculously easy and comforting thing to ever come out of my oven: Easy Cornbread Casserole Recipe! This ain’t your grandma’s dry, crumbly cornbread. We’re talking moist, savory, with just a hint of sweetness that’ll make you wanna slap yo’ mama (but don’t, ’cause that’s rude). Seriously, this stuff is magic. Try it, you won’t regret it!
So, my husband, bless his heart, is the pickiest eater on the planet. Like, grilled cheese is considered “exotic” in his book. But this casserole? He DEVOURS it. One time, I made a double batch for a potluck, and he ate half the pan before I could even wrap it! I swear, I had to hide the rest in the back of the fridge behind the broccoli. He still found it. It’s become a Sunday night staple around here. The kids love it, too – even the one who claims to “hate” corn. Liar.
Why You’ll Love This Easy Cornbread Casserole Recipe
- It’s so easy, a toddler could probably make it (with supervision, obvi).
- It’s ridiculously forgiving. Forget an ingredient? Eh, who cares! It’ll still be tasty.
- It’s the ultimate comfort food. Like a warm hug in a dish.
- It uses ingredients you probably already have in your pantry.
- Leftovers (if there are any) are amazing cold straight from the fridge. Don’t judge me.
How to Make It
Okay, so first things first, preheat your oven. I always forget this step and then stand around tapping my foot impatiently. While that’s heating up, grab a big bowl – the biggest one you got! Throw in your melted butter. Don’t skimp, butter is basically happiness. Then comes the cornmeal, flour, sugar (or honey, if you’re feeling fancy), baking powder, and salt. Give it all a good whisk until it’s kinda combined. It’s okay if it’s a little lumpy, we’re not going for perfection here.
In another bowl (because dishes are my favorite pastime…NOT), whisk together your eggs and milk. Pour that wet stuff into the dry stuff and stir until just combined. Don’t overmix! Nobody likes tough cornbread. Now, here’s where the magic happens: Fold in your creamed corn and regular corn. I like to sneak a little taste of the creamed corn at this point. Don’t tell anyone.
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Pour everything into a greased baking dish. I usually use a square one, but whatever floats your boat. Pop it in the oven and bake until it’s golden brown and a toothpick comes out clean-ish. I say “clean-ish” because sometimes there’s a little bit of moist crumb, and that’s okay. Let it cool slightly before you dig in. Or don’t. I won’t judge.
Ingredient Notes
- Cornmeal: Use whatever you have! I’ve used fine, medium, even coarse ground. Honestly, I can’t really tell the difference.
- Creamed Corn: Don’t skip this! It’s the secret ingredient that makes this casserole so moist and delicious. I’ve tried making it without and it just isn’t the same. Trust me.
- Butter: Real butter, people! None of that margarine stuff. And make sure it’s melted but not, like, BURNT. I’ve done that. Not fun.
- Sugar: You can use white sugar, brown sugar, honey, maple syrup… whatever sweetener you have on hand. I once used agave nectar because that’s all I had. It was fine.
- Baking Powder: This is important. Don’t use baking soda by accident. I almost did that once. Disaster averted.
Recipe Steps:
- Preheat oven to 350°F (175°C).
- Combine melted butter, cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk eggs and milk in a separate bowl.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in creamed corn and corn.
- Pour into a greased baking dish.
- Bake until golden brown and a toothpick comes out clean-ish.
- Let cool slightly before serving.
What to Serve It With
BBQ, chili, pulled pork, fried chicken… basically anything that screams “comfort food.” It’s also amazing with just a simple salad for a lighter meal. Or, you know, by itself. Because why not?
Tips & Mistakes
- Don’t overmix the batter! Seriously, I can’t stress this enough.
- Keep an eye on it while it’s baking. Ovens are weird, and yours might run hotter than mine.
- If the top starts to brown too quickly, tent it with foil.
- Don’t be afraid to experiment with additions! Cheese, jalapenos, bacon… the possibilities are endless.
- If you forget to grease the pan, you’re gonna have a bad time.
Storage Tips
Store leftovers (if there are any!) in an airtight container in the fridge. It’ll keep for a few days. Honestly, though, it never lasts that long in my house. Cold cornbread casserole for breakfast is a legit thing. Don’t knock it ‘til you try it!
Variations and Substitutions
- Cheese: Cheddar, Monterey Jack, pepper jack… throw in whatever cheese you like. I usually have cheddar on hand, so that’s what I use.
- Jalapenos: For a little kick, add some diced jalapenos to the batter. I use the jarred kind because I’m lazy.
- Bacon: Because bacon makes everything better. Cook it, crumble it, add it to the batter. Boom.
- No cornmeal? Okay, I’ve actually never tried this, but I’m gonna say it probably wouldn’t work. Cornbread needs cornmeal, duh.
- Forgot the eggs? Okay, now you’re pushing it. Go to the store.
Frequently Asked Questions
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Easy Cornbread Casserole Recipe
Ingredients
Main Ingredients
- 1 box Jiffy Corn Muffin Mix
- 15 oz can Whole Kernel Corn, drained
- 15 oz can Creamed Corn
- 1 cup Sour Cream full-fat preferred
- 0.5 cup Butter, melted unsalted
- 1 cup Shredded Cheddar Cheese optional for topping
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, sour cream, and melted butter. Mix well.
- Pour the mixture into the prepared baking dish.
- Top with shredded cheese, if using.
- Bake in preheated oven for 45 minutes, or until the top is golden brown.
- Allow to cool for 10 minutes before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
