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This easy Cornbread Casserole is buttery, sweet, and loaded with corn flavor thanks to cornmeal, creamed corn, and whole kernel corn! This side dish is perfect for any holiday meal or weekday family dinner.
Do you love easy side dish recipes? Try our Roasted Mexican Vegetables, Cheesy Mashed Potatoes, and Classic Southern Coleslaw.
Why I Love This Casserole:
- Easy: This savory side dish is quick to put together. You can get it baking with less than 10 minutes of prep time, making it perfect for weeknight dinners and holidays like Thanksgiving or Easter!
- Budget-Friendly: This corn pudding recipe uses simple ingredients, many of which are staples in our pantry and fridge and are all budget-friendly.
- Crowd-Pleaser: This sweet corn casserole is like cornbread, with a pudding-like consistency. Everyone loves it!
How to Make Cornbread Casserole:
Combine the all-purpose flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Stir together with a fork. Add in the melted butter, egg, corn, and sour cream. Stir this together until combined.
Pour the corn batter into the prepared baking dish. Bake for 50 minutes at 350 degrees F until the top is lightly golden and the center has set.
Variations:
- Jiffy Mix: Use a Jiffy Cornbread mix to save time. Replace the flour, cornmeal, baking powder, salt, and sugar with the box mix. Follow the rest of the recipe.
- Mexican Corn Casserole: This version includes all the classic flavors of Mexican corn, including queso fresco, cilantro, and a sprinkle of chili powder.
Storage & Freezer Information:
- Storage: Leftover casserole can be stored in a sealed container in the refrigerator for up to 5 days.
- Freezer: Store baked cornbread casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Remove casserole to sit at room temperature for 30 minutes, cover with foil, and bake in the oven at 350 degrees F for 20 minutes.
More Cornbread Recipes:
Cornbread Casserole
Ingredients
- ⅔ cup all purpose flour
- ⅔ cup cornmeal
- ¼ cup sugar
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter melted and cooled
- 1 large egg beaten
- 1 cup sour cream
- 1 15 ounce can whole corn kernels drained
- 1 15 ounce can creamed corn
Instructions
- Preheat oven to 350 degrees.
- Spray 3 quart casserole dish with non stick baking spray, set aside.
- In a large mixing bowl combine the all purpose flour, cornmeal, sugar, baking powder, and salt. Stir together with a fork.
- Add in the melted butter, egg, corn, and sour cream. Stir this together until completely combined.
- Pour the corn batter into the prepared baking dish.
- Bake for 50 minutes at 350 degrees F until the top is lightly golden and center has set.
- Remove from oven, let rest 10 minutes before serving.
Notes
- Jiffy Mix: Use a Jiffy Cornbread mix to save time. Replace the flour, cornmeal, baking powder, salt, and sugar with the box mix. Follow the rest of the recipe.
- Mexican Corn Casserole: This version includes all the classic flavors of Mexican corn, including queso fresco, cilantro, and a sprinkle of chili powder.
- Storage: Leftover casserole can be stored in a sealed container in the refrigerator for up to 5 days.
- Freezer: Store baked cornbread casserole in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Remove casserole to sit at room temperature for 30 minutes, cover with foil, and bake in the oven at 350 degrees F for 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
