I’ve always believed a great cornbread casserole strikes the perfect balance between sweet and savory, and this recipe does just that. With a golden, crispy crust and a creamy, cheesy center, it’s comforting yet impressive. I’ve tweaked the ingredients to guarantee every bite is moist and flavorful. Whether you’re serving it for a holiday or a weeknight meal, this dish never fails to impress. Discover how simple it is to create this crowd-pleaser in your own kitchen.
Recipe
This cornbread casserole is the ultimate comfort food—so good, you’ll want to make it every week. Imagine golden, buttery cornbread baked into a creamy, savory filling with just the right amount of sweetness.
The secret? A touch of honey and a crispy, cheesy top that’ll have everyone fighting for the last bite. I’ve made this for potlucks, family dinners, and even lazy Sunday brunches, and it never disappoints.
It’s the kind of dish that feels like a warm hug, with layers of flavor and texture that make it impossible to resist. Best part? It’s ridiculously easy to throw together, even on busy nights.
Trust me, once you try it, this casserole will earn a permanent spot in your recipe rotation.
Ingredients
Start with fresh, high-quality ingredients to guarantee your cornbread casserole has that perfect balance of sweetness, creaminess, and crunch. Don’t skimp on the cornmeal—it’s the soul of this dish—and opt for full-fat dairy for richness. Here’s everything you’ll need:
For the Cornbread Base:
- Cornmeal: A fine or medium grind works best for a tender yet crumbly texture. Don’t use coarse cornmeal—it’ll make the casserole gritty.
- All-purpose flour: Helps stabilize the cornmeal for a lighter consistency.
- Sugar: A touch of granulated sugar balances the savory notes. Adjust to taste depending on your preference for sweetness.
- Baking powder: Guarantees the cornbread rises beautifully. Fresh baking powder is key—check the expiration date!
For the Creamy Filling:
- Cream-style corn: Adds moisture and a velvety texture. Canned works fine, but fresh or frozen corn blended with a bit of cream can be a game-changer.
- Sour cream: Keeps the casserole moist and adds tang. Substitute with Greek yogurt if needed.
- Evaporated milk: Provides richness without being overly heavy. Regular milk can work, but evaporated milk gives a creamier result.
- Eggs: Bind everything together. Use room temperature eggs for even mixing.
For the Cheesy Topping:
- Sharp cheddar cheese: Freshly grated melts better than pre-shredded. Opt for sharp cheddar for a punch of flavor.
- Butter: Adds richness to the topping. Salted or unsalted works, but salted enhances the flavor slightly.
Optional Add-Ins:
- Jalapeños: For a spicy kick, dice them finely and mix them into the filling.
- Chopped green onions: Adds a fresh, savory note. Sprinkle on top before baking or mix into the filling.
- Crumbled bacon: Stir it into the filling or use it as a garnish for extra indulgence.
Pro tip: Let your ingredients come to room temperature before mixing—this guarantees even baking and a smoother texture. And don’t forget to taste your corn mixture before baking—adjust the salt or sugar to your liking!
How to Make the Best Cheesy Cornbread Casserole Recipe
Pour the batter into the prepared baking dish and smooth the top with a spatula. For an extra cheesy finish, sprinkle additional shredded cheese on top. This creates a golden, gooey layer as it bakes.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so start checking at 30 minutes.
The casserole should be golden brown and slightly puffed.
Let it cool for 10 minutes before serving. This allows the casserole to set, making it easier to slice.
Serve warm for the best flavor and texture.
Flexibility: For a smaller crowd, use an 8×8-inch pan and adjust the baking time to 25-30 minutes.
Nutrition
This homemade cornbread casserole is a hearty dish packed with flavor. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 45 mg |
| Sodium | 480 mg |
| Total Carbs | 42 g |
| Dietary Fiber | 2 g |
| Sugars | 10 g |
| Protein | 8 g |
Chef Tips
Though this cornbread casserole is simple to make, I’ve picked up a few tricks over the years to guarantee it turns out perfectly every time. Always preheat your oven to make certain even baking. Use room temperature ingredients for better mixing.
Don’t overmix the batter—it keeps the texture tender. For extra flavor, I often add a pinch of smoked paprika or a handful of shredded cheese. Enjoy!
