Cornbread Casserole

Cornbread Casserole bakes up golden on top with a soft, scoopable center that falls somewhere between cornbread and corn pudding. Cream-style corn keeps it moist and adds small pieces of sweet corn throughout each serving.

I make this corn casserole with creamed corn using the one-box amount from my Cornbread Mix, although one 8-ounce box of Jiffy corn muffin mix also works. Serve it as part of a Thanksgiving dinner, or add it to a BBQ meal with Slow Cooker Ribs.

Why You’ll Love This Recipe

• Soft and scoopable: It has the golden top of cornbread with a softer, moist center similar to corn pudding.
• Homemade mix or Jiffy: My homemade cornbread mix gives you the same convenience as a boxed mix with ingredients you control.
• Easy holiday side: The batter comes together in one bowl and bakes in an 8×8-inch dish, making it simple to add to a larger menu.

Ingredients You’ll Need

Here are the key ingredients you’ll need to make this corn casserole with cornbread mix. Find the exact amounts in the recipe card at the bottom of the post.

• Cornbread mix: Use the one-box amount from my homemade mix, which is half of the full batch, or one 8-ounce box of Jiffy corn muffin mix.
• Sugar: Adds the familiar lightly sweet flavor of a Jiffy-style corn casserole.
• Eggs: Help the casserole hold together while keeping the center soft.
• Sour cream: Adds moisture and keeps the casserole from baking up dry or crumbly.
• Salted butter: Melt it before adding it to the batter. The butter adds richness and flavor throughout the casserole.
• Cream-style sweet corn: Use one can of no-salt-added creamed corn. It provides moisture, corn flavor, and enough visible corn pieces that I did not need to add whole kernels.
• Butter or oil spray: Grease the baking dish generously so the casserole releases easily and develops flavorful edges.

Use an 8×8-inch baking dish for the tested baking time and thickness. A larger dish will create a thinner casserole that may finish sooner.

How to Make Cornbread Casserole

Mix the Wet Ingredients

Whisk the eggs, cream-style corn, sour cream, and melted butter until evenly combined.

Fold in the Cornbread Mix

Add the cornbread mix and sugar. Fold gently with a rubber spatula or large spoon just until no dry pockets remain.

Fill the Baking Dish

Generously grease an 8×8-inch baking dish, then spread the batter into an even layer.

Bake Until Set

Bake the corn casserole with creamed corn uncovered until the top is golden and the center no longer looks loose or wet. Let it rest for 5 to 10 minutes before scooping or cutting. Serve it warm with a pat of softened butter, a drizzle of honey, or both.

Tips for a Moist, Scoopable Corn Casserole

• Use the correct amount of mix: Use half of my full Cornbread Mix recipe, the one-box amount. You can also use one 8-ounce box of Jiffy.
• Do not drain the creamed corn: The liquid is part of what gives the casserole its soft, moist center.
• Fold the batter gently: Stop once the dry mix is incorporated. Overmixing can make the casserole denser.
• Check the center: The top should be browned and the center should look set, not shiny or loose.
• Do not wait for it to become firm like cornbread: This recipe is meant to stay softer and more scoopable than a standard pan of cornbread.
• Let it rest: Resting for 5 to 10 minutes allows the center to settle so it is easier to serve.
• Serve it warm: Butter and honey are simple finishing touches for the lightly sweet casserole.

Add-Ins and Variations

• Whole kernel corn: Fold in ¾ to 1 cup of well-drained corn when you want more distinct pieces. I leave it out of my version because the cream-style corn already gives us enough corn texture.
• Jalapeño cheddar: Add shredded cheddar and finely diced jalapeño for a cheesy version with a little heat. For a firmer, sliceable option with those flavors, try Jalapeño Cheddar Cornbread when that recipe is available.
• Green chiles: Fold in drained diced green chiles for mild pepper flavor without much heat.
• Cheddar cheese: Add shredded cheddar when you want a more savory corn casserole.
• Less sweet: Reduce the added sugar slightly, but the finished casserole will taste less like the familiar Jiffy-style version.
• Different topping: Finish individual servings with butter, honey, hot honey, or a combination.

What to Serve With Cornbread Casserole

This cream corn casserole works especially well with holiday meals, BBQ dinners, chili, and slow-cooked meats.

For Thanksgiving or Christmas, serve it with turkey, Baked Macaroni and Cheese, Southern Candied Yams, Sweet Potato Casserole with Marshmallows, Turkey Gravy, and a green vegetable such as Collard Greens with Bacon or Green Beans with Bacon.

Outside the holidays, add it to a plate with Slow Cooker Ribs, Crockpot Ham, or another BBQ main dish. It also works as a soft, slightly sweet side for Turkey Chili or Crockpot Ham Bean Soup.

Make-Ahead and Storage

• Prep ahead: Measure the dry mix, melt the butter, and grease the baking dish in advance. Combine the batter close to baking time for the best texture.
• Store: Refrigerate leftovers in an airtight container for 3 to 4 days.
• Reheat one serving: Microwave in short intervals until warm. I usually cover the slice with a damp paper towel to keep the surface moist.
• Freeze: Freeze individual portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

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