Okay, let’s dive into one of my family’s absolute favorite comfort foods: Cornbread Casserole! There’s just something so heartwarming about a dish that’s both savory and sweet, soft and satisfying. When I first tried making Cornbread Casserole, I was looking for something that would please everyone at the table, from the little ones to my picky husband. I needed something that was easy to throw together after a long day. And guess what? This recipe was a winner!

It has since become a staple in our household, a dish that brings smiles and full bellies every time. This Cornbread Casserole is simple enough for a weeknight meal but special enough to bring to a potluck. I’m excited to share this gem with you. Fellow busy moms, are you looking for a simple comfort food solution? This might just be the Cornbread Casserole recipe you’ve been waiting for! If your kids love this, they’ll go crazy for Broccoli Cheese Casserole.

INGREDIENTS You’ll Need

Here’s the comforting list of ingredients you’ll need to whip up this easy cornbread casserole. Remember, it’s all about simple comfort here!

1 box (8.5 ounces) Jiffy Corn Muffin Mix
1 can (14.75 ounces) creamed corn
1 can (15 ounces) whole kernel corn, drained
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese (optional, but highly recommended for a cheesy cornbread casserole)
1/4 cup chopped green onions (optional, for garnish)

Trust me, this Cornbread Casserole ingredient list is simple because busy moms need comfort without complexity! No worries if you don’t have sour cream. I sometimes use plain Greek yogurt for extra tanginess and a little more protein.

You can find these simple ingredients at your regular grocery store – nothing fancy needed. This Cornbread Casserole recipe proves delicious doesn’t mean expensive. The creamed corn gives it that classic, comforting sweetness, while the whole kernel corn adds a delightful texture. My family gets extra comfort when I add a sprinkle of chili powder for a little kick. This sweet cornbread casserole with a hint of spice? Dinnertime win!

As for prep shortcuts, I often mix the wet ingredients together in one bowl while the oven preheats to save time. So simple! Here’s a Cornbread Casserole comfort hack that changed our family’s dinnertime: melt the butter in the baking dish itself while the oven preheats. This greases the pan and adds an extra layer of buttery goodness to the easy cornbread casserole.

Let’s Make it Happen!

Alright, let’s get to the fun part – making this comforting Cornbread Casserole! I promise, it’s easier than folding laundry.

Instructions

Preheat your oven to 350°F (175°C). While the oven is heating, melt the butter in your 8×8 inch baking dish. This saves a dish and adds flavor!
In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix until just combined. Don’t overmix!
If you’re going for that cheesy cornbread casserole goodness (and I highly recommend it!), stir in 3/4 cup of the shredded cheddar cheese into the batter. Save the rest for topping!
Pour the mixture into your prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Your Cornbread Casserole should smell amazing by now. This is a perfect time to prep tomorrow’s lunch!
Let the southern cornbread casserole cool slightly before serving. Garnish with chopped green onions, if desired.

Here’s where I used to struggle with my Cornbread Casserole: the top would sometimes brown too quickly. Now, I loosely tent foil over the casserole during the last 15 minutes of baking to prevent over-browning. Learn from my experience!

In my busy kitchen, this comforting Cornbread Casserole usually takes about an hour from start to finish, including baking time. While your Cornbread Casserole is cooking, take a moment to appreciate creating comfort for your family! Don’t worry if your easy cornbread casserole looks a little jiggly when you take it out of the oven. It will firm up as it cools. If you want to spice things up, consider this Cornbread Casserole Recipe from The Food Charlatan.

How We Love to Eat This!

Now for the best part: serving and enjoying this amazing Cornbread Casserole!

The kids devour this comforting Cornbread Casserole when I serve it with chili. It’s also fantastic alongside BBQ chicken or pulled pork. The sweetness of the sweet cornbread casserole perfectly complements the smoky flavors.

This Cornbread Casserole is perfect for those busy weeknights when we need comfort food fast! It’s also a crowd-pleaser at potlucks and family gatherings. I love how easy it is to transport, and it always gets rave reviews.

For presentation, I like to sprinkle extra cheese and green onions on top. It adds a pop of color and makes it look extra appealing. Sometimes, I even drizzle a little honey over the top for extra sweetness.

Got leftovers? Crumble the Cornbread Casserole and use it as a topping for baked potatoes or salads. You can also reheat it in the microwave or oven – it’s just as delicious the next day! My neighbor, Sarah, shared this Jiffy Corn Casserole Recipe from On Sutton Place.

We’ve tried adding different cheeses – Monterey Jack, pepper jack, even a little bit of Parmesan. They all work beautifully! During the fall, I sometimes add a can of pumpkin puree for a seasonal twist. It adds a lovely color and a subtle pumpkin flavor. If you’re looking for another side dish for the holiday season, Green Bean Casserole is also a great comfort meal for the fall.

FAQs: Your Questions Answered

Here are some common questions I get about this comforting Cornbread Casserole, answered with busy moms in mind!

Is this Cornbread Casserole really filling enough for growing kids? Absolutely! The combination of corn, eggs, and sour cream makes it surprisingly hearty. Plus, you can always add a side of protein to make it a complete meal.
What if my picky eater won’t try this Cornbread Casserole? Start by offering a small piece and highlighting the sweetness. You can also sneak in some finely grated carrots or zucchini for extra nutrients. Or you can try adding some sausage.
Can I meal prep this Cornbread Casserole for busy weeks ahead? Yes! You can mix all the ingredients together and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time.
Can I freeze this Cornbread Casserole? Yes, you can freeze it after it’s baked and cooled. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Just thaw it overnight in the fridge before reheating. If you need another dish for those holidays, you can try the Cracker Barrel Hashbrown Casserole.
What can I substitute for sour cream in this Cornbread Casserole recipe? Plain Greek yogurt or mayonnaise will work as substitutes for sour cream.
How do I prevent the top of the Cornbread Casserole from browning too quickly? Tent it with foil.
Can I make this Cornbread Casserole without Jiffy mix? Yes, but you will need to find a recipe specifically designed for scratch-made cornbread casserole. The amount of leavening and other ingredients will be different.
Can I add jalapenos to this Cornbread Casserole? Yes. You can add jalapenos to this cheesy cornbread casserole.
My family doesn’t like sweet cornbread casserole, what are my options? Reduce the amount of sugar in your cornbread mix. Or, try using a savory corn bread mix.

Final Thoughts

This Cornbread Casserole supports my family’s comfort food goals because it’s simple, satisfying, and always a hit. It’s a blank canvas for experimenting with different flavors and ingredients, so you can create a version that your family will love. It is truly an easy cornbread casserole.

Here are my Cornbread Casserole Comfort Hacks:

Melt butter in the baking dish while preheating: It greases the pan and adds flavor.
Tent with foil: Prevents over-browning.
Don’t overmix: Keeps it tender.

Here are a few family-tested Cornbread Casserole variations:

Spicy: Add a can of diced tomatoes with green chilies.
Sausage and Cheese: Add cooked and crumbled sausage and extra cheddar cheese.
Pumpkin Spice: Add a can of pumpkin puree and a teaspoon of pumpkin pie spice. My son loves the sausage and cheese version, while my daughter prefers the pumpkin spice.

I hope you try this Cornbread Casserole and make it your own way. Remember, cooking for your family is an act of love. I wish you many dinnertime wins and happy, full bellies! Try this Easy Cornbread Casserole from Cooking in the Midwest. Go ahead, give this satisfying Cornbread Casserole a try. You will not be disappointed!

Cornbread Casserole

Print Recipe

This creamy and comforting cornbread casserole is a delightful twist on traditional cornbread. It’s perfect as a side dish or a hearty main course.

Author: Beatriz
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 box (8.5 ounces) cornbread mix
1 can (15 ounces) creamed corn
1 can (15 ounces) whole kernel corn, drained
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine the cornbread mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix well until just combined.
Stir in the shredded cheddar cheese, if using.
Pour the mixture into the prepared baking dish.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool slightly before serving.

Notes

Serve warm with a dollop of sour cream or a sprinkle of green onions for extra flavor.