Are you looking for a side dish that will bring smiles of delight from your family and friends? Homemade Cornbread Casserole is warm, comforting, and irresistibly delicious. It is perfect for busy nights when you want something flavorful, hearty, and family-friendly, and also great on your holiday table!
Cornbread Casserole is a weeknight go-to in my house! I love serving it with slow cooker chili, Instant Pot chili mac, hanger steak, BBQ chicken, or a simple roast chicken, and it also makes an appearance on our Thanksgiving and Christmas menu.
You may have tried cornbread casserole recipes made with Jiffy cornbread mix. And while there is nothing wrong with shortcuts, this cornbread casserole recipe, you won't need that. Instead, we are making it from scratch. It isn't much extra effort, and the payoff in flavor is so worth your time.
One of my favorite things about this recipe is how versatile it is. I like to mix things up a bit—sometimes adding a bit of jalapeñ, sauteed garlic, or some crispy bacon to the cornbread mixture for an extra layer of flavor.
Give it a try, and let me know what you think!
Ingredients
- Cornmeal: Use finely ground yellow cornmeal.
- Flour: This recipe was tested with all-purpose flour. In my experience with gluten-free baking, I believe you could use a 1:1 gluten free flour blend, but I have not tested this.
- Sugar: Use white granulated sugar
- Baking Powder: I recommend using a non-aluminum baking powder.
- Baking Soda: Make sure you use fresh baking soda (less than six months old). Save anything older for other household uses.
- Salt: Use fine sea salt, table salt, or kosher salt.
- Eggs: Use large eggs
- Sour Cream: I do not recommend using a low-fat variety - the fat is essential for the dish.
- Butter: I used unsalted butter, but you could use salted if that is what you have on hand.
- Cream Style Corn: We love the addition of corn kernels to the cornbread batter.
- Shredded Cheddar Cheese: Pepper Jack is one of my favorite substitutes, especially for serving with tacos.
Step by Step
Tips and Tricks
- Room Temperature Dairy: Bring sour cream and eggs to room temperature. This helps to make your batter smooth.
- Add Veggies: Finely chopped bell peppers, tomato, onion, or jalapeños are my favorite additions.
- Grease the Dish Well: Ensure your baking dish is well-greased with butter to prevent sticking.
- Don't Overmix: You want to stir the wet and dry ingredients together until combined, but be careful not to overmix. If you stir too much, the cornbread can be tough.
- Check Doneness: Insert a toothpick or metal skewer into the center of the cooked cornbread. If it is done it will come with a just a few moist crumbs.
- Cool Before Serving: Let the casserole sit for a few minutes after baking to set and make slicing easier.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave.
More Recipes with Corn
- Blackstone Corn on the Cob: This easy corn recipe deserves to be a summer staple.
- Crockpot Corn Casserole: All the flavor with no oven required.
- Cast Iron Cornbread: The traditional version we grew up with, featuring a perfectly golden crust and a moist, tender inside.
- Corn Dip with Cream Cheese: Perfect for your next party.
Cornbread Casserole from Scratch
Ingredients
- 1 ½ cups yellow cornmeal
- ¾ cup all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs at room temperature
- 1 ¼ cups sour cream at room temperature
- ¼ cup butter melted (plus more for greasing the pan)
- 1 (14.75 ounce) can cream style corn
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F. Grease a 2 quart baking dish with butter.
- In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs in a medium bowl or large measuring cup and add the sour cream. Stir in the butter and then add the mixture, along with the creamed corn, to the dry ingredients. Stir in the cheese.
- Bake for 42 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean.
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