This cornbread casserole is made from scratch. No box or muffin mix. Cornmeal, sour cream, and cream-style corn combine with a few pantry staples for a side that works as well for a weeknight as it does on your holiday table. It bakes up soft in the middle with real cornbread edges.
A lot of cornbread casseroles use a box of jiffy muffin mix and a can of cream corn. And there is nothing wrong with that. In fact, it is exactly the path I went down in my crockpot corn casserole.
But sometimes I want something a little different. A little more. That's when I make this cornbread casserole with cornmeal and flour.
This version is studier than corn pudding, but softer and more tender than plain cornbread. It easily cuts into squares, but has a little more give. I chased the texture through a bunch of test bakes, and this version is where I landed.
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 jalapeño, sautéed garlic, or some crispy bacon to the cornbread mixture for an extra layer of flavor.
I love serving it with slow cooker chili, Instant Pot chili mac, hanger steak, BBQ chicken, or a simple roast chicken. It also makes an appearance on our Thanksgiving and Christmas menu.
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.
Cornbread Casserole, Corn Casserole & Corn Pudding: What's The Difference?
People often use these names as if they're the same dish. Let’s make sure you understand the difference so you aren’t disappointed.
We're making cornbread casserole. It bakes up like a moist cornbread you can slice.
Corn casserole It is loose and scoop-able. If that is what you are looking for, I’ve got a recipe for Crockpot Corn Casserole.
Corn pudding has more eggs and dairy. It sets up like a custard.
Managing the Texture
Want it firmer and more sliceable? Add a little time to the cook and bake until the center is fully set. A toothpick should come out completely clean.
Want it softer and more scoopable? Cut the flour by two tablespoons and add 2 tablespoons of sour cream. Make sure you pull it from the oven when the center isn't quite set. It will firm up as it cools.
Now, the question I get most. Is cornbread casserole supposed to be mushy? Soft in the center, yes. Wet and raw, no. If your toothpick comes out with wet streaks, it needs more time. If it is browning on top but the center is wet, tent it with foil and cook for another 5 to 10 minutes. Most of the time, mushy really means underbaked.
One more thing that matters. Don't overmix. Stir until the dry streaks just disappear, then stop. Overmixing turns the texture tough because it builds gluten.
If you want the classic cornbread version instead, my Cast Iron Cornbread is perfect.
Step by Step
Tips and Tricks
- Room Temperature Dairy: Bring sour cream and eggs to room temperature. This helps to make your batter smooth.
- Grease the Dish Well: Ensure your baking dish is well-greased with butter to prevent sticking.
- 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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