Creamy Cornbread Casserole
Updated
Updated
This easy creamy Cornbread Casserole features butter, sour cream, and two kinds of corn. It’s pure comfort food and an excellent side dish for the holidays or all year round requiring only 5 minutes of prep!
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5 STAR REVIEWS
There must be about a hundreds different ways to make cornbread—some recipes incorporate whole milk, some buttermilk, and some use honey as a sweetener. Then there’s my from-scratch cornbread recipe made in a cast iron skillet and, finally, this creamy cornbread casserole. All good, and all slightly different.
In this cornbread casserole recipe, also known as corn pudding, I’ve incorporated sour cream, corn kernels, and creamed corn. I got this recipe from a Minnesota friend when we lived there years ago, and I’ve been making it ever since. It’s super easy and delicious, and a great side dish for a holiday dinner, but I also make it year-round.
Easy Creamy Cornbread Casserole
Ingredients
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 tbsp granulated sugar
- 8.5 ounce package cornbread mix, (such as Jiffy)
- 15 ounce can whole corn kernels, drained
- 15 ounce can creamed corn, or homemade
Instructions
- Preheat oven to 350°F. Coat a 9×9-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together the eggs, sour cream, butter, and sugar until combined and smooth. Add in the cornbread mix, whole corn kernels, and creamed corn, stirring until combined.
- Pour mixture into prepared baking dish and smooth out the top.
- Bake for 55-60 minutes until top is golden and a tester in the center comes out clean.
- Let cool for 5 to 10 minutes before slicing. Serve and enjoy!
Video
Notes
- Add in some sausage: Add ½ lb. cooked and crumbled Italian sausage to the batter before baking.
- Double the recipe: This recipe can easily be doubled and baked in a 9×13 dish.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cornbread Casserole Step by Step
- Get the oven going and prepare a baking dish: Preheat oven to 350°F. Coat a 9×9-inch baking dish with nonstick cooking spray.
- Combine the ingredients: Whisk together 2 large eggs, 1 cup sour cream, ½ cup melted unsalted butter, and 1 tbsp granulated sugar until combined and smooth. Add in an 8.5 ounce box Jiffy cornbread mix, a 15 oz. can whole corn kernels (drained), and a 15 oz. can creamed corn, stirring until combined.
- Pour into baking dish and bake: Pour mixture into the prepared baking dish and smooth out the top. Bake for 55-60 minutes until the top is golden and a tester in the center comes out clean.
- Cool and serve: Let cool for 5 to 10 minutes before serving and enjoy!
What to Serve With Easy Creamy Cornbread Casserole
This casserole makes the perfect side for a variety of mains, but I especially like serving it with a savory crockpot ham, this family favorite classic meatloaf, or this slow cooker beef brisket.
Proper Storage
- Fridge. Allow the corn casserole to cool, then transfer any leftovers to an airtight container. Store in the refrigerator for up to 3 days. Reheat until warmed through in the oven or in the microwave.
- Freezer. Because of the dairy content in this casserole, the texture changes a bit once thawed, which isn’t ideal. But you can freeze it, if necessary. Allow to cool, transfer to a freezer-safe dish if it wasn’t baked in one, and wrap the entire pan tightly in 2 layers of foil. Thaw in the fridge overnight.
More Easy Casserole Recipes
- Mashed Cauliflower Casserole
- Sweet Potato Casserole
- Green Bean Casserole
- Yellow Squash Casserole
- Creamy Carrot Casserole
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Hi my husband made this recipe for us yesterday. I was very excited to try it. We followed the instructions to the letter and a clean toothpick in the center at the end it was totally cooked for the right amount of time the edges were nicely brown. The texture on the edges was wonderful however, the overall casserole was just too wet. Does anybody else have that same experience with this just being too wet/moist for your liking?
I made this in an 8 x 8 glass baking dish, not the 9×9 dish indicated in the recipe and just added a few extra minutes because the mixture was deeper. I inserted toothpick in then center to ensure it came out clean. It was perfect! I also added some chopped pickled jalapeños for a little extra kick. It was delicious and my co-workers asked for the recipe. Will definitely be making this again and again. Thank you for posting!
I made this casserole for the first time as a Thanksgiving side dish and it was a big hit! And it doesn’t just have to be for a holiday — it’s worthy of being a year-round staple side! 😋
Hi Amy .. do you think I could use Red lobster cheddar bay mix to replace the Jiffy mix ..
Randy
Hi Randy! Both mixes have different caking agents so I can’t vouch for results without further testing, but you can try it.
Thanksgiving corn dish❗️
Will be a first time side dish for a few guests 😁
Found this recipe to go as a side dish for ham. Big hit with the family,. It was so simple to make and tasted yummy!
This recipe is really enjoyed by family and friends. It’s scrumptious!
Oh boy this looks great. Nice and moist. Guess what’s on the menu tonight!
Always get compliments on this recipe! I add a little extra sugar :)
My friend made this and it was delicious! I’m wondering if I can make it in a muffin tin instead of a baking dish…What do you think? :)
I’ve made the muffins too. Turned out well. Just monitor your baking time so the muffins aren’t over baked.
5 star doesn’t do this recipe justice y’all, I’m serious. Easy recipe to make and best damn cornbread I ever had. This is going in my recipe book! Will make again.
I have made this for all pot luck’s always a hit always look it up just to make sure I don’t leave out anything I also add shredded cheese
5 star doesn’t do this recipe justice y’all, I’m serious. Easy recipe to make and best damn cornbread I ever had. This is going in my recipe book! Will make again.
I’ve been making this recipe for 35 years except my version has shredded cheese in it. My great aunt gave me this recipe when I got married. It has been a family favorite for years.
I make this every thanksgiving now! It is a demanded item.
I made this but add coarse ground pepper and honey ,for sweet and savory ,everyone loves it
Made this the past couple of Thanksgivings, everyone loves it. Do I need to refrigerate it? I made it tonight, the night before Thanksgiving, trying to manage my oven space for tomorrow! Thanks!
What if I don’t have cream corn
There is a recipe for creamed corn. I have not made it yet but supposedly it’s easy to do.
When you double yhe recipe does the cook time increase?
Hi Judy – if you double the recipe, make sure to cook it in a 9×13 pan and then the cooking time stays the same.
This is my favorite!!
Amazing mix of corn cake and corn casserole
Its been a staple ever since I found this recipe!! We all thank u! Absolutely delicious
Super delicious! I’ve not had Cornbread Casserole with sugar and was pleasantly surprised. I made it as the recipe states and it is SO GOOD! I ate more then my fair share. My grandmother used to make a similar dish she called “Creamed Corn Casserole” which is very similar to this. She added in pimentos and sharp cheddar. It was one of my most favorite recipe of hers and, thankfully, she made it many times throughout the year and not just on Thanksgiving. I like to make a version that has no sugar but had green chilis, sharp cheddar, and sometimes a 1/4 cup of (cooked) diced up bacon.
Love this recipe but in Mexico I can´t find creamed corn. How can I substitute this?
You can make the creamed corn. It’s easy
Do you cover the dish when you bake it?
Nope.
This was so good. Didn’t change a thing and it was delicious!!!! Very good. Will be making this again and and again. : )
This recipe looks delicious, but I cant find cornbread mix in any of the grocery stores where I live, do you know what I can use along with yellow cornmeal, amounts?
Thank you.
Made this casserole but I added a can of fire roasted green chilies. It was fantastic with brisket and Hillbilly beans! Great recipe!
My sister has been making this for the last 3 Thanksgiving. My first time I tried it I fall in LOVE!! I make it just because.
I am so keeping this recipe! I just tried this just now & it is delicious! I added more sugar. Thank you for sharing this.
I love this recipe!
I add diced green chilies , 1-2 cans per box of cornbread mix. and chopped jalapenos or serranos, 1 or 2 . Green Tabasco is great on the side
Been making this for years I love it and so does all my family.
So creamy and delicious. It was a hit with even the most picky eater at the Thanksgiving table. Will definitely be making this recipe over and over!
I tried this recipe today for Thanksgiving 2019 it was a big hit. I did use cream cheese instead of sour cream and I added 1/2 cup of heavy cream and used frozen corn instead of canned corn but did use can of creamed corn. It all turned out great still. Thank you for the recipe!
I always make this dish Thanksgiving and Christmas. I also add the corn undrained. I mix it up in a covered cassarole dish the day before the holiday and refrigerate so it’s time saving on the holiday.
Did you cook it the day before? Or leave in the dish overnight in fridge uncooked. Thx!
When you don’t drain the whole kernel corn doesn’t it come out watery?
This is absolutely one of my favorite corn bread recipes. Really easy and delicious. Only thing I do different is I add one 4 ounce can of mild green chilies.
Should I make the cornbread like the box says and then add the corn?
I used honey cornbread mix and it was delish!
I wonder if I just use the can of cream corn n omit the other corn will it be as good
Best recipe for this out there! So glad I found it ! I find the jiffy mix a little gritty, so I used 8.5 oz of the Crusteaz instead. I don’t think it set up as well—was softer, less structured than yours. Still good. I will try jiffy or homemade next.
I’ve been making this for several years. I add in a medium chopped onion, a small green and red diced bell peppers, and a cup of shredded cheddar cheese. My wife said it’s all she needs for dinner. Delicious!
Oh yeah. Mexican cornbread. It’s sort of good too.
We all loved this recipe. Thanks for sharing!
OMG this is so good I want to punch someone!!! thank you very much for sharing this recipe!
Is this on the sweeter side? If I add just a bit more sugar…would that be considered more of a dessert?
It’s sweet-er, but I don’t think terribly sweet. I definitely don’t think adding a tad more sugar would put it in the dessert category. But, I personally, also prefer traditional cornbread on the sweet side.
I can’t get enough of this corn casserole! Made it twice in one week!
My family loved this! Made per recipe directions, not changes.
I want to bring this to my work potluck but will have to cook the night before. Would you think heating up in microwave next day would be fine?
This is definitely a dish I prefer fresh, but reheating the next day will be ok.
Do you have a changeup for the cornbread mix? I live on the Prairies in Canada, and haven’t seen cornbread mix! So…flour, cornmeal…etc. measurements needed. I so want to try this! I have added corn to cornbread…num….but this is way more interesting and a SIDE dish. I also have a rice dish that uses cream corn, niblets, and lots of cheese.
Hi Charmaine! Unfortunately, I don’t. But maybe Google for “homemade cornbread mix” or something like that? And then make enough so that it renders 8 ounces.
Charmaine,
My MIL taught me to make homemade cornbread and her recipe was simple
2 cups corn meal
1 cup flour
2 eggs
enough milk to mix it up until creamy
She would also add sugar to hers according to taste.
Bake in an iron skillet in a 425 degree oven for 45-1hr
When it browns, it is done.
Hope you have luck with it
Probably a dumb question, but I’m a “new” cook. Do you use Self-rising or All purpose flour? If AP, do you have to add baking powder? Thanks! I’ve been wanting an easy cornbread recipe for ages!
I plan on taking this to a pot luck…..just wondering does it need to be served hot or just warm? Any suggestion as to how to pack it?
This is meant to be served hot, although warm is fine. Maybe wrap it in some clean towels to trap in some of the heat?
I first had this recipe at a potluck and loved it so much I asked for the recipe. I tried to replicate it on Thanksgiving without success. The inside was super runny and the top burned. Same luck at Christmas. I REALLY want to get it right- any tips?
I don’t use the sour cream. It’s still creamy but not liquid in the middle.
This turned out great…..everyone loved it!
I added shredded cheddar cheese. It’s delicious!
Could I just use the creamed corn without affecting the recipe?
I’ve only made this as written, so I can’t vouch for altered results, but you could try it.
Can I double this ??
I doubled the recipe and also added some cheddar cheese, as suggested by another review. Loved it!
Maybe a dumb question but how do you know it’s done?
My folks were in town so I made this – they loved it! Thanks!
Do I drain the corn or use the liquid?
You drain it, as per the recipe instructions.
Such a classic holiday recipe for a reason – so darn good!