This Easy Creamy Cornbread Casserole is pure comfort and an excellent side dish for the holidays or all year round!
Last year during school, Trevor had a freak accident and ended up chipping his top two permanent teeth. It was awful.… did I already tell this story? I might have. Ha.
Your teeth are just like any bone in your body – once it breaks, even after it heals, it’s never quite the same. You lose the integrity of the original structure. The bonding can wear out, just like a filing, there can be sensitivity that wasn’t there before, and you have to be careful what and how you eat.
That last part, though. Sigh. You don’t realize how much you use those top teeth to bite off food, until you’re not supposed to anymore!
The dentist said no more baby back ribs, no more sourdough bread, and no more corn on the cob.
Baby back ribs aren’t the same if you have to pull the meat off the bone first. And corn on the cob? *cries* It’s only one of two ways Trevor truly likes corn.
Cornbread is the other way. With lots of butter, of course. And sugar. YES, SUGAR. I know that’s like sacrilege to many, but we’ve got a sweet tooth over here. (They might be damaged, but they’re still sweet. Get it? #badjoke)
There are a ton of different ways to make cornbread – some recipes incorporate whole milk, some buttermilk, some use honey. ALL GOOD.
This particular recipe is more like a casserole, with sour cream, added corn kernels and creamed corn. I got it from a Minnesota friend when we lived there years ago and have been making it ever since.
This Creamy Cornbread Casserole is super easy and delicious, and a great side dish, especially at Thanksgiving. Not corn on the cob, but it’ll do!
Other delicious casserole dishes we love!
watch the video for creamy cornbread casserole
Easy Creamy Cornbread Casserole
Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 8.5 ounce package cornbread mix
- 15 ounce can whole corn kernels, drained
- 15 ounce can creamed corn
Instructions
- Preheat oven to 350 degrees F. Coat a 9x9-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 into prepared baking dish.
- Bake for 55-60 minutes until top is golden.
Cristina Granado says
Made this casserole but I added a can of fire roasted green chilies. It was fantastic with brisket and Hillbilly beans! Great recipe!
Belen says
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.
Fairy Laine Manzano says
I am so keeping this recipe! I just tried this just now & it is delicious! I added more sugar. Thank you for sharing this.
hang ngay says
I love this recipe. Thanks for sharing!
Charles Kinsella says
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
Mae says
Been making this for years I love it and so does all my family.
Kim says
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!
Leticia W says
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!
Ken caraway says
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.
Lo lo says
Did you cook it the day before? Or leave in the dish overnight in fridge uncooked. Thx!
Clara Holtz says
This is absolutely one of my favorite corn bread recipes. Really easy and delicious. Only thing I do different is I do NOT save the liquid from the corn and I add one 4 ounce can of mild green chilies.
Jody says
Should I make the cornbread like the box says and then add the corn?
Alanna says
I bought honey cornbread mix, Will that work?
Amy @Belly Full says
I’ve never used it, but can’t see why not.
Pam burke says
I wonder if I just use the can of cream corn n omit the other corn will it be as good
Ken says
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!
Steve says
Oh yeah. Mexican cornbread. It’s sort of good too.
Karen Adler says
I love this recipe. Thanks for sharing!
Lemoria says
OMG this is so good I want to punch someone!!! thank you very much for sharing this recipe!
Leah says
Is this on the sweeter side? If I add just a bit more sugar…would that be considered more of a dessert?
Amy @Belly Full says
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.
Susan Dubose says
I can’t get enough of corn casserole! Can’t wait to try this version. I will let you know how it turns out.
Jill says
Do you serve warm?
Amy @Belly Full says
yes.
JILL says
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?
Amy @Belly Full says
This is definitely a dish I prefer fresh, but reheating the next day will be ok.
Charmaine Bergman says
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.
Amy @Belly Full says
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.
Candy Cadle says
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
Melissa says
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!
Dana says
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?
C.l says
I don’t use the sour cream. It’s still creamy but not liquid in the middle.
Robyn says
This turned out great…..everyone loved it
Linda says
I like to add shredded cheddar cheese. It’s delicious.
D Schlie says
Could I just use the creamed corn without affecting the recipe?
Amy @Belly Full says
I’ve only made this as written, so I can’t vouch for altered results, but you could try it.
Jane Terry says
Can I double this ??
Val says
I plan on doubling it too. Fingers crossed. I’m using a 13 x 9 cake pan. Bake for an hour and check for doneness. Probably will have to bake longer. I also may try adding the cheddar cheese, as suggested by another review.
Maria says
Totally fine to
Double and use a 9×13, just make sure it is cooked all
The way. I do this for Thanksgiving every year.
Monica says
Maybe a dumb question but how do you know it’s done?
mimi rippee says
I know some folks who would love this! Thanks!
Rolanda says
Do I drain the corn or use the liquid?
Amy @Belly Full says
You drain it, as per the recipe instructions.
Erin Sellin says
Such a classic holiday recipe for a reason – so darn good!