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!
Made this for my family last night and they loved it! Used frozen corn instead of the canned, and used Campbell’s cheddar cheese soup instead of creamed corn. Subbed the sour cream for 2% fat Greek yogurt, and added some cheddar on top 5 ish minutes before it was done so it got all nice and melted. Might bring this to my works potluck in a few weeks.😋
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!!