This easy creamy Cornbread Casserole includes 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 with only 5 minutes of prep!
Cornbread Casserole Recipe
There are a ton of different ways to make cornbread – some recipes incorporate whole milk, some buttermilk, some use honey. There’s our from-scratch cornbread recipe made in a cast iron skillet and this cornbread casserole. ALL GOOD.
This cornbread casserole recipe (also known as corn pudding) incorporates sour cream, 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. It’s super easy and delicious, and a great side dish for a holiday dinner or all year round.
This corn pudding recipe only requires a few ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Cornbread muffin mix (such as Jiffy) – Our star ingredient.
- Sour cream – Makes the casserole creamy.
- Butter – Adds necessary moisture.
- Eggs – Provides richness and structure to the mixture.
- Granulated sugar – Just a touch for a hint of sweetness.
- Canned corn – We includes a can of whole corn kernels and creamed corn. You could also use an equal amount of our homemade creamed corn.
- Omit the sugar. We prefer our cornbread a little sweet – I know that’s like sacrilege to many, but we think it balances out the other ingredients. You can omit it, if preferred.
- Add in some sausage: You can add in a 1/2 pound cooked and crumbled Italian sausage, mixed into the batter before baking.
- Double the recipe: This recipe easily doubles and baked in a 9×13 dish.
How to Make Cornbread Casserole
It’s so incredibly easy to make this cornbread casserole recipe in just three simple steps.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Combine ingredients. 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 baking dish. Pour mixture into a 9×9-inch baking dish coated with nonstick cooking spray.
- Bake. Bake in a 350F preheated oven for 55-60 minutes until top is golden.
Video: Watch It Being Made
- Storing leftovers. Allow the corn casserole to cool, then transfer any leftovers to an airtight container. Store in the refrigerator for up to four days.
- Reheat. Reheat until warmed through in the oven or in the microwave.
- To freeze. Because of the dairy content in this casserole, the texture changes a bit once thawed, which isn’t our favorite. But you can freeze it, if necessary. Allow to cool, transfer to a freezer-safe dish if it wasn’t baked in one, then 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
Easy Creamy Cornbread Casserole
- 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
- Preheat oven to 350 degrees 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.
- Bake for 55-60 minutes until top is golden. Let cool for 5 to 10 minutes before serving and enjoy!