Cheesy, Creamy Cornbread Casserole

Cornbread is a classic side dish for barbecues, potlucks, and even for brunch as a decadent treat. It’s a recipe that has lived on and been passed down through multiple generations without many alterations or variations. From pairing cornbread with she crab soup or crack chicken soup to serving it alongside a kielbasa veggie sheet pan dinner, you can’t go wrong with this classic recipe.

Whether you’ve made traditional cornbread in the past or if you’re searching for the best cheesy creamy cornbread casserole recipe for the first time, this is one you’ll want to keep and store for repeated use. If you’re new to cooking, don’t fret. This casserole can be prepared without much of a hassle and with the use of traditional pantry ingredients. You’re going to love this one.

A bowl of soup is never complete without a giant piece of this cornbread. If you love classic cornbread, but you’ve been searching for an easy cheesy creamy cornbread casserole for beginners, this is the recipe. Trust me!

I usually end up making my favorite cornbread recipe out of habit! But, this time, I wanted to make cornbread with a kick!

This quick cheesy creamy cornbread casserole recipe was a huge hit in my house!

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• This is a simple cheesy creamy cornbread casserole meal that’s quick to prepare and cook! It’s perfect for busy weeknights and can be added to your meal rotation due to its basic ingredients!
• If you’re searching for a family friendly cheesy creamy cornbread casserole, this one’s a winner. It’s not only nutritious and filling, but it is sure to impress kids and adults alike!
• It’s versatile–you can use fresh corn or canned, depending on the time you have to work in the kitchen.
• Budget-friendly, which makes this a go-to recipe if you have a set grocery budget each month.

Ingredients:

(1) (15 oz) can whole kernel corn, drained with only 1/2 liquid reserved

1 (14.75 oz) can cream-style corn

(2) large eggs

1 (8 oz) package dry cornbread mix

1 cup sour cream

8 ounces Cheddar cheese, shredded

Ingredient Notes & Substitutions

Sour Cream: If you don’t like the taste of sour cream or you don’t currently have it in your refrigerator, you can swap it for unflavored yogurt, mayonnaise, or heavy whipping cream. Keep in mind that swapping sour cream will change the original taste and possibly the texture of this casserole. Taste as you mix for the best results.

Corn: You can swap traditional canned corn for all cream style, or vice versa. This will also change the texture of this casserole, but it’s still doable.

Dry cornbread mix: If you can’t consume traditional cornbread due to dietary restrictions or preferences, you can swap the cornbread mix for an almond-flour based cornbread mixture. You can find these alternatives at large supermarkets or even online.

Cheddar cheese: Use either sharp or mild cheddar for a powerful flavor combination. Always use freshly grated whenever possible for optimal melting. If you’re not a fan of cheddar cheese, swapping the cheddar for Italian cheeses and a bit of goat cheese will put a twist on this classic cornbread casserole. However, we recommend cheddar if you’re searching for something more traditional and simpler.

How to Make It

Step 1. Preheat your oven 400 degrees F (or 200 degrees C). Lightly grease a 9×13 inch baking pan as your oven is preheating. Prepare additional ingredients during this time.

Step 2. Add and combine corn, reserved liquid, eggs, cornbread mix, and sour cream in a large mixing bowl. Stir until blended. Ensure the mixture is completely combined and well-mixed so all the flavor is distributed evenly once it’s in your casserole dish. Pour the batter into your prepared pan or baking dish and sprinkle the top of the cornbread mixture with cheese.

a.

b.

c.

Step 3. Bake it for 30 minutes in the preheated oven until golden brown. If you want to brown the top of your cornbread casserole, we recommend broiling this dish once it’s completely cooked through. While keeping an eye on your casserole, broil on high for 1 to 3 minutes, or until your dish is browned to your liking.

Enjoy!