cheesy cornbread casserole recipe

Written ByJenny Smyth Posted on
cheesy cornbread casserole recipe
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The Best cheesy cornbread casserole recipe

I’m so excited to share this cheesy cornbread casserole recipe with you all. This dish has been a staple in my household for years, and it’s always a crowd-pleaser. I first discovered this recipe on a family vacation to the southern United States, where cornbread is a beloved tradition.

The combination of the crumbly cornbread, the melted cheese, and the savory vegetables is absolute perfection. What I love most about this recipe is how easy it is to prepare – just mix everything together and bake until golden brown. My kids adore helping me in the kitchen, and they’re always eager to get involved with this recipe.

It’s also a great way to sneak in some extra vegetables into their diets. I’ve served this casserole at countless family gatherings, and it never fails to impress. The best part?

It’s incredibly easy to make ahead of time, making it perfect for busy weeknights or special occasions. I’ve even started using this recipe as a base for other dishes, like adding diced ham or bacon for added flavor. The possibilities are endless!

This recipe has become a staple in our home, and I know it will be in yours too once you give it a try.

Cheesy Cornbread Casserole

Cheesy Cornbread Casserole

4.7 from 909 votes

A savory and moist cornbread casserole loaded with melted cheddar cheese and corn kernels. This dish is perfect as a side for chili or barbecue, or as a comforting main dish.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cornbread Base

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 large eggs

For the Cheesy Mixture

1 can (15 ounces) cream-style corn
1 can (15 ounces) whole kernel corn, drained
1 cup sour cream
1/2 cup unsalted butter, melted
2 cups shredded sharp cheddar cheese, divided

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
3In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4In a separate medium bowl, whisk the buttermilk, vegetable oil, and eggs until smooth.
5Pour the wet ingredients into the dry ingredients and stir until just combined.
6The batter will be slightly lumpy; do not overmix.
7In another large bowl, combine the cream-style corn, drained whole kernel corn, sour cream, melted butter, and 1 1/2 cups of the shredded cheddar cheese.
8Stir until evenly mixed.
9Pour the corn and cheese mixture into the prepared baking dish and spread it into an even layer.
10Gently spoon the cornbread batter over the top, spreading it to cover the filling completely.
11Bake for 25 minutes, then remove the dish from the oven.
12Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
13Return to the oven and bake for another 5 to 10 minutes, until the cheese is melted and bubbly and a toothpick inserted into the cornbread layer comes out clean.
14Let the casserole cool in the dish for 10 minutes before slicing and serving.
15The casserole will be very hot and needs time to set.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
9×13-inch baking dish
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 12g

📝Notes

For a spicier version, add 1 diced jalapeno or 1/2 teaspoon cayenne pepper to the corn mixture. You can substitute pepper jack cheese for the cheddar for extra heat.

Watch Video Of How Cheesy Cornbread Casserole Works

This cheesy cornbread casserole recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

One of my favorite things about this recipe is how well it stores and reheats – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Cheesy Cornbread Casserole

Q: What type of cheese is best for this casserole?

A: I recommend using a combination of cheddar and Monterey Jack cheese for the perfect balance of flavors. The sharpness of the cheddar pairs perfectly with the creaminess of the Monterey Jack, creating a deliciously rich taste experience. You can also experiment with other cheeses like American or Colby if you prefer.

Q: Can I make this casserole ahead of time?

A: Absolutely! This casserole is perfect for meal prep or making ahead of time for special occasions. Simply prepare the ingredients as directed, mix everything together, and refrigerate or freeze until ready to bake.

Q: What’s the best way to reheat leftover casserole?

A: To reheat leftover casserole, simply place it in the oven at 350°F (175°C) for about 20-25 minutes or until warmed through. You can also reheat individual portions in the microwave for 30-45 seconds or until hot.

Q: Can I customize this recipe with different vegetables?

A: Yes! Feel free to add your favorite vegetables like diced bell peppers, sliced zucchini, or chopped mushrooms to create a delicious twist on this classic recipe.

Q: How do I store leftover casserole?

A: Leftover casserole can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating, make sure to consume within one day after thawing.

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