Cornbread casserole is a delicious and easy-to-make dish that’s perfect for any occasion. With its combination of cornbread, creamy corn, and just a touch of spice from the green chiles, it offers the perfect blend of flavor and comfort. Whether it’s a holiday gathering or a casual weeknight dinner, this casserole will quickly become a favorite.

Cornbread Casserole

Why You’ll Love This Recipe

I love this cornbread casserole because it’s so simple to prepare and requires minimal effort. The ingredients come together quickly in one bowl, and the dish bakes in just over an hour, making it a fantastic option for busy days. The texture is moist and tender, unlike many dry cornbread recipes, thanks to the addition of creamed corn and sour cream. The optional green chiles give it a mild heat, but the flavor is still accessible for everyone. It pairs perfectly with a variety of main dishes and is always a crowd-pleaser.

Ingredients

1 (8.5 oz.) box cornbread or corn muffin mix (such as Jiffy)
1 (14.75 or 15 oz.) can whole kernel corn, rinsed and drained
1 (14.75 or 15 oz.) can creamed corn, undrained
1/4 cup (2 oz.) salted butter, melted, plus more for greasing casserole dish
2 large eggs
3 Tbsp. sour cream
3 Tbsp. milk
1 (4 oz.) can chopped green chiles

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F. Grease a 13- x 9-inch baking dish with butter.
In a large bowl, stir together the cornbread mix, whole kernel corn, creamed corn, melted butter, eggs, sour cream, milk, and chopped green chiles until just combined. Be careful not to overmix.
Pour the mixture into the prepared baking dish.
Bake for 30 to 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for a few minutes before serving.

Servings and Timing

Servings: 10 to 12
Active Time: 20 minutes
Total Time: 1 hour 5 minutes

Variations

Cheese: Add shredded cheddar cheese for a creamy, melty texture.
Spicy: Use diced jalapeños or opt for hotter green chiles if you want more heat.
Herbs: Fresh herbs like chives or green onions can be added for extra flavor.
Gluten-Free: Swap the cornbread mix with a gluten-free version to make it gluten-free.

Storage/Reheating

Leftover cornbread casserole can be stored in the fridge for up to three days in an airtight container or covered with foil. To reheat, simply microwave or bake in the oven until heated through. It also freezes well for up to a month, making it easy to prepare ahead and enjoy later.

FAQs

1. Can I use a different type of cornbread mix?

Yes, you can use other cornbread mixes, but you might need to adjust the moisture levels slightly to ensure the casserole doesn’t turn out too dry.

2. Can I prepare cornbread casserole in advance?

Yes, you can prepare the casserole up to 24 hours in advance. Just cover it and refrigerate until you’re ready to bake it.

3. Can I add other ingredients to the casserole?

Certainly! You can add cooked sausage, ground beef, or even vegetables to the casserole to make it more hearty.

4. What if I don’t have green chiles?

If you don’t want the added spice, you can skip the green chiles or use diced bell peppers for extra texture without the heat.

5. How can I make the casserole sweeter?

If you prefer a sweeter version, you can add a few teaspoons of sugar to the mix to enhance the sweetness of the cornbread.

Conclusion

This cornbread casserole is an easy and flavorful dish that is perfect for a variety of occasions. The simple ingredients and straightforward preparation make it a go-to recipe for busy nights and family gatherings. Whether served with a hearty main course or as a standalone side, it’s bound to be a hit with everyone at the table.