If you’re craving a comforting, nostalgic dish that feels like a warm hug in every bite, this Creamy Cornbread Casserole Recipe is exactly what you need. It’s buttery, just the right amount of sweet, and crazy creamy thanks to the combination of creamed corn and sour cream. Whether you’re making this for a family dinner, potluck, or a cozy weekend meal, it’s one of those crowd-pleasers that disappears fast and calls for seconds. The texture is perfectly moist yet fluffy, making it a versatile side that pairs beautifully with so many main dishes.
Ingredients You’ll Need
Gathering simple, familiar ingredients is the first step to creating this deliciously rich casserole. Each component plays a vital role — from the cornmeal giving it that classic cornbread base, to the sour cream adding luscious creaminess, and the optional cheddar cheese providing a sharp, savory note that elevates the whole dish.
- All-purpose flour: Creates a tender crumb that holds everything together.
- Yellow cornmeal: Provides that signature cornbread texture and corn flavor you love.
- Granulated sugar: Slightly sweetens the casserole for a perfect balance.
- Baking powder: Helps the casserole rise and stay fluffy.
- Salt: Enhances all the natural flavors and balances the sweetness.
- Canned creamed corn: The star for creamy, sweet corn flavor and moisture.
- Sour cream: Adds richness and keeps the casserole irresistibly moist.
- Melted butter: Infuses a luscious buttery taste and smooth texture.
- Eggs: Bind the mixture and add body.
- Optional canned corn: Adds extra corn kernels for a fun texture variation.
- Optional shredded sharp cheddar cheese: A fantastic savory addition that melts beautifully on top.
How to Make Creamy Cornbread Casserole Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and greasing your casserole dish well. This ensures the casserole won’t stick and makes cleanup a breeze later on. It’s a simple step, but essential for that perfect crust on the edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This dry base combines to give structure, sweetness, and the signature cornbread flavor. Mixing these well ensures an even rise and consistent taste throughout the casserole, so don’t skip this step!
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the creamed corn, sour cream, melted butter, and eggs. This creamy mixture brings moisture and richness that makes this casserole so memorable. If you want to add those whole kernels for texture, fold in the drained canned corn at this point. The combination of creamy and chunky corn is magical.
Step 4: Bring It All Together
Pour those wet ingredients into the bowl with the dry mix and stir gently until just combined. It’s important not to overmix here because you want to keep that fluffy, tender crumb. If you’re using cheddar cheese, fold it in now or sprinkle on the top before baking for a cheesy golden crust.
Step 5: Bake and Enjoy
Pour the batter into your prepared casserole dish and smooth out the top. Bake for about 55 minutes, or until the edges are golden and a toothpick poked in the center comes out clean. The smell filling your kitchen at this stage is downright irresistible!
How to Serve Creamy Cornbread Casserole Recipe
Garnishes
Sprinkle freshly chopped green onions or a handful of finely diced jalapeños on top for a pop of color and a touch of brightness. A dollop of sour cream or a drizzle of honey can also turn this casserole into a beautiful combination of savory and sweet.
Side Dishes
This casserole is incredibly versatile. Serve it alongside classic comfort foods like roasted chicken, smoky barbecue ribs, or chili for a hearty meal. It also pairs beautifully with sautéed greens or a crisp salad if you want to keep things lighter without sacrificing flavor.
Creative Ways to Present
Turn this comforting classic into an eye-catching centerpiece by baking it in individual ramekins or mini cast iron skillets. This way, everyone gets their own perfectly portioned helping, complete with a crispy top. For potlucks, layering it in a clear baking dish shows off the creamy texture and cheesy top layer, tempting guests before they even taste it.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Cornbread Casserole can be stored covered in the refrigerator for up to 3 days. Make sure to cool it completely to prevent sogginess. When you’re ready to dig back in, use a spatula to reheat smaller portions gently in the microwave or oven.
Freezing
This recipe freezes beautifully. Wrap airtight containers or wrap foil tightly around the casserole dish before freezing. It will keep for up to 2 months without losing its creamy texture. When thawing, place it in the refrigerator overnight for the best result.
Reheating
Reheat your casserole at 350°F in the oven until warmed through, usually about 20-25 minutes depending on the portion size. This helps restore the crispy crust while keeping the inside creamy and moist. If you’re using a microwave, cover the dish to prevent drying out and heat in short bursts.
FAQs
Can I make the Creamy Cornbread Casserole Recipe vegan?
Absolutely! Swap the eggs for flax eggs or another egg replacer, use a plant-based sour cream alternative, and substitute butter with vegan margarine. The cornbread will still be moist and flavorful with those tweaks.
What’s the best type of cheese to use?
Sharp cheddar cheese is classic for this recipe because it melts well and adds a nice tangy contrast to the sweet corn. However, Monterey Jack or a mild Colby also work nicely if you prefer a subtler flavor.
Can I add other vegetables or proteins?
Yes! Diced bell peppers, chopped green chilies, or cooked bacon or sausage can be folded into the batter before baking for added flavor and heartiness.
Is it okay to use fresh corn instead of canned?
Fresh corn can be used but keep in mind it adds more moisture that might alter the baking time slightly. Use about 1 1/2 cups of fresh corn kernels, and consider reducing other wet ingredients by a little to keep the balance.
How do I know when the casserole is done?
You’ll want to look for golden edges and a set center. A toothpick or knife inserted into the middle should come out clean or with just a few moist crumbs—not wet batter. The top should feel firm to the touch but still tender inside.
Final Thoughts
This Creamy Cornbread Casserole Recipe is one of those timeless, feel-good dishes that brings a little bit of sunshine to your table. It’s straightforward to make but rich in flavor and texture — perfect for making any meal extra special. I truly hope you enjoy making it as much as I do sharing it, and that it becomes a beloved staple in your kitchen too!
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Creamy Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This delicious Cornbread Casserole combines the comforting flavors of cornbread with creamy creamed corn and sharp cheddar cheese for a rich, hearty side dish perfect for family dinners or holiday meals. The casserole boasts a moist texture with a golden crust and subtle sweetness, balanced by a touch of salt and a hint of tang from sour cream.
Ingredients
Dry Ingredients
- â…” cup all-purpose flour
- â…“ cup yellow cornmeal
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
Optional Ingredients
- 1 (15 ounce) can canned corn, drained
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a casserole dish thoroughly with butter or cooking spray and set it aside to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Whisk these together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, stir together the creamed corn, sour cream, melted butter, and beaten eggs until smooth and well incorporated.
- Combine All Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix to maintain a tender texture.
- Add Optional Ingredients: If using, fold in the drained canned corn and shredded sharp cheddar cheese evenly into the batter.
- Pour and Bake: Transfer the batter into the prepared casserole dish. Spread it evenly and smooth the top with a spatula.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 50 to 55 minutes. The casserole should be golden brown on the edges and a toothpick inserted in the center should come out clean.
- Cool and Serve: Remove the casserole from the oven and let it cool for about 10 minutes before serving. This helps it set and makes serving easier.
Notes
- For a spicier variation, add a diced jalapeño or a sprinkle of cayenne pepper to the mixture.
- To make the casserole richer, substitute sour cream with Greek yogurt or add an extra tablespoon of melted butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole pairs well with barbecue dishes, chili, or roasted meats.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
