Name: Creamy Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2/3 cup all-purpose flour; 1/2 cup yellow cornmeal; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen, thawed corn); 15 ounce can cream style corn; 1/2 cup sour cream; 1/4 cup butter, melted; 1/2 cup freshly shredded sharp cheddar cheese, or more to taste

Jump to Recipe· 4.7 from 36 reviews

If you love comforting, cozy dishes that feel like a warm hug, you’ll absolutely adore this Creamy Cornbread Casserole Recipe. It’s a beautiful blend of sweet corn, melty cheese, and just the right amount of moisture to keep things soft and creamy — not your typical crumbly cornbread! I can’t wait to share with you how easy it is to whip up, plus some tips I’ve learned along the way so your casserole comes out perfectly every single time.

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Why This Recipe Works

Creaminess from Multiple Corn Sources: Using both whole kernel and creamed corn gives it texture plus luscious moisture.
Balance of Sweet and Savory: The sugar and sharp cheddar cheese create that perfect harmony of flavors.
Simple Ingredients, Big Impact: You don’t need fancy tools or obscure products to make this taste amazing.
Great for Make-Ahead Meals: Prep ahead and reheat easily without losing that creamy texture.

Creamy Cornbread Casserole, cornbread casserole with cheese, easy creamy cornbread bake, comforting cornbread side dish, moist cornbread casserole - A square white baking dish holds a golden casserole with a slightly crispy top layer dotted with whole yellow corn pieces and melted orange cheese. The casserole surface is sprinkled with small bits of green herbs, giving a fresh contrast to the warm colors. The sides of the dish show the casserole's thick, soft texture, with a light brown crust along the edges. The casserole is set on a white marbled surface, with some loose corn kernels scattered nearby, a small bowl of corn to the left, a striped cloth napkin below, and a spoon to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Cornbread Casserole Recipe lies as much in the ingredients as in the technique — each component adds something special that makes the final dish utterly irresistible. Here’s a quick peek at what you’ll need and why I love each ingredient.

All-purpose flour: Helps give the casserole structure while keeping it tender.
Yellow cornmeal: Adds that rustic corn flavor and a bit of texture contrast.
Granulated sugar: Just enough sweetness to bring out the corn’s natural flavor.
Baking powder: Gives the casserole a light lift without making it fluffy like a cake.
Salt: Essential for amplifying all the other flavors.
Whole kernel corn: Fresh, frozen, or canned – it provides those delightful kernels to bite into.
Cream style corn: This adds moisture and creaminess so the casserole isn’t dry.
Sour cream: A game-changer for creaminess and subtle tang.
Butter: Melted butter adds richness and keeps everything moist.
Sharp cheddar cheese: My favorite cheese here for savory depth; feel free to add more if you want that extra cheesy punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Cornbread Casserole Recipe is how easy it is to tailor to your tastes. I love adding a bit of diced jalapeño for a subtle kick, but you can keep it classic or customize it however you like.

Variation: I sometimes sprinkle crispy bacon bits on top right before serving for extra flavor and crunch—it’s a total crowd-pleaser.
Dairy-Free Swap: Use a plant-based sour cream and vegan cheddar to keep it creamy without dairy.
Fresh Herb Add-In: Chopped chives or parsley add a bright pop of color and freshness.
Extra Cheesy: Don’t be shy! Add an extra 1/4 cup or more of cheddar for a gooier texture, especially if you’re feeding cheese lovers.

Step-by-Step: How I Make Creamy Cornbread Casserole Recipe

Step 1: Preheat and Prep Your Dish

I always start by preheating my oven to 350℉ and greasing a 2-quart baking dish well. This part is key — a non-stick spray or a light coating of butter keeps the casserole from sticking and makes cleanup a breeze.

Step 2: Mix Dry Ingredients Thoroughly

In a small bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Getting those evenly combined ensures every forkful has consistent flavor and texture — don’t skip this step!

Step 3: Combine the Wet Ingredients and Corn

In a large bowl, mix the whole kernel corn, creamed corn, sour cream, melted butter, shredded cheddar, and the flour mixture you just prepared. Stir gently until everything just comes together.

Step 4: Bake Until Golden and Set

Pour the batter into your prepared dish and bake for about 50 minutes. You’re aiming for a golden top and a set, but still creamy, middle. A toothpick inserted in the center should come out mostly clean with a few moist crumbs clinging — that’s the perfect texture!

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Tips from My Kitchen

Don’t Overmix: When combining wet and dry ingredients, stir just enough to blend; overmixing makes the casserole dense.
Butter vs. Oil: I prefer butter for that rich flavor, but if you want a lighter option, mild oil works too.
Cheese Choice Matters: Sharp cheddar gives the casserole a savory punch, but feel free to swap with pepper jack or smoked gouda for twists.
Check Early & Late: Start checking for doneness around 45 minutes — ovens vary — and keep an eye so it doesn’t dry out or overbrown.

How to Serve Creamy Cornbread Casserole Recipe

Garnishes

When I serve this casserole, I love sprinkling a bit of fresh chopped chives or green onions on top for color and a mild oniony bite. Sometimes, a dollop of sour cream on the side adds a creamy cool contrast that pairs beautifully.

Side Dishes

This casserole is such a versatile side that it feels right at home next to smoked brisket, roasted chicken, or even a vibrant salad for a lighter meal. For holiday dinners, I pair it with sautéed green beans and honey-glazed carrots.

Creative Ways to Present

For a festive touch, I’ve baked this casserole in mini ramekins to create individual servings that look charming on holiday tables. Another favorite is layering it with cooked black beans and a sprinkling of taco seasoning for a southwestern-inspired spin.

Make Ahead and Storage

Storing Leftovers

After it cools, I tightly cover my leftover casserole with plastic wrap or foil and pop it in the fridge—it stays delicious for up to 3-4 days. I often reheat it in the microwave for convenience, but it tastes great cold, too, especially on a quick grab-and-go morning.

Freezing

Freezing this casserole works surprisingly well. After baking and cooling fully, I scoop it into airtight containers and freeze for up to 6 months. When you’re ready, let it thaw overnight in the fridge before reheating—it holds its creamy texture nicely.

Reheating

I prefer reheating in the oven at 350℉ for 15-20 minutes, covered loosely with foil to prevent it from drying out. Alternatively, microwaving in short bursts with a damp paper towel on top keeps it soft and moist.

FAQs

Can I use fresh corn instead of canned for the Creamy Cornbread Casserole Recipe?

Absolutely! Fresh corn kernels work wonderfully—just make sure to use about 1 ½ cups to replace the canned corn. For frozen corn, thaw and drain any excess liquid before using to avoid making the casserole too wet.
Is this casserole gluten-free?

The original recipe contains all-purpose flour and cornmeal, which typically contains gluten. For a gluten-free version, you can substitute with a gluten-free flour blend and certified gluten-free cornmeal. Just be mindful that texture might vary slightly.
Can I make the casserole vegan or dairy-free?

Yes! Swap the sour cream for a plant-based alternative and opt for vegan cheddar cheese. Use vegan butter or a mild oil in place of traditional butter, and check that your corns are free of added dairy ingredients.
What’s the best way to know when the casserole is done baking?

Look for a golden-brown top and edges that have started to pull away slightly from the dish. Insert a toothpick in the center—it should come out mostly clean but still moist, not wet batter. That means it’s perfectly creamy inside.
Can I double this Creamy Cornbread Casserole Recipe?

Definitely! Double it and bake in a 9×13-inch casserole dish; just add about 10 extra minutes to the baking time and keep checking for doneness to avoid overbaking.

Final Thoughts

This Creamy Cornbread Casserole Recipe has become one of my family’s absolute favorites—it hits that sweet spot between creamy, cheesy, and just a hint of sweetness that makes it a comfort food staple. Whether you’re bringing it to a holiday table, serving it alongside weeknight grilled chicken, or just craving some serious cozy vibes, it’s reliably delicious every time. Trust me, once you try this, it’ll be in your recipe rotation for good. So go ahead, bake it, savor it, and watch it disappear fast!