Easy Cornbread Casserole

What is cornbread casserole?

There’s so much debate over cornbread! Some only like it sweet and moist, while others won’t touch it if it has a lick of sugar in it.

Well, this ain’t cornbread, it’s cornbread casserole. It’s perfectly moist, sweet, and savory.

Don’t worry about the can of chiles, it’s not at all spicy. The chiles and cheddar add savory elements that balance the sweetness of the corn and sugar. It’s moist, decadent, and irresistible.

It’s amazing, drizzled with hot honey or regular honey.

I’ve heard people call this kind of casserole corn pudding, but to me, that’s a totally different dish. Corn pudding should be more of a proper custard and does not include cornbread mix!

Some call it corn spoon bread, and I guess that’s a little more proper. But this isn’t what I mean when I think about spoon bread either.

Anyway, whatever you want to call this, it’s delicious!

It’s a perfect side for family gatherings, potlucks, and dinners that call for comfort food. It’s a perfect addition to any table at Thanksgiving, Christmas, and Easter.

Ingredients

• A box of Jiffy corn muffin mix. You could make this from scratch with self-rising cornmeal and flour, but that cheap little box of Jiffy makes such a perfect casserole that I never feel the need to replace it. Always make your cornbread from scratch, though!
• A can of creamed corn, a can of drained sweet corn kernels, and a can of hatch green chiles provide the filling for the casserole. Don’t worry, the chiles don’t make it spicy, but they do add flavor!
• Shredded sharp cheddar cheese adds a cheesy and savory component to the mix.
• Sour cream, butter, eggs, and sugar bring it all together!

How to Make it

Grease an 8×8 baking dish with butter and set it aside. Preheat the oven to 350℉.

Crack the eggs into a large mixing bowl and whisk them until smooth.

Whisking the eggs first ensures you don’t have any eggy bits in the baked casserole and keeps you from overmixing once you add the cornmeal mix.

Then, add the sour cream, melted butter, drained corn kernels, creamed corn, green chiles, and sugar.

Stir until everything is mixed together. Then, stir in the shredded cheddar.

Now, add the Jiffy corn muffin mix and stir until it’s mixed in. Don’t overmix!

Spread the batter into the prepared 8×8 baking dish and bake at 350℉ for 1 hour.

When it’s done, the top should be golden and the center should be set. If you do a knife test, it may not come out perfectly clean, but it shouldn’t be doughy.

How to Store and Reheat

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 seconds at a time until warm.

Feed a Crowd

You can double the recipe and use a 9×13 pan. The recipe card includes a 2x button to double the ingredients.

Serving Tips

Cornbread casserole is a perfect side dish for major holidays, family gatherings, potlucks, when company’s a-comin’, and on cold fall or winter nights when you crave comfort food.

Complete the meal

• Prepare a big holiday meal with pineapple glazed ham and all the fixin’s. Add in broccoli salad or Brussels sprouts salad, mashed potatoes, and glazed carrots. Yum!
• You can serve this with any southern meal spread. It’s sure to please.
• Try serving it with a bowl of chili or stew in place of traditional cornbread. It’s awesome with a bowl of Pumpkin Chili!
• It’s also a great BBQ side dish!

Beverage Pairing

It’s never a bad idea to serve cornbread casserole with a glass of sweet tea or lemonade. If you’re making it in the fall, try it with an apple butter bourbon cocktail.