Cheesy Cornbread Casserole: The Melt-in-Your-Mouth Crowd-Pleaser

You want the dish that disappears first at the potluck? This is it. Cheesy Cornbread Casserole is that buttery, golden, scoopable comfort food that makes people think you catered—except it’s embarrassingly easy.

It’s crunchy on top, creamy in the middle, and loaded with cheese that strings like a pizza commercial. Make it once and watch your “bring-a-dish” reputation skyrocket. Warning: leftovers vanish under mysterious circumstances.

What Makes This Special

This isn’t plain cornbread.

It’s a hybrid between fluffy cornbread and a creamy corn pudding, with pockets of melty cheddar throughout. The texture hits every note: crisp edges, custardy middle, and a cheesy pull that feels ridiculously indulgent. Bonus: it’s a no-stress, one-bowl recipe that plays nice with weeknights, holidays, game days—you name it.

Servings, Prep Time, Cooking Time, Calories

• Servings: 8–10
• Prep Time: 10 minutes
• Cook Time: 40–50 minutes
• Calories: ~320 per serving (based on 10 servings)

All You’ll Need

• 1 (8.5 oz) box cornbread mix (e.g., Jiffy or your favorite brand)
• 1 cup sour cream
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 (15 oz) can whole-kernel corn, drained
• 1 (14.75 oz) can creamed corn
• 1 1/2 cups shredded sharp cheddar (divided)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 2 tablespoons chopped chives or scallions for garnish

Step-by-Step Instructions

1. Preheat the oven: Set to 350°F (175°C).

   Grease a 9×13-inch baking dish or a 10-inch cast-iron skillet.

2. Mix the wet ingredients: In a large bowl, whisk eggs, sour cream, and melted butter until smooth.
3. Add the corn: Stir in the drained whole-kernel corn and the creamed corn.
4. Fold in the dry: Sprinkle in the cornbread mix, salt, pepper, and optional spices. Stir just until combined—no over-mixing. Lumps are fine.
5. Cheese time: Fold in 1 cup of the cheddar.

   Pour batter into the prepared dish and smooth the top.

6. Top it off: Sprinkle the remaining 1/2 cup cheddar evenly over the surface.
7. Bake: 40–50 minutes, until the center is set and the edges are deep golden-brown. A toothpick should come out with moist crumbs, not wet batter.
8. Rest and serve: Let cool 10 minutes so it sets up. Garnish with chives or scallions, then scoop and serve.

Make-Ahead & Storage Guide

• Make ahead (unbaked): Assemble up to 24 hours in advance, cover tightly, and refrigerate.

  Bake cold from the fridge at 350°F, adding 5–10 extra minutes.

• Make ahead (baked): Bake fully, cool, cover, and refrigerate up to 3 days. Reheat covered at 325°F for 15–20 minutes.
• Freezing: Bake, cool completely, wrap well, and freeze up to 2 months. Thaw overnight in the fridge; reheat covered at 325°F.
• Leftovers: Store in an airtight container in the fridge 3–4 days.

  Microwave individual portions 45–60 seconds or warm in a 325°F oven for best texture.

Benefits of This Recipe

• Budget-friendly: Pantry staples and canned corn keep costs low without sacrificing the wow factor.
• Fail-proof: One bowl, minimal steps, forgiving batter. Hard to mess up—even if you’re “measuring with your heart.”
• Flexible: Works as a side for BBQ, chili, holiday roasts, or as a main with a salad. Versatility for the win, IMO.
• Comfort food payoff: It hits salty, sweet, creamy, and crunchy notes—aka the flavor matrix your brain craves.

Nutrition Stats

Per serving (10 servings): Calories ~320; Protein ~8g; Carbs ~32g; Fat ~18g; Saturated Fat ~10g; Fiber ~2g; Sugar ~7g; Sodium ~520mg.

These are estimates and will vary by brand.

Want to lighten it up? Use reduced-fat sour cream, reduce cheddar to 1 cup, and swap half the butter for Greek yogurt. You’ll save calories and saturated fat while keeping most of the creaminess.

Easy-to-Miss Errors

• Overmixing the batter: Leads to tough, dense casserole.

  Stir just until no dry streaks remain.

• Skipping the drain: Forgetting to drain the whole-kernel corn can make it watery and undercooked in the center.
• Impatient slicing: Cutting immediately out of the oven can turn it into a gooey avalanche. Rest 10 minutes.
• Too much cheese on top: A mountain of cheese can insulate the center, delaying doneness. Stick to the listed amounts.
• Oven variability: If the top browns too fast, tent with foil.

  If the middle jiggles like Jell-O, keep baking.

Optional Substitutions

• Dairy swaps: Greek yogurt for sour cream; salted butter for unsalted (reduce added salt slightly).
• Cheese options: Pepper Jack for heat, Colby for mild melt, or a cheddar–mozzarella mix for extra pull.
• Cornbread mix alternatives: Use 1 cup self-rising cornmeal mix if you can’t find boxed mix; add 1–2 tablespoons sugar if you like it slightly sweet.
• Add-ins: 1 small diced jalapeño, 1/2 cup cooked bacon crumbles, or 1/2 cup sautéed onions/peppers for extra flavor.
• Gluten-free: Use a gluten-free cornbread mix. Ensure creamed corn and spices are certified GF.
• Egg-free: Try 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Texture will be slightly denser but still tasty.

FAQ

Can I make this in a cast-iron skillet?

Yes.

A 10-inch cast-iron skillet works great and adds crisp edges. Preheat the skillet with a bit of butter or oil in the oven, then pour in the batter for extra sizzle.

How do I know when it’s done?

The edges will be deeply golden and the center set with a slight jiggle. A toothpick should come out with moist crumbs, not batter.

If in doubt, bake 5 more minutes.

Can I reduce the sweetness?

Choose an unsweetened cornbread mix or add a pinch of salt and smoked paprika to balance the natural sweetness of corn and creamed corn.

What if I only have frozen corn?

Use 1 1/2 cups frozen corn, thawed and well-drained. Pat dry with a towel to avoid watering down the batter. FYI, it adds a nice pop.

How can I make it spicy?

Stir in 1–2 diced jalapeños, a dash of cayenne, or use Pepper Jack cheese.

A drizzle of hot honey over the baked casserole is elite.

Is this good for meal prep?

Absolutely. It reheats well and pairs with chili, pulled pork, rotisserie chicken, or a big crunchy salad. Slice into squares for easy grab-and-go sides.

Can I double the recipe?

Yes, for a crowd.

Use two 9×13 pans or one deep lasagna pan. Add 10–15 minutes to the bake time and check doneness in the center.

Bringing It All Together

Cheesy Cornbread Casserole is the comfort side that acts like a main character. It’s simple to assemble, friendly to swaps, and wildly consistent—aka the MVP of your table.

Serve it with chili, BBQ, holiday ham, or a skillet of garlicky greens and watch the compliments roll in. Keep the recipe handy—someone will ask for it before the pan is even empty.