Cheesy Cornbread Casserole That Breaks the Internet

You know that dish everyone “just tries a bite of” and then suddenly their plate is suspiciously empty? This is that dish.

Cheesy Cornbread Casserole is comfort food with swagger: creamy, golden, and unapologetically loaded with cheese. It’s weeknight-easy, potluck-famous, and downright dangerous around hungry people.

Bake it once and watch your reputation skyrocket—no marketing budget required.

What Makes This Recipe Awesome

Double texture hit: Fluffy cornbread on top, creamy corn casserole beneath—soft yet structured.
Cheese pull goals: A mix of sharp cheddar and mozzarella gives you flavor plus stretch.
One-bowl wonder: Minimal dishes, maximum payoff.
Ultra forgiving: Swaps and add-ins welcome—jalapeños, bacon, green chiles, you name it.
Plays with everything: BBQ, chili, roasted chicken, or honestly…just a fork.

Servings, Prep Time, Cooking Time, Calories

Servings: 8 generous squares
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Calories: ~340 per serving (estimate)

Ingredients Breakdown

1 box (8.5–9 oz) cornbread mix (like Jiffy or your favorite brand)
1 can (15 oz) whole kernel corn, drained
1 can (14–15 oz) cream-style corn
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 cups shredded sharp cheddar
1/2 cup shredded mozzarella (for extra melt)
1/2 teaspoon kosher salt (reduce if your mix is salty)
1/4 teaspoon black pepper
Optional kick: 1 jalapeño, seeded and minced; or 1 small can diced green chiles, drained
Optional mix-ins: 4 slices bacon, cooked and crumbled; 2 tablespoons chopped chives

The Method – Instructions

Preheat like you mean it: Set the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar.
Melt butter, chill (briefly): Microwave butter until melted, then let it cool a couple of minutes so it doesn’t scramble your eggs.
Whisk the wet squad: In a large bowl, whisk eggs, sour cream, and melted butter until smooth and glossy.
Add the corn duo: Stir in the cream-style corn and the drained whole kernel corn.
This is your creamy base.
Mix in the dry: Sprinkle cornbread mix, salt, and pepper over the top. Fold gently until just combined—no overmixing, we’re baking a casserole, not training gluten.
Cheese party: Fold in 1 cup cheddar and all the mozzarella.
Save the remaining 1/2 cup cheddar for the top. Add jalapeños, chiles, or bacon if using.
Pour and smooth: Spread the batter evenly in the prepared dish.
Sprinkle the reserved cheddar over the surface for A+ browning.
Bake to golden glory: Bake 40–45 minutes until the edges are deep golden, the center is set, and a toothpick comes out with moist crumbs (not wet batter).
Rest and set: Let it stand 10 minutes. The structure firms up, and yes, waiting is pain—but worth it.
Slice and serve: Cut into squares.
Garnish with chives if you’re fancy. Devour.

Tips for Storing & Reheating

Fridge: Cool completely, then cover tightly.
Keeps 3–4 days.
Freezer: Wrap portions in plastic, then foil. Freeze up to 2 months.
Thaw overnight in the fridge.
Microwave reheat: 45–60 seconds per slice with a damp paper towel on top to keep it moist.
Oven reheat: 300°F for 10–12 minutes, covered with foil. Uncover last 2–3 minutes to re-crisp edges.

Why This Recipe Rocks

Balanced richness: Sour cream adds tang and moisture so it’s not dry like sad breakroom cornbread.
Smart cheese strategy: Cheddar for flavor, mozzarella for melt—teamwork makes the cheese work.
Beginner-friendly: One bowl, straightforward steps, forgiving bake time window.
Customizable: Sweet, spicy, smoky—choose your own adventure, IMO.

Nutrition Stats

Per serving (1/8 of pan), approximate: Calories: 340; Protein: 11g; Carbs: 34g; Fat: 18g; Saturated Fat: 9g; Fiber: 2g; Sodium: 520mg; Sugar: 6g.

These numbers will shift based on brand of cornbread mix, cheese, and optional add-ins. For lighter stats, swap Greek yogurt for sour cream and reduce cheese by 1/2 cup.

Mistakes That Ruin the Recipe

Overmixing: Stir just until combined.
Overmixing = tough, dense texture.
Skipping the drain: Don’t forget to drain the whole kernel corn or you’ll get soggy squares.
Hot butter + eggs: If the butter is too hot, it can curdle the eggs. Cool it a minute.
Undercooking the center: If it jiggles like Jell-O, give it more time.
Tent with foil if browning too quickly.
Using only mild cheese: Mild cheese disappears. Use at least half sharp cheddar for flavor that pops.

Switch It Up

Tex-Mex: Add a can of diced green chiles, 1 tsp cumin, and drizzle with salsa verde to serve.
BBQ Upgrade: Fold in 1 cup chopped smoked chicken or pulled pork; finish with a BBQ sauce swirl.
Breakfast Bake: Add cooked breakfast sausage, a pinch of paprika, and serve with fried eggs on top.
Slightly Sweet: Stir in 2 tablespoons honey and 1/2 cup corn kernels charred in a skillet for smoky-sweet vibes.
Veggie Boost: Fold in 1 cup sautéed bell peppers and onions; add cilantro for freshness.
Gluten-Free: Use a gluten-free cornbread mix and confirm all canned ingredients are GF.

FAQ

Can I make this ahead?

Yes.

Assemble, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if it goes into the oven cold.

What if I don’t have sour cream?

Use full-fat Greek yogurt for similar tang and moisture.

Even crème fraîche works if you’re feeling bougie.

How do I avoid a dry casserole?

Don’t overbake. Pull it when the center is set but still moist.

The cream-style corn and sour cream do the heavy lifting, so trust them.

Can I use fresh or frozen corn?

Absolutely. Use about 1 1/2 cups corn kernels in place of the canned whole kernel corn.

If frozen, thaw and pat dry first.

What pan size works best?

A 9×9-inch dish is ideal for thicker, plush squares. A 9×13-inch pan yields thinner pieces and bakes a bit faster—start checking at 30–35 minutes.

Is this spicy?

Not by default.

It’s mild and crowd-friendly. If you want heat, add jalapeños, cayenne, or pepper jack cheese—your kitchen, your rules.

In Conclusion

Cheesy Cornbread Casserole is the side that steals the spotlight, the “just one more bite” scenario in edible form.

It’s simple, flexible, and ridiculously comforting—like a warm hug with cheese strings. Keep these ingredients on standby and you’ve got a no-stress crowd-pleaser ready any night of the week.

FYI: once your friends taste it, you’re bringing it to every gathering forever. You’ve been warned.