Savory Southern Cornbread Casserole Cheesy Corn Casserole

Recipe Introduction

Quick Hook

Cornbread casserole grabbed my heart the first time. I tasted it at a church potluck. The texture felt like corn pudding.

It was creamy yet golden on top. This Savory Southern Cornbread Casserole mixes buttery, mildly sweet flavors. Honestly, the optional sharp cheddar turns it into a dreamy cheesy corn casserole.

Brief Overview

This dish comes from deep Southern roots. Corn has been cultivated in the Americas for about 7,000 years. It shows up as a classic holiday side dish cornbread.

Difficulty is easy. Prep takes about 15 minutes . Bake time is 40 50 minutes . Rest for 10 minutes .

Total time is 65 75 minutes . Yields 8 servings in a 9x13-inch dish. Serve warm with roast meats or greens.

Main Benefits

Top health win is simple. Corn delivers fiber and satisfying carbs. Using buttermilk or sour cream adds protein and tang.

This buttermilk corn casserole feels lush and comforting. It shines at potlucks. People love a good potluck corn casserole. It’s forgiving and feeds a crowd.

What makes it special is texture. Whole kernels give pop. Creamed corn adds custardy moisture. That combo defines a true creamed corn casserole.

It’s halfway between bread and pudding. Add chiles or jalapeños for heat. Try a jalapeño cheddar cornbread casserole for a kick.

Or go mild with a canned corn casserole version.

Small personal confession. My grandma always left out sugar. I thought she was a wizard. Her version balanced sweet and savory perfectly.

I learned one trick. Do not overmix the batter. Overmixing ruins the tender crumb.

Quick stat for you. A warm side like this keeps people lingering. Guests talk, refill plates, and take seconds. If you want ease, this doubles as an easy cornbread casserole recipe.

It also adapts into a corn pudding recipe. Ready to see the ingredients? Next, we move into the ingredient list and the simple steps.

Main Ingredients

Quick stat to grab you: comfort food sales spike 30% at holidays. I tell you that because this cornbread casserole hits those same cozy notes.

Dry mix:

• 1 cup (150 g) yellow cornmeal. Use stone ground if possible.
• 1 cup (125 g) all-purpose flour. Freshly sifted is better.
• 1 tbsp (12 15 g) baking powder.
• 2 tbsp (25 g) granulated sugar. Optional.
• 1/2 tsp (3 g) fine sea salt.

Wet mix:

• 2 large eggs.
• 1 cup (240 ml) buttermilk. Use real buttermilk for tang.
• 1/2 cup (120 g) sour cream or Greek yogurt.
• 1/4 cup (56 g) unsalted butter, melted and cooled.
• 1 tsp (5 ml) vanilla, optional for balance.

Corn & add-ins:

• 1 (15 oz) can whole kernel corn, drained.
• 1 (14.75 oz) can creamed corn, do NOT drain.
• 1 cup (100 g) shredded sharp cheddar, optional.
• 2 tbsp chopped chives or green onion.
• 1/2 cup roasted red pepper or mild green chiles.

Pan:

• 1 tbsp (14 g) unsalted butter for greasing.

I learned to trust the drained canned corn. It keeps texture light. Oh my gosh, the creamed corn is the secret custard.

Seasoning Notes

Essential combo: salt, a pinch of black pepper, and 1 tsp smoked paprika. This lifts sweetness nicely.

Flavor enhancers: a splash of hot sauce, a teaspoon of honey, or 1 tbsp lemon juice. Aromatics like chives or green onions add freshness.

Quick swaps: sour cream → Greek yogurt, buttermilk → milk plus 1 tbsp vinegar. For a spicy twist, add jalapeños for a jalapeño cheddar cornbread casserole.

If you want a cheesy corn casserole, add an extra 1 cup cheese. For a buttermilk corn casserole, use full buttermilk. For a canned corn casserole, stick with low-sodium cans.

Equipment Needed

Essential tools only: 9x13-inch baking dish, large mixing bowl, whisk, rubber spatula, measuring cups, can opener.

Household alternatives: oven safe skillet instead of a dish. A fork stands in for a whisk in a pinch.

Preheat to 350° F ( 175° C) . Bake 40– 50 minutes . Rest 10 15 minutes before slicing.

This easy cornbread casserole is perfect for a holiday side dish cornbread or potluck corn casserole. Honestly, I always get asked for the recipe. Give it a go. You’ll bring home applause.

Cooking Method

I promise this simple southern cornbread casserole feels like a hug. Fun fact: my first batch stole the show at a church potluck.

I still get asked for the recipe. This section walks you through the cornbread casserole method step-by-step. Prep time 15 minutes .

Total bake time 40 50 minutes at 350° F ( 175° C) .

Prep Steps

Get your mise en place. Measure cornmeal, flour, and cans first. Drain the whole kernel corn. Do not drain the creamed corn.

Organize bowls: dry mix, wet mix, and a bowl for folding. Saves time and pan drama.
Safety note: use oven mitts and set a cooling rack nearby.

Hot dish will burn. Broil only if you watch it.

step-by-step Process

1. Preheat oven to 350° F ( 175° C) and grease a 9x13 dish.
2. Whisk cornmeal, flour, baking powder, sugar, and salt.
3. Whisk eggs, buttermilk, sour cream, butter, and vanilla.
4. Pour wet into dry and stir gently. Batter stays thick. Don’t overmix.
5. Fold in drained whole kernels and undrained creamed corn. Add cheese if making a cheesy corn casserole .
6. Transfer to dish, top with reserved cheese, and bake 40– 50 minutes .
7. Rest 10– 15 minutes before slicing so it firms up.

Visual cues: the top should be golden brown. Edges pull slightly from the pan. A toothpick comes out with moist crumbs.

If you want a crisp top, broil 1 2 minutes watch closely.

Pro Tips

Use an oven thermometer to hit 350° F ( 175° C) accurately. Mix just until combined. That avoids dense texture.

Fold cheese in last for gooey pockets.
Common mistakes: draining creamed corn and overmixing. Both ruin the custardy vibe.

make-ahead: bake, cool, then reheat at 350° F ( 175° C) for 15 20 minutes. Great for holiday side dish cornbread or potluck corn casserole.

Honestly, this buttermilk corn casserole base is forgiving. Try the jalapeño cheddar cornbread casserole twist once. You’ll be hooked.

Recipe Notes

“Comfort food is love on a plate.” I heard that once, and it fits this cornbread casserole. I bring this to every potluck.

People ask for seconds. It’s one of those southern cornbread casserole favorites that feels like home.

Serving Suggestions

Plate it warm in wedges. A scoop next to roast turkey looks festive. Try topping with a pat of butter or a sprinkle of chopped chives.

Pair with smoked ham or pulled pork. For drinks, go classic: sweet iced tea or a light lager. If you want cheesy decadence, try the cheesy corn casserole version with sharp cheddar on top.

For holidays, this is a solid holiday side dish cornbread .

Storage Tips

Cool completely before storing. Refrigerate in an airtight container up to 4 days. To freeze, cut into squares. Wrap tightly and freeze up to 2 months.

Reheat from frozen in a 350° F oven until warm. For refrigerated leftovers, microwave single servings for 60 90 seconds. If you want that crisp top again, broil for 1 2 minutes.

Variations

Swap for dietary needs: use a 1:1 gluten-free flour blend for a GF buttermilk corn casserole . For dairy-free, swap butter for avocado oil and use coconut yogurt instead of sour cream.

Seasonal swaps: use fresh grilled corn in summer. In fall, add roasted red peppers. Add diced jalapeños and cheddar to make a jalapeño cheddar cornbread casserole twist.

Nutrition Basics

Per serving this runs about 390 calories. It has moderate protein and higher fat. Corn offers fiber and B vitamins.

Sour cream and buttermilk add calcium. Using Greek yogurt boosts protein and lowers fat slightly. Skip the extra cheese to reduce calories.

Final tip: don’t overmix. Let the creamed corn do the heavy lifting. Bake at 350° F ( 175° C) for 40 50 minutes , then rest 10 15 minutes .

I once underbaked it and learned the hard way. Now I wait. Trust me, a firm center is worth the patience.

Conclusion This isn’t fussy. It’s forgiving, classic, and crowd pleasing. Make it your own. Whether you call it corn pudding recipe , creamed corn casserole , or an easy cornbread casserole recipe , it’ll steal the show.

Go share it.