Turn a simple box of cornbread mix into an irresistible, easy side with this Cheesy Cornbread Casserole. Just seven ingredients and under ten minutes of prep create a comforting dish that disappears fast—perfect for weeknights or holiday tables.
Cornbread is a favorite side for cozy meals and pairs beautifully with chilis, roasts, and roasted vegetables. When you want something extra comforting, this cheesy cornbread casserole delivers: creamy, cheesy, and spoonable with a golden top.
This casserole is versatile—swap the cornbread mix for a gluten-free version if needed, try different cheeses for new flavors, or add mix-ins like jalapeño or bacon to customize the dish.
Why We Love This Cheesy Cornbread Casserole Recipe
Cheese elevates simple ingredients into something special. This casserole is rich, cozy, and pairs well with many mains. It’s a go-to for holidays and weeknights alike.
Highlights:
- Quick and simple to prep
- Rich, cheesy flavor
- Easy to adapt (gluten-free mix, different cheeses, add-ins)
- Great for Thanksgiving or an easy weeknight side
Pro tip: double the recipe if you’re feeding a crowd—this one disappears fast.
Ingredient Notes
See the recipe card below for exact measurements.
- Use freshly shredded cheese for the best melt and texture—pre-shredded cheese often contains additives that affect melting.
- Any standard cornbread mix works—use roughly an 8.5 oz box (Jiffy cornbread mix is a common choice). Gluten-free cornbread mixes also work well.
- Full-fat dairy yields the creamiest result, though reduced-fat sour cream and slightly less butter can be used to lighten the dish.
Ways To Vary This Recipe
- Change the cheese: try pepper jack with chili powder or cumin for a spicier version, or use a smoked cheddar for depth.
- Jalapeño: diced jalapeño or canned green chiles add heat and brightness.
- Bacon: cooked, chopped bacon and sliced green onions make a savory, smoky addition.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F. Whisk together the melted butter and egg, then stir in the sour cream.
Step 2: Add the creamed corn, drained corn kernels, and cornbread mix. Stir until just combined.
Step 3: Fold 1 cup of the freshly shredded cheese into the batter—be gentle to avoid overmixing.
Step 4: Grease an 8×8-inch baking pan and spread the mixture evenly into the pan.
Step 5: Sprinkle the remaining cheese evenly over the top—add more if you like an extra cheesy crust.
Step 6: Bake for 45–50 minutes, until the edges are golden and a toothpick comes out mostly clean (a few moist crumbs are fine). Let cool about 10 minutes, then top with chopped chives and a dollop of sour cream before serving.
Recipe Tips
- To lighten the recipe: use 1/2 cup sour cream and about 1/3 cup butter. Reduced-fat sour cream works, but avoid fat-free products for best texture.
- For a firmer cornbread: bake a little longer until fully set if you prefer a sliceable, bread-like texture instead of a spoonable casserole.
What to serve with this Cheesy Corn Casserole
This casserole pairs well with many mains: roasted or slow-cooked turkey, short ribs, baked chicken, pork chops, and hearty chilis. It also complements a holiday spread alongside mashed potatoes, green beans, and stuffing.
Other Comforting Side Dishes
Side Dishes
Cheddar Gruyère Mac and Cheese
Thanksgiving Recipes
Gruyère Scalloped Potatoes
Fall Recipes
Simple Apple Sage Stuffing
Thanksgiving Recipes
Cheesy Bacon Green Bean Casserole
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Cheesy Cornbread Casserole
Ingredients
- 1 box Jiffy cornbread mix (approx. 8.5 oz)
- 1 can cream-style corn (about 14.75 oz)
- 1 can corn kernels, drained (about 15.25 oz)
- 1 large egg
- 1/2 cup butter, melted
- 2/3 cup sour cream
- 1 1/2 cups freshly shredded cheddar cheese, divided
- Chopped chives, optional for garnish
Instructions
- Preheat oven to 350°F.
- Whisk together melted butter and egg. Add sour cream and whisk until smooth.
- Stir in the cream-style corn, drained corn kernels, and cornbread mix until just combined.
- Fold 1 cup of the shredded cheese into the batter. Grease an 8×8-inch baking pan and spread the mixture evenly.
- Sprinkle the remaining 1/2 cup cheese over the top.
- Bake 45–50 minutes, until edges are golden and a toothpick comes out mostly clean. Cool 10 minutes, then top with chopped chives and a dollop of sour cream before serving.
Notes
Storage: Store in an airtight container in the refrigerator for 4–5 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 3 months.
Lighten it up: Use 1/2 cup sour cream and about 1/3 cup butter for a lighter version. Reduced-fat sour cream is fine; avoid fat-free dairy for best texture.
Texture preference: Bake longer for a more set, sliceable cornbread texture. For a spoonable casserole, stick to the recommended baking time.
Nutrition
Calories: 374 kcal, Carbohydrates: 33 g, Protein: 9 g, Fat: 24 g, Saturated Fat: 13 g, Sodium: 623 mg. (Nutrition info is an estimate.)
Nutrition information is automatically calculated and should be used as an approximation.