Turn a simple box of cornbread mix into an irresistible, easy side with this Cheesy Cornbread Casserole. With just seven ingredients and under ten minutes of prep, it’s a crowd-pleasing dish that disappears fast. Great for weeknights and an essential addition to holiday menus.
Cornbread is a favorite comfort-side for many of our meals. It pairs beautifully with cozy chilis and hearty stews, but when we want something extra comforting and cheesy, this casserole is our go-to. If you enjoy sweet and savory variations, consider trying other cornbread casseroles as well.
This cheesy cornbread casserole is creamy, cheesy, and versatile. It’s easy to adapt—swap cheeses, use a gluten-free cornbread mix, or add mix-ins like jalapeños or bacon to suit your family’s tastes.
Why We Love This Cheesy Cornbread Casserole Recipe
Cheese elevates this dish into something everyone reaches for. It’s a great vegetarian-friendly side that complements many main courses and is especially welcome on holiday tables.
Highlights:
- Fast and simple to prepare
- Rich, cheesy flavor
- Easy to customize—use different cheeses or a gluten-free mix
- Perfect for Thanksgiving or as a comforting weeknight side
This recipe is especially good for fans of creamy, cheese-forward sides. Pro tip: double the batch when feeding a crowd.
Ingredient Notes
See the recipe card below for exact amounts.
- Freshly shredded cheese melts best—pre-shredded cheese often includes anti-caking agents that affect texture.
- Use one standard box (about 8.5 oz) of cornbread mix. Jiffy corn muffin mix works well and a gluten-free mix is fine here, too.
- For best flavor and texture, choose full-fat dairy ingredients.
Ways To Vary This Recipe
- Change the cheese: Try shredded pepper jack with a pinch of chili powder or cumin for a spicier version, or swap in another favorite shredded cheese.
- Jalapeño: Add diced jalapeño (or green chiles) to the batter for heat.
- Bacon: Stir in cooked, chopped bacon and sliced green onions for a smoky twist.
Step-by-Step Instructions
Step 1: Preheat oven to 350°F. Whisk together the melted butter and egg, then add the sour cream.
Step 2: Whisk until smooth.
Step 3: Stir in the creamed corn, drained corn kernels, and cornbread mix until combined.
Step 4: Fold 1 cup of the shredded cheese into the mixture.
Step 5: Gently fold the cheese in—don’t overmix.
Step 6: Grease an 8×8-inch baking pan and pour the batter in evenly.
Step 7: Sprinkle the remaining 1/2 cup of cheese over the top—add more if you like.
Step 8: Bake 45–50 minutes until edges are golden and a toothpick comes out mostly clean. Let cool about 10 minutes, then top with chopped chives and a dollop of sour cream before serving.
Recipe Tips
- Lighter version: Use 1/2 cup sour cream and about 1/3 cup butter for a slightly lighter casserole. Reduced-fat sour cream works if you prefer, but avoid fat-free dairy for best texture.
- For a firmer texture: Bake a bit longer if you prefer a sturdier, sliceable cornbread texture. Shorter baking yields a creamier, spoonable casserole.
What to Serve with This Cheesy Corn Casserole
This casserole pairs well with many dishes. For holiday meals, serve it alongside roast turkey and classic sides. For weeknights, it complements roasted or braised proteins, such as chicken, pork chops, or shredded beef.
Other Comforting Side Dishes
Side Dishes
Cheddar Gruyère Mac and Cheese
Thanksgiving Recipes
Gruyere 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, 8.5 oz.
- 1 can cream-style corn (approx. 14.75 oz)
- 1 can corn kernels, drained (approx. 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 the sour cream and whisk until smooth. Stir in the creamed corn, drained corn kernels, and cornbread mix until combined.
- Fold 1 cup of the shredded cheese into the batter. Grease an 8×8-inch pan and pour the mixture in evenly. Sprinkle the remaining cheese on top.
- Bake 45–50 minutes until the edges are golden and a toothpick comes out mostly clean. Cool about 10 minutes, then garnish with chopped chives and a dollop of sour cream before serving.
Notes
Lighter option: Use 1/2 cup sour cream and about 1/3 cup butter for a lighter version. Reduced-fat sour cream works, but avoid fat-free dairy for best texture.
For a firmer texture: Bake a bit longer for a sliceable, cornbread-like result; bake less for a creamier, spoonable casserole.
Nutrition
Nutrition information is an approximation.
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