Get Ready for the Ultimate Cornbread Casserole Recipe

Okay, flavor adventurers, buckle up because I’m about to drop a flavor bomb on you! I’ve been on a mission to create the ULTIMATE Cornbread Casserole, and let me tell you, the results are IN. This isn’t your grandma’s bland side dish; this is a Cornbread Casserole that’s so good, it’ll steal the show.

I knew I had to nail this recipe when my neighbor, Mrs. Rodriguez, nearly fainted after her first bite. Her exact words? “Quinn, this Cornbread Casserole is a symphony in my mouth!” That’s when I knew this Cornbread Casserole recipe was ready for world domination!

As Cuba Queen, my culinary philosophy is all about packing every dish with bold, unforgettable flavors. This Cornbread Casserole recipe is no exception. Get ready for a flavor explosion that will make your taste buds sing! I’m bursting to share this Cornbread Casserole with you, so let’s get cooking!

INGREDIENTS You Need for This:

Here’s the ingredient list for this mouthwatering Cornbread Casserole! It’s SHORT but mighty, because big flavor doesn’t need a million ingredients. This Cornbread Casserole is all about simplicity and deliciousness!

1 box (15 oz) Jiffy Corn Muffin Mix: This is the base of our easy cornbread casserole!
1 can (14.75 oz) Creamed Corn: The secret to a moist and flavorful Cornbread Casserole!
1 can (14.75 oz) Whole Kernel Corn, drained: Adds texture and sweetness to this Cornbread Casserole recipe.
1 cup Sour Cream: For tang and richness in your savory cornbread casserole.
1/2 cup (1 stick) Melted Butter: Because everything is better with butter.
2 large Eggs: To bind everything together in this amazing Cornbread Casserole.
1 cup Shredded Cheddar Cheese: Because cheese makes everything better in a Cornbread Casserole with cheese!
1/4 cup Chopped Green Onions (optional): For a fresh, zesty kick.
Salt and Pepper to taste: Seasoning is KEY!

The secret to an epic Cornbread Casserole is using REAL butter! Don’t skimp on this ingredient – it makes a HUGE difference. You’ll find the best quality butter for this Cornbread Casserole at your local farmer’s market. Splurge on the cheese for this one Cornbread Casserole ingredient. Trust me, it will elevate the flavors!

For a flavor boost, add a pinch of cayenne pepper to the batter for a little kick. For budget-friendly alternatives, use store-brand corn and sour cream. They still deliver fantastic results in this Cornbread Casserole! Store any leftover ingredients in airtight containers in the fridge for later use.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business! Follow these steps closely, and you’ll have a Cornbread Casserole that will knock your socks off. Don’t stress – your Cornbread Casserole is going to be incredible!

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pro tip for Cornbread Casserole perfection: Use butter to grease the dish – it adds extra flavor!
In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix until just combined. Be careful not to overmix! Here’s where most people mess up their Cornbread Casserole – but not you! Overmixing will result in a tough casserole.
Stir in the shredded cheddar cheese and green onions (if using). Season with salt and pepper to taste. Taste the batter and adjust seasonings as needed. In my kitchen, this Cornbread Casserole takes exactly 5 minutes to prepare!
Pour the mixture into the prepared baking dish. Spread evenly. Your Cornbread Casserole should look creamy and cheesy at this stage!
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean. The timing depends on your oven, so keep an eye on it! This is where your Cornbread Casserole transforms into pure magic! It is better than any Cornbread Casserole Recipe.
Let the Cornbread Casserole cool for 10 minutes before serving. This allows it to set and makes it easier to slice. While your Cornbread Casserole is working its magic, grab your camera – this is Instagram gold!
Cut into squares and serve warm. Enjoy your amazing, homemade Cornbread Casserole. The final dish should smell buttery, corny, and cheesy!

If your Cornbread Casserole is browning too quickly, cover it loosely with foil. If it’s not browning enough, increase the oven temperature by 25 degrees for the last few minutes. Sensory cues: your Cornbread Casserole should smell amazing, look golden brown, and feel firm to the touch! For efficiency hacks, prep all the ingredients before you start mixing.

PRESENTATION:

Presentation is KEY to making this Cornbread Casserole truly unforgettable! This is how you turn a simple dish into a showstopper. People absolutely lose their minds when I serve this Cornbread Casserole at potlucks!

Serve this Cornbread Casserole warm, straight from the oven. Garnish with a sprinkle of fresh green onions or a dollop of sour cream. For bold pairing suggestions, serve it alongside BBQ ribs, chili, or pulled pork. This Cornbread Casserole absolutely slays at dinner parties!

This Cornbread Casserole is perfect for potlucks, holiday gatherings, or a cozy weeknight dinner. For Instagram-worthy plating techniques, use a rustic serving dish and garnish with fresh herbs. I once brought this cheesy Cornbread Casserole to a friend’s birthday party, and it was gone in minutes!

For creative leftover transformations, crumble it over a salad or use it as a base for stuffing. For seasonal Cornbread Casserole variations, add roasted vegetables in the fall or fresh berries in the summer. Check out this Jiffy Corn Casserole Recipe – On Sutton Place for more inspiration!

FAQs:

Got questions? I’ve got answers! These are some of the most common challenges flavor adventurers face when making this Cornbread Casserole. I’m here to help you conquer any cooking fears!

Can I make this Cornbread Casserole spicier? Absolutely! Add a pinch of cayenne pepper, some chopped jalapeños, or a dash of hot sauce to the batter. In my testing, I found that a teaspoon of chili powder adds a nice kick without being overwhelming.
What if I don’t have sour cream for my Cornbread Casserole? No problem! You can substitute plain yogurt or even mayonnaise. I’ve tried both, and they work great! Just make sure they are plain and unsweetened.
How do I know when my Cornbread Casserole is perfectly done? The toothpick test is your best friend! Insert a toothpick into the center, and if it comes out clean, it’s ready. It should also be golden brown and firm to the touch. I’ve learned that every oven is different, so trust your instincts!
Can I make this Cornbread Casserole ahead of time? Yes, you can! Prepare the casserole and store it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time. This is a lifesaver when you’re prepping for a big event!
Can I add other vegetables to this Cornbread Casserole? Of course! Cornbread Casserole with creamed corn is the best base, but roasted red peppers, zucchini, or squash would be delicious additions. Get creative and customize it to your liking! The community has given me some amazing feedback about using leftover grilled vegetables!
Can I make this a sweet cornbread casserole? Yes, you can! Reduce the salt, omit the green onions, and add 1/4 cup of sugar or honey to the batter. You could also add a sprinkle of cinnamon! Check out this Best Corn Casserole Recipe – with Jiffy Mix – Five Minute Prep for another take on this.
What kind of cheese works best in this Cornbread Casserole? Cheddar is classic, but Monterey Jack, Colby Jack, or even a little pepper jack would be fantastic. Use whatever cheese you love! I like to use a combination of cheeses for extra flavor.

With a little Quinn-style confidence, you can conquer any Cornbread Casserole cooking challenge. I believe in you, flavor adventurer!

CONCLUSION:

This Cornbread Casserole represents everything Cuba Queen stands for: bold flavors, simple ingredients, and recipes that bring people together. I wanted to make sure that this recipe could be made with easy to find ingredients, and be so easy to make that anyone could succeed the first time. I am so happy to share this with you!

Here are my Cornbread Casserole Power Tips:

Use REAL butter! It makes a huge difference in flavor and texture.
Don’t overmix the batter! Overmixing leads to a tough casserole.
Taste and adjust seasonings! Make sure it’s seasoned to your liking.

Here are some Cornbread Casserole variations I’ve created and loved:

Spicy Cornbread Casserole: Add jalapeños and cayenne pepper for a kick.
Cheesy Cornbread Casserole: Use a blend of cheddar, Monterey Jack, and pepper jack cheeses.
Vegetable Cornbread Casserole: Add roasted vegetables like zucchini, red peppers, and corn.

The cheesy Cornbread Casserole version always gets the biggest reactions! I have to admit I love making that one the most. This Cornbread Casserole reminds me of another flavor explosion, my Butternut Squash Casserole. For more flavor inspiration, you can also find another fantastic version of this recipe on Cornbread Casserole Recipe.

I’m confident that this Cornbread Casserole will become your signature dish! So get in the kitchen and start creating some delicious memories. If this recipe rocks your world, you NEED to try my Cheesy Crack Chicken Casserole and my Slow Cooker Taco Casserole.

Don’t forget to share your Cornbread Casserole results with me! I can’t wait to see your creations. Let’s spread the Cornbread Casserole love!

Cornbread Casserole

Print Recipe

This Cornbread Casserole is a comforting and savory side dish, perfect for holidays or any weeknight meal. It’s creamy, cheesy, and has a slight sweetness that everyone will love.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 12 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 box (8.5 ounces) corn muffin mix
1 can (14.75 ounces) creamed corn
1 can (15 ounces) whole kernel corn, drained
1 cup sour cream
1/2 cup (1 stick) butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1/4 teaspoon black pepper

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large bowl, combine corn muffin mix, creamed corn, drained corn, sour cream, melted butter, and eggs. Mix well.
Stir in cheddar cheese and black pepper.
Pour mixture into the prepared baking dish.
Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Notes

For a spicier kick, add 1/4 cup of chopped jalapeños to the batter. Serve warm with a dollop of sour cream or a drizzle of honey.