Name: Creamy Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2/3 cup all-purpose flour; 1/2 cup yellow cornmeal; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen, thawed corn); 15 ounce can cream style corn; 1/2 cup sour cream; 1/4 cup butter, melted; 1/2 cup freshly shredded sharp cheddar cheese (or more to taste)

Jump to Recipe· 4.5 from 4 reviews

If you’re on the hunt for a comforting, melt-in-your-mouth side dish or a cozy main, let me introduce you to my absolute favorite Creamy Cornbread Casserole Recipe. This dish is one of those recipes that’s been a staple in my kitchen for years — it’s irresistibly creamy, cheesy, and just the right amount of sweet with a tender cornbread texture. You’ll want to dive right in and maybe make an extra batch because leftovers are incredible!

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Why This Recipe Works

Perfect Texture Blend: The combination of cornmeal and flour gives it a tender yet slightly crumbly texture that’s not dry or dense.
Creamy Goodness: Creamed corn and sour cream add moisture and richness, making the casserole delightfully creamy.
Cheesy Kick: Sharp cheddar cheese provides a savory depth that balances the subtle sweetness from the corn.
Simple & Foolproof: Minimal ingredients and easy steps make it an approachable dish you’ll nail every time.

Creamy Cornbread Casserole, easy cornbread casserole, cheesy cornbread bake, comfort side dish, savory corn casserole - A square white baking dish holds a golden casserole with a slightly crispy top layer dotted with whole yellow corn pieces and melted orange cheese. The casserole surface is sprinkled with small bits of green herbs, giving a fresh contrast to the warm colors. The sides of the dish show the casserole's thick, soft texture, with a light brown crust along the edges. The casserole is set on a white marbled surface, with some loose corn kernels scattered nearby, a small bowl of corn to the left, a striped cloth napkin below, and a spoon to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Cornbread Casserole Recipe plays its part in creating a luscious, comforting bake. Picking quality staples helps here, especially sharp cheddar and fresh or well-drained canned corn.

Creamy Cornbread Casserole, easy cornbread casserole, cheesy cornbread bake, comfort side dish, savory corn casserole - Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of yellow cornmeal, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl filled with bright yellow whole kernel corn, a small white ceramic bowl of creamy corn, a small white ceramic bowl holding smooth sour cream, a small white ceramic bowl with melted butter, a simple white ceramic plate with a small pile of freshly shredded sharp cheddar cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives structure to the casserole, balancing the cornmeal’s crumbly texture.
Yellow cornmeal: Classic cornbread base—adds flavor and that signature cornmeal texture.
Granulated sugar: Just a touch to enhance sweetness without overpowering.
Baking powder: Ensures your casserole rises lightly and isn’t dense or heavy.
Salt: Enhances all the flavors—don’t skip it!
Whole kernel corn: Use fresh or thawed frozen for the best texture and sweetness; canned works too but drain well.
Cream style corn: Adds moisture, creaminess, and that signature soft corn texture.
Sour cream: Brings tanginess and keeps the casserole moist and rich.
Butter: Melted butter adds richness and flavor, plus it helps keep things tender.
Sharp cheddar cheese: My favorite cheese for this recipe—adds sharpness and an irresistible gooey factor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love about this creamy cornbread casserole recipe is how easy it is to adapt. Over time, I’ve tried adding jalapeños or swapping out the cheddar for pepper jack to give it a bit of a spicy kick — trust me, it’s fantastic! Feel free to make it your own.

Variation: Adding chopped green chilies adds a nice mild heat, which my family loves on game day.
Dairy-free version: I’ve used vegan sour cream and dairy-free cheese with success for a friendly twist.
Extra cheesy: If you’re a cheese lover like me, sprinkle extra shredded cheddar on top before baking for a bubbly crust.
Sweet or savory: Reduce sugar slightly if you prefer a more savory dish, or add a bit more for a sweeter finish.

Step-by-Step: How I Make Creamy Cornbread Casserole Recipe

Step 1: Preheat & Prep Your Pan

First things first, preheat your oven to 350℉ and grease a 2-quart baking dish thoroughly. I like using a little butter spread with a pastry brush—it helps give that nice golden underside to the casserole once baked.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt in a small bowl. This step ensures even distribution of leavening agents and seasoning, so you don’t get any surprise salt pockets while baking.

Step 3: Combine the Moist Ingredients

Grab a large bowl and mix the drained whole kernel corn, cream style corn, sour cream, melted butter, and shredded cheddar cheese. Stir this well before adding the dry mix; it helps blend everything together seamlessly, so you get creamy bites in every spoonful.

Step 4: Bring It All Together

Now, fold the flour and cornmeal mixture into the wet ingredients just until combined. Don’t overmix here; a few small lumps are fine. Overworking the batter can lead to a tougher texture, and we want this casserole soft and tender.

Step 5: Bake to Perfection

Pour the batter into your prepared dish and smooth the top. Bake for about 50 minutes or until the casserole is golden brown on top and set in the center. I like to test it by gently poking the middle — it should spring back, not wiggle.

Step 6: Serve Warm & Enjoy

Let it cool for a few minutes, then serve warm. It’s comforting just as it is or alongside your favorite mains. Personally, I find it’s best right out of the oven but still great as leftovers too.

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Pro Tips for Making Creamy Cornbread Casserole Recipe

Drain the Corn Well: I always drain canned corn thoroughly to avoid a watery casserole—this keeps the texture perfect.
Don’t Overmix: Stir just enough to combine ingredients; overmixing tightens gluten and can make it less tender.
Cheese Quality Matters: I recommend freshly shredding your cheddar instead of pre-shredded for a creamier melt and better flavor.
Watch the Oven Time: Baking times may vary—check for a golden top and set center to avoid a soggy middle.

How to Serve Creamy Cornbread Casserole Recipe

Creamy Cornbread Casserole, easy cornbread casserole, cheesy cornbread bake, comfort side dish, savory corn casserole - A close-up of a white square baking dish filled with a golden baked corn casserole. The casserole has a thick base layer with a crumbly texture mixed with whole yellow corn kernels and small green herb bits scattered throughout. The top layer is slightly browned and crispy, showing a mix of melted cheese and corn. A silver spoon lifts a square piece from the dish, showing the fluffy and moist inside with visible corn and herbs. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually like to sprinkle some extra shredded cheddar or chopped fresh chives on top to add a pop of color and mild oniony flavor. Sometimes a dollop of sour cream right on the side can’t hurt either, especially for those who love a tangy contrast.

Side Dishes

This casserole pairs beautifully with hearty dishes like roasted chicken, barbecue ribs, or even a simple green salad for a lighter meal. For me, it makes Thanksgiving or holiday dinners feel complete and homey.

Creative Ways to Present

For special occasions, I’ve baked this casserole in individual ramekins — it’s adorable and perfect for portion control. You could also top it with crispy fried onions before serving for an added crunch that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap or foil and store them in the fridge. It keeps well for 3-4 days, and I often enjoy it cold as a quick snack or lunch—totally tasty either way!

Freezing

I’ve frozen this casserole a couple of times by scooping portions into airtight containers, then thawing overnight in the fridge. It reheats beautifully without losing its creamy texture, making it a real lifesaver when meal planning.

Reheating

I typically reheat leftovers in the microwave for convenience, or pop them in a 350℉ oven for 15-20 minutes if I want crispy edges again. Covering loosely with foil helps prevent drying out while warming.

FAQs

Can I use fresh corn instead of canned in this recipe?

Absolutely! Fresh corn is fantastic here. Just cut the kernels off the cob and use about 1 ½ cups. If you use frozen corn, be sure to thaw and drain well to avoid extra moisture in the casserole.
Is it possible to make this Creamy Cornbread Casserole Recipe vegan?

Yes, you can swap dairy ingredients for plant-based alternatives like vegan sour cream, nondairy butter, and vegan cheddar-style shreds. The texture will be slightly different but still delicious and creamy.
Can I double this recipe for a larger crowd?

Definitely! Just double the ingredients and bake in a 9×13-inch dish. You’ll want to increase baking time by around 10 minutes or until the center is set and the top is golden.
Why is my casserole watery in the middle?

This usually happens if the corn wasn’t drained well or if the casserole was underbaked. Make sure to drain canned corn thoroughly and bake until the middle is set and doesn’t jiggle.
Can I prepare the batter ahead of time?

Yes! You can prepare the batter up to 24 hours in advance, cover tightly, and refrigerate. Just give it a gentle stir before baking as directed. Alternatively, bake the casserole up to 2 days ahead and reheat when ready.

Final Thoughts

Honestly, this Creamy Cornbread Casserole Recipe has become one of my most requested dishes because it hits all the right notes — creamy, cheesy, slightly sweet, and perfectly textured. Whether you’re serving it at a holiday feast, a weeknight dinner, or a potluck, it’s sure to charm whoever takes a bite. I sincerely hope you give it a try and find yourself loving it as much as my family does. Happy baking!