Cornbread Casserole Recipe
Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.
How to Make the Best Cornbread Casserole
This cornbread casserole is the ultimate comfort food that combines the best of creamy corn casserole with the heartiness of homemade cornbread. Packed with sweet corn, sautéed peppers, and a blend of warm spices like cumin and smoked paprika, it’s a satisfying dish that works beautifully as a main course for vegetarian dinners or as a substantial side dish.
The magic of this recipe lies in the contrast of textures—a golden, slightly crispy top gives way to a moist, flavorful interior studded with tender corn kernels and melted cheese. The combination of sour cream and butter in the batter ensures it stays incredibly moist while the cornmeal provides that classic cornbread texture we all love.
Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for potlucks and holiday gatherings, this cornbread casserole delivers. It comes together in just 20 minutes of prep time, then the oven does the rest. Serve it warm with a dollop of sour cream and a sprinkle of fresh cilantro for the perfect finishing touch.
Cornbread Casserole
Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.
Ingredients
Corn Filling
Cornbread Batter
Instructions
Prepare the Filling
- In a large skillet, sauté onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, sauté with the onion.
- Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn and sauté 3-4 minutes.
- If using canned chilies, add along with spices and salt. Sauté 2 minutes, then turn heat off. Stir in fresh cilantro.
Make the Batter
- In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk together.
- In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
Assemble and Bake
- Preheat oven to 375°F (190°C).
- Add the sautéed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine. Add 3/4 cup grated cheese.
- Pour the batter into a 2-quart greased baking dish (8x9 or 11x7 inch) or a 10-inch cast iron skillet. Top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
- Bake uncovered for 25-35 minutes, or until puffed and golden.
- Garnish with cilantro and/or scallions. Serve warm.
Notes
- You can use frozen or fresh corn for this recipe. If using fresh corn, cut kernels from about 4-5 ears of corn.
- For extra heat, substitute the canned green chilies with 1/2 cup diced poblano pepper or one chopped jalapeño, sautéed with the onion.
- This casserole can be assembled ahead of time and refrigerated. Add 5-10 minutes to the baking time if baking from cold.
