This Cornbread Casserole combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that is soft on the inside and perfectly crisp on top. I love serving it at holiday gatherings, but it also makes the perfect base for a big spoonful of chili.
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Easy cornbread Casserole Recipe
This cornbread casserole is pure comfort food and truly the best of both worlds. It combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that is moist and soft inside and perfectly crispy on top. I like serving it for big gatherings, and as the cooler months roll in, this casserole becomes exactly what I crave. It comes together with simple, inexpensive pantry staples, which makes it a stress-free addition to my table.
I love that the flavor is rich and buttery with little bursts of sweet corn in every bite. YUM! The golden crust cracks slightly under my fork, which is the perfect contrast to the creamy interior. Best of all, it is endlessly customizable. To add a little spice, I’ll fold in a few jalapeños or green chiles, or for a touch more richness, I’ll mix in extra cheese. Sometimes, I’ll even sprinkle fresh herbs or bacon to add more savoriness. However I decide to prepare it, this casserole always delivers.
Recipe Success Tips
- Get a firmer casserole. This cornbread casserole comes out creamy and soft in the center with a lightly golden crust. For a firmer casserole, bake for an extra 5 minutes.
- Make-ahead tip. You can mix everything up to a day ahead, cover, and refrigerate. Add a couple of extra minutes to the baking time if it’s cold going into the oven.
- Add-ins. Stir in a diced jalapeño or a small can of green chiles for a mild kick. Crumbled bacon or diced ham also make great mix-ins.
- Add cheese. Try Monterey Jack or pepper jack for a spicier twist, or double up the cheese for extra gooeyness.
Cornbread Casserole
Cost $4.76 Recipe / $0.60 Serving
Ingredients
- ½ cup onion (finely chopped, $0.30)
- 3 Tbsp butter (melted and divided, $0.36)
- 2 large eggs ($0.45)
- 1 cup Greek yogurt (240g, $0.26)
- 15 oz. can whole kernel corn (1 can, drained, $0.76)
- 15 oz. can cream-style corn (1 can, $0.76)
- 1 cup cheddar cheese (shredded, (113g) $0.98)
- 8.5 oz. box Jiffy cornbread mix (1 box, $0.67)
- ½ tsp garlic powder ($0.06)
- ½ tsp smoked paprika ($0.08)
- ½ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.04)
Instructions
- Gather and prep all ingredients, grease a 9×9 baking dish and preheat the oven to 350°F (175°C).
- In a small skillet, sauté the chopped onion in ½ tbsp butter until soft and translucent, about 3-4 minutes. Let cool slightly.
- In a large bowl whisk together eggs, Greek yogurt, and remaining melted butter.
- Stir in whole corn, cream-style corn, sautéed onion, and cheese.
- Add the cornbread mix, garlic powder, smoked paprika, salt, and pepper. Stir until just combined making sure to not overmix.
- Pour mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center has set. For a firmer casserole, bake for an extra 5 minutes
- Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
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Equipment
- 9×9 Baking Dish
- Small Skillet
- Large Bowl
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make cornbread casserole step-by-step photos
Gather your ingredients: Gather all your ingredients. Grease a 9×9 baking dish and preheat the oven to 350°F (175°C).
Cook the onion: In a small skillet, sauté ½ cup chopped onion in ½ Tbsp butter until the onion turns soft and translucent. This usually takes me about 3-4 minutes. Let the onion cool slightly.
Combine wet ingredients: In a large bowl, whisk 2 eggs, 1 cup of Greek yogurt, and the remaining melted butter.
Add corn, onion, and cheese: Stir in 1 can of whole corn, 1 can of cream-style corn, the sautéed onion, and 1 cup of cheese.
Mix in cornbread mix: Add the cornbread mix, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Combine well, but be careful not to overmix.
Transfer and bake: Pour the mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center has set.
Cool and serve: Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
How to store leftovers
Let the casserole cool completely, then cover tightly with foil or plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for 3–4 days.
You can freeze individual portions or the entire casserole. Wrap well in plastic wrap and then foil, or use a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm leftovers in a 325°F oven for 10–15 minutes until heated through. Individual portions can also be reheated in the microwave for about 1 minute per serving.
What to Serve With Cornbread Casserole
I like serving this classic side dish alongside Texas chili, hearty barbecue ribs, or air fryer fried chicken. Though this casserole has also made an appearance at my Thanksgiving, Christmas, and Easter celebrations as a comforting, crowd-pleasing side. If there are any leftovers, I like to serve them for breakfast with poached eggs on top.
I followed the instructions as written and the casserole turned out delicious verging on decadent, the cheese and the yogurt add a lot of richness. I could definitely see taking something like this to potluck, I think it would be a crowd pleaser.
Jiffy Cornbread Mix is $17/box in Canada. Could you provide the cornmeal/flour/baking-powder/salt quantities so we can make this budget recipe up north? Thanks
Hi, Doug. This isn’t my recipe, but you can find it at Walmart sometimes. You can ask the bakery aisle managers at Food Basics, Metro, No Frills. (Not sure what part of Canada you live in.) Bob’s Red Mill Cornbread Mix would be an appropriate substitute (8.5oz) if you can’t find any. Hope this helps!
This recipe is tagged as vegetarian but that will only apply if the specifically-labeled vegetarian Jiffy mix is used. The regular Jiffy mix as pictured contains lard. If taking this dish to a potluck or other shared meal, please consider marking it as “contains lard (pork).” The dish looks delicious though; I’ll try it if I can pick up the vegetarian Jiffy mix!
Yes! I was just writing a similar comment & saw yours.
This is delicious and easy. I don’t, however, ever use canned creamed corn for reasons going back to my childhood on a farm when my father grew corn and peas for a well-known company. Instead, I put 1 c of either drained from a can or frozen corn in either my food processor or blender with 1/4 c cream and 2 T cornstarch, and whirl until processed. I than add with 3 c. of whole kernel corn, either frozen of canned, to this recipe. I’ve made it in the summer using fresh corn. This basic recipe is a delicious side dish, known in the midwest as scalloped corn or in the south as corn casserole.