Name: Creamy Cornbread Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup cornmeal (all-purpose or stone-ground); 1 cup all-purpose flour (sifted if lumpy); 1/4 cup sugar (granulated); 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup butter (softened to room temperature); 2 large eggs (room temperature); 1 cup milk (whole or 2%); 1 can creamed corn (14.75 ounces, do not drain); 1 cup sour cream (full-fat for best results); 8 ounces shredded cheddar cheese (divided (reserve a small amount for topping))

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Creamy, comforting, and impossibly easy — this Creamy Cornbread Casserole is the side dish that steals the show at weeknight dinners and holiday tables alike. Imagine a moist, slightly sweet cornbread base folded with sour cream and creamed corn, finished with melty cheddar for a rich, gooey bite in every forkful. Fun fact: casseroles like this one were originally invented for feeding hungry families with pantry staples — no fuss, lots of love. If you enjoy convenient casseroles, you might also like our 5-ingredient ground beef casserole for another fuss-free weeknight winner. This recipe shines because it’s simple to prep, forgiving for new cooks, and universally loved by kids and adults. Get your baking dish ready — this is comfort food done right.

What is Creamy Cornbread Casserole?

Ever wonder why some recipes have names that sound like they were dreamed up at a family potluck? Creamy Cornbread Casserole is named exactly for what it is: a cornbread whose batter gets a creamy twist. Who knew a little sour cream and creamed corn could make such magic? Is it cornbread? Is it casserole? Why not both? It’s the kind of dish that makes you smile and remember that “the way to a man’s heart is through his stomach.” Try it once and you’ll see why the name fits — and why everyone asks for seconds. Ready to give it a try? You’ll thank yourself.

Why You’ll Love This

Creamy, comforting texture: The combination of creamed corn and sour cream turns traditional cornbread into a tender, custard-like bake that melts in your mouth.
Budget-friendly and makes plenty: Pantry staples like cornmeal, canned creamed corn, and simple dairy keep costs low while stretching into several servings — perfect for family dinners or potlucks.
Flavor boosters and toppings: Sharp cheddar folded into the batter and sprinkled on top gives a savory contrast to the sweet corn, and optional add-ins like chopped jalapeños or crumbled bacon turn it into a crowd-pleaser.

If you loved the straightforward comfort of other casseroles on the blog, check out a similar take on creamy cornbread in this creamy cornbread casserole post to compare variations and tips. Now go ahead — bake a pan and watch it disappear.

How to Make:

Quick Overview

This recipe is simple, quick, and satisfying. You’ll mix dry ingredients, cream butter with eggs and dairy, fold in creamed corn and cheese, and bake until golden. The standout elements are the creamy interior and the melty cheese top. Prep time is about 15 minutes, and baking takes roughly 30–35 minutes for a total of about 45 minutes from start to finish.

Ingredients

1 cup cornmeal, all-purpose or stone-ground
1 cup all-purpose flour, sifted if lumpy
1/4 cup sugar, granulated
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened to room temperature
2 large eggs, room temperature
1 cup milk, whole or 2%
1 can creamed corn (14.75 ounces), do not drain
1 cup sour cream, full-fat for best results
8 ounces shredded cheddar cheese, divided (reserve a small amount for topping)

Directions

Preheat the oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large bowl, mix together cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, beat the softened butter until creamy.
Add eggs, milk, and sour cream to the butter, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the creamed corn.
Stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top.
Pour the batter into the prepared baking dish, spreading it evenly.
Sprinkle the reserved cheddar cheese over the top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Creamy Cornbread Casserole

After baking, let the casserole rest for 5–10 minutes before slicing — this helps it set and makes serving neater. Use a serrated knife for cleaner edges if you plan to plate individual portions.

What to Serve With

Roasted or grilled chicken for a hearty home-style meal.
Green salad with a bright vinaigrette to cut the richness.
Black beans or a simple cowboy-style chili for Tex-Mex flair.
Steamed green beans or roasted Brussels sprouts for vegetables.
Iced tea, cold beer, or a crisp white wine to balance the cheesy richness.

Pick one protein, one vegetable, and a simple drink to make a complete, crowd-pleasing dinner.

Top Tips for Perfecting

Use room-temperature eggs and softened butter so the batter mixes smoothly without overworking.
If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
For a smokier flavor, fold in 1/2 cup cooked, crumbled bacon or 1/4 cup finely chopped jalapeños.
Don’t overmix once you add the dry ingredients; overworking can lead to a tougher texture.
If the top is browning too fast, tent loosely with foil for the last 10 minutes of baking.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual slices in the microwave for 45–60 seconds, or warm a whole pan at 325°F (160°C) for 15–20 minutes covered with foil. To refresh the crispy top, remove foil for the last 5 minutes.

FAQs

Can I use fresh corn instead of creamed corn?
Yes, you can substitute 1 1/2 cups of fresh or thawed frozen corn kernels mixed with 1/2 cup of heavy cream to mimic the creaminess. The texture will be a bit chunkier but delicious.

Is it okay to use low-fat sour cream or milk?
You can, but the casserole will be slightly less rich and creamy. Full-fat dairy gives the best texture and flavor.

Can I make this in individual ramekins?
Absolutely. Reduce baking time to 18–22 minutes and check doneness with a toothpick — smaller portions bake faster.

What if my casserole is still wet in the center after 35 minutes?
Ovens vary. Continue baking in 5-minute increments until a toothpick comes out clean. If the top browns too much, tent with foil.

Can I add vegetables or proteins to make it a main dish?
Yes — folded-in cooked corn, diced bell peppers, cooked chicken, or crumbled sausage turn this into a satisfying main course.

Conclusion

This Creamy Cornbread Casserole is one of those simple, dependable recipes that delivers comfort and flavor every time — easy to prep, budget-friendly, and loved by the whole family. If you want to compare a slightly different take on creamy cornbread, the Easy Creamy Cornbread Casserole on Belly Full offers another scrumptious version to explore. For a classic, Jiffy-inspired approach that leans on boxed mixes and pantry staples, see the Jiffy Cornbread Casserole recipe at The Food Charlatan. Give this casserole a try, share it with friends, and enjoy the warm, cheesy comfort it brings to your table.