This Cornbread casserole recipe is a popular dish in Southern and soul food cuisine. It’s made with a creamy and savory corn mixture baked with a layer of golden cornbread on top. Add this to your Sunday dinner and/or holiday menus!
What Type of Corn to Use
You can use either whole kernel corn or cream-style corn, depending on your personal preference. You can also use frozen corn kernels. When using canned corn be sure to drain it first. If using frozen corn thaw it first and drain the excess water.
Sugar or Sweetener
It is up to you whether or not you add sugar. Some people like the sweetness that the sugar adds, while others prefer the savory flavor of the casserole without it.
How to Make Cornbread Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat oven to 350 degrees.
- Grease a 9×13 inch baking pan with 1 tablespoon of melted butter.
- Add the dry ingredients (cornmeal, flour, baking powder, sweetener, and salt) to a mixing bowl. Stir.
- Add in the buttermilk, 1/4 cup melted butter, eggs, sour cream and corn.
- Stir to combine the ingredients. Do not overmix.
- Add the batter to the baking dish.
- Bake.
- Cool before slicing and serving.
Can You Use Jiffy Box Mix?
You can use a 8.5 ounce box.
How to Substitute Buttermilk
Buttermilk is used in the recipe because it creates a light and fluffy texture. The acidity in buttermilk reacts with the baking powder in the cornbread mix, which creates air bubbles in the batter. These air bubbles help to make the cornbread light and fluffy, which helps the cornbread to rise and become more tender and moist.
It also adds a tangy flavor to the cornbread that can help balance out the sweetness of any added sugar. You can substitute it with regular milk or make a homemade buttermilk substitute by adding vinegar or lemon juice to milk. Get instructions on How to Make a Buttermilk Substitute here.
How to Store it/Can You Make it Ahead?
This dish is best served fresh and warm. You can make it ahead and store it tightly sealed in the fridge for 3-4 days.
Freezer Tips
- Allow the cornbread casserole to cool completely before freezing. If the casserole is still warm, it can create condensation inside the container and cause freezer burn.
- Cut the cornbread casserole into serving-sized portions. This will make it easier to reheat and serve later.
- Wrap each portion of the cornbread casserole tightly in plastic wrap or aluminum foil. Be sure to wrap it tightly to prevent freezer burn.
- Place the wrapped portions of cornbread casserole into a freezer-safe container or freezer bag. Label the container with the date and contents.
- Place the container or bag in the freezer and freeze for up to 3 months.
Pair With These Recipes
Skillet Shrimp Boil
Southern Coleslaw
Homemade Hot Dog Chili
Bacon Corn Maque Choux
More Cornbread Recipes
Cornbread Casserole
Air Fryer Cornbread
Sweet Potato Cornbread
Vegan Cornbread Muffins
Southern Cornbread
Jiffy Cornbread Recipe
Cornbread Casserole
Ingredients
- 1 tablespoon melted butter Measured solid to grease the pan.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar or sweetener See notes.
- 2 eggs
- 1/2 cup buttermilk
- 1/4 cup melted butter Measured solid.
- 1/2 cup sour cream or plain Greek yogurt.
- 16 oz frozen corn Thawed and drained.
Instructions
- Preheat oven to 350 degrees.
- Grease a 9×13 inch baking pan with 1 tablespoon of melted butter.
- Add the dry ingredients (cornmeal, flour, baking powder, sweetener, and salt) to a mixing bowl. Stir.
- Add in the buttermilk, 1/4 cup melted butter, eggs, Greek yogurt, and corn.
- Stir to combine the ingredients. Do not overmix.
- Add the batter to the baking dish.
- Bake for 35-45 minutes or until a toothpick returns clean.
- Cool before slicing and serving.