Cornbread Casserole

plates with cornbread casserole and fork
The Spruce / Diana Rattray
Prep: 5 mins
Cook: 55 mins
Total: 60 mins
Servings: 12 servings
Yield: 12 squares
Nutrition Facts (per serving)
206 Calories
14g Fat
20g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 206
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 36%
Cholesterol 65mg 22%
Sodium 154mg 7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 4g
Vitamin C 4mg 19%
Calcium 35mg 3%
Iron 1mg 4%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moist and delicious cornbread casserole features three kinds of corn: whole kernels, cream-style, and corn muffin mix. It's easy to make and brings something interesting to an everyday meal, combining a bread with a vegetable for a tasty side dish. The casserole is versatile as well and is the perfect base for adding cooked crumbled bacon, sauteed peppers, or shredded cheese. Serve a square of this cornbread casserole with meat or seafood and a steamed green vegetable or salad for a complete and satisfying meal.


  • 2 large eggs

  • 1 cup sour cream

  • 1/2 cup (8 tablespoons) unsalted butter

  • 1 (8 1/2-ounce) package corn muffin mix

  • (15-ounce) can whole kernel corn, drained

  • 1 (14 3/4-ounce) can cream-style corn

Steps to Make It

  1. Gather the ingredients.

    ingredients for cornbread casserole
    The Spruce / Diana Rattray
  2. Preheat the oven to 350 F. Spray a 9-inch square baking pan with nonstick cooking spray. Alternatively, line the pan with a square of parchment paper.

  3. In a mixing bowl, whisk the eggs with the sour cream. Add the cooled melted butter and whisk until smooth.

    whisk butter into the cornbread casserole
    The Spruce / Diana Rattray
  4. Add the corn muffin mix and both kinds of corn; stir to blend.

    mixing the cornbread casserole
    The Spruce / Diana Rattray
  5. Spread the batter in the prepared baking pan.

    pan of cornbread casserole, unbaked
    The Spruce / Diana Rattray
  6. Bake the cornbread casserole for 45 to 55 minutes, or until the top is lightly browned.

    pan of cornbread casserole, baked
    The Spruce / Diana Rattray
  7. Let the casserole cool on a rack before slicing.

  8. To serve, cut the cooled casserole into squares. The casserole is moist and crumbly, so use a spatula to remove the squares from the pan.

    cornbread casserole being taken from pan with spatula
    The Spruce / Diana Rattray
  9. Enjoy.

    slice of cornbread casserole on a plate with fork
    The Spruce / Diana Rattray

Can I Use Fat-Free Sour Cream In Cornbread Casserole?

If you'd like to cut the fat in this recipe, use reduced-fat sour cream or whole milk yogurt to replace the whole fat sour cream. Nonfat sour cream will not give good results and is not recommended.

How to Store Cornbread Casserole

Let the casserole cool completely before storing. Refrigerate squares of cornbread casserole in an airtight container, with the layers separated by pieces of waxed paper; it will last in the fridge 5 to 7 days. To reheat, microwave or bake in the oven.


  • For a larger casserole, double the ingredients and bake in a 9 by 13 by 2-inch baking pan. Cool and cut into 24 squares.
  • If you don't have a box of corn muffin mix, you can make a suitable replacement from scratch. Combine 2/3 cup flour, 1/2 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Mix the ingredients and add to the egg, sour cream, and butter mixture along with both kinds of corn.
  • To make ahead, bake the casserole in a disposable pan and let it cool completely in the refrigerator. Wrap the whole casserole in plastic wrap and then in foil. Freeze for up to 6 months. To reheat, cover with foil and bake for about 15 to 20 minutes. Uncover and continue to bake for about 5 minutes, or until the casserole registers 165 F in the center.

Recipe Variations

  • Use about 1 1/2 cups of thawed frozen corn or corn cut from the cobs in place of the canned kernel corn.
  • Replace the whole kernel corn with a can of corn with peppers or a Southwest seasoned corn blend (drained).
  • Sauté 2 to 3 tablespoons of chopped fresh sage in the melted butter for about 2 minutes. Let the butter and sage cool slightly before adding to the egg and sour cream mixture.
  • Add a few tablespoons of minced jalapeño peppers, or about 1/4 cup of mild chopped green chilies to the batter.
  • Include a few tablespoons of finely chopped onions or green onion.
  • Sprinkle in 1 cup of shredded cheddar, cheddar Jack, or pepper Jack cheese.
  • Add about 1/2 cup of minced red or green bell pepper to the mixture.
  • Mix in 1/2 cup to 1 cup of browned mild or spicy sausage.