Creamy, comforting, and just the right amount of cheesy — this Creamy Cornbread Casserole is the kind of dish that makes everyone at the table smile. With a tender cornbread base, pockets of sweet creamed corn, and a melty cheddar finish, it’s an effortless crowd-pleaser that works for weeknight dinners, potlucks, or holiday sides. Fun fact: casseroles like this were born from the need to stretch simple pantry ingredients into something spectacular — and they’ve been stealing the show ever since. If you love easy comfort food, you might also enjoy this 5-Ingredient Ground Beef Casserole for another fuss-free family favorite. Try this recipe when you want something quick, cozy, and delicious.
What is Creamy Cornbread Casserole?
What exactly is a creamy cornbread casserole — is it cornbread, is it a pudding, is it a love letter to your oven? It’s all those things and more, really. This dish combines classic cornbread batter with creamed corn and sour cream for a moist, slightly sweet, and indulgently creamy texture. You might ask, who named it that? Maybe someone who tasted it and declared it the creamiest cornbread they’d ever met. After all, “the way to a man’s heart is through his stomach.” Give it a try and see who in your life falls for it first.
Why You’ll Love This:
The main highlight of this dish is its irresistible creamy texture — tender cornbread studded with sweet corn and melted cheddar that creates a cozy, savory-sweet contrast. Making it at home saves money compared to store-bought casseroles or restaurant sides; the ingredients are pantry staples and the recipe stretches to feed a crowd without costing much. The combination of creamed corn and sour cream keeps the casserole moist while cheddar on top adds golden, cheesy appeal — a simple garnish that elevates every bite. If you enjoy similar comfort dishes, check out this classic Creamy Cornbread Casserole variation on our blog for more inspiration. Go on — make it tonight and watch everyone dig in.
How to Make:
Quick Overview
This recipe is wonderfully simple: mix dry ingredients, beat the butter and wet ingredients, fold in creamed corn and cheese, then bake until golden. The texture is creamy yet cakey, with a rich, cheesy finish and just enough sweetness from the corn to keep it interesting. Total time is about 45 minutes from start to finish: roughly 10–15 minutes to prepare and 30–35 minutes to bake. The standout element is the creamy sauce-like interior from the sour cream and creamed corn that keeps every slice soft and luxurious.
Ingredients
1 cup cornmeal, no special prep
1 cup all-purpose flour, measured and leveled
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened (room temperature)
2 large eggs
1 cup milk
1 can creamed corn (14.75 ounces), do not drain
1 cup sour cream
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. Use a whisk to combine so the dry mix is evenly aerated.
- In a separate bowl, beat the softened butter until creamy. A hand mixer or stand mixer works well for about 1 minute.
- Add the eggs, milk, and sour cream to the butter, mixing until well combined and smooth. Scrape the bowl to incorporate everything.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few small lumps are okay.
- Gently fold in the creamed corn with a spatula, keeping some of the corn intact for texture.
- Stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top. Fold until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula so the top is level.
- Sprinkle the reserved cheddar cheese over the top for a bubbly, golden finish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Let rest 10 minutes before serving to set.
What to Serve With
Pair this casserole with proteins and fresh sides to round out the meal. Great options include roasted chicken, pulled pork, or baked ham for a hearty plate. Add a crisp green salad with a tangy vinaigrette to cut through the richness. For vegetables, roasted green beans, sautéed Brussels sprouts, or a simple steamed broccoli work beautifully. If you want a warm, comforting combination, serve it with slow-cooked chili and a spoonful of sour cream on the side.
Top Tips for Perfecting
- Ingredient substitutions: Swap half-and-half for milk for extra richness, or use Greek yogurt instead of sour cream for a tangier note.
- Cheese variations: Sharp cheddar gives a bold flavor; try pepper jack for a little kick, or a mild Monterey Jack for creaminess without overpowering the corn.
- Don’t overmix: Combine wet and dry ingredients until just mixed to keep the texture tender and light.
- Baking adjustments: If your top browns too quickly, tent with foil during the last 10 minutes of baking.
- Avoid dryness: Keep the creamed corn and sour cream amounts as written — they’re the secret to moist, creamy results.
Storing and Reheating Tips
Refrigeration: Cover the cooled casserole tightly with foil or transfer to an airtight container and refrigerate for up to 4 days.
Freezing: You can freeze the baked casserole for up to 2 months. Wrap tightly in foil and place in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat individual slices in the microwave for 1–2 minutes until warmed through, or reheat the whole dish in a 350°F (175°C) oven for 15–20 minutes covered with foil, removing foil the last 5 minutes to refresh the top. Reheating slowly in the oven helps preserve texture.
FAQs
Is this casserole sweet or savory?
It’s a delightful balance — slightly sweet from the creamed corn and sugar, but primarily savory thanks to the cheese and salt. It pairs well with both sweet and savory mains.
Can I make this gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking flour and ensure your baking powder is gluten-free. The texture will be slightly different but still delicious.
Can I prepare this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Can I use fresh corn instead of creamed corn?
You can, but fresh corn will change the texture. For creaminess, pulse some of the fresh corn in a blender with a splash of milk to mimic creamed corn, then fold in the rest whole.
How do I get a crispier top?
Sprinkle an extra 1/4 cup of shredded cheese on top and broil for 1–2 minutes at the end of baking, watching closely to avoid burning.
Conclusion
This Creamy Cornbread Casserole is comfort food at its finest: simple to prepare, budget-friendly, and packed with comforting, cheesy flavor that brings people together. It’s forgiving for beginners, flexible with substitutions, and reliably delicious whether served at a weeknight dinner or a holiday table. If you want more recipe inspiration or a slightly different take, check out this Easy Creamy Cornbread Casserole on Belly Full for another classic version, or compare notes with this creamy spin at Jiffy Cornbread Casserole – The Food Charlatan. Give it a try, share it with friends, and enjoy every cozy bite.
Creamy Cornbread Casserole
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1 cup Cornmeal no special prep
- 1 cup All-purpose flour measured and leveled
- 1/4 cup Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Butter softened (room temperature)
- 2 large Eggs
- 1 cup Milk
- 1 can Creamed corn 14.75 ounces, do not drain
- 1 cup Sour cream
- 8 ounces Shredded cheddar cheese divided (reserve a small amount for topping)
Instructions
- 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. Use a whisk to combine so the dry mix is evenly aerated.
- In a separate bowl, beat the softened butter until creamy. A hand mixer or stand mixer works well for about 1 minute.
- Add the eggs, milk, and sour cream to the butter, mixing until well combined and smooth. Scrape the bowl to incorporate everything.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few small lumps are okay.
- Gently fold in the creamed corn with a spatula, keeping some of the corn intact for texture.
- Stir in the shredded cheddar cheese, reserving a small amount to sprinkle on top. Fold until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula so the top is level.
- Sprinkle the reserved cheddar cheese over the top for a bubbly, golden finish.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Let rest 10 minutes before serving to set.
