There’s something special about Loaded Cornbread Casserole — it’s the perfect balance of sweet, savory, and comforting. Every bite has that classic buttery cornbread base, creamy corn in the middle, and a melty layer of cheese on top. Add smoky bacon or spicy jalapeños, and you’ve got a dish that steals the show at any table.
The first time I made this casserole, it was for Thanksgiving dinner. I wanted something that felt homemade and indulgent without taking hours to prep. The moment I pulled it from the oven, golden and bubbling, everyone crowded around. Now it sits right alongside my Cheesy Scalloped Potatoes and Cheesy Broccoli Rice Casserole as a must-have comfort favorite.
Loaded Cornbread Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large bowl, combine cornbread mix, cream-style corn, drained whole corn, sour cream, melted butter, and eggs. Stir until smooth and well combined.
- Add half of the shredded cheese, crumbled bacon, and diced jalapeño. Stir just to combine.
- Pour the mixture into the prepared casserole dish. Spread evenly and bake for 35–40 minutes, until mostly set.
- Remove from oven and sprinkle the remaining cheese and bacon on top. Return to oven for 10 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before slicing. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Loaded Cornbread Casserole
This casserole takes a simple box of cornbread mix and turns it into something unforgettable. It’s creamy, rich, and loaded with texture from corn, cheese, and savory toppings. Plus, it can double as a main dish or a side.
If you enjoy hearty, cozy dishes like my Cheesy Ham and Potato Soup or Cajun Potato Soup, this recipe will fit right into your comfort food rotation.
Ingredients You’ll Need
For the Base:
- 1 box (8.5 oz) Jiffy cornbread mix
- 1 can (14.75 oz) cream-style corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
For the Topping:
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1 jalapeño, finely diced (optional)
- ¼ teaspoon black pepper
If you love recipes that start simple and end amazing, you’ll also adore my Creamy Cheesy Potato Soup — another one-bowl comfort classic.
How to Make Loaded Cornbread Casserole
Step 1: Prep the Oven and Dish
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
Step 2: Mix the Base
In a large bowl, combine cornbread mix, creamed corn, drained corn, sour cream, melted butter, and eggs. Stir until smooth and well combined.
Step 3: Fold in Flavor
Add half of the shredded cheese, crumbled bacon, and diced jalapeño (if using). Stir just to combine.
Step 4: Bake the Base Layer
Pour mixture into the prepared casserole dish and spread evenly. Bake for 35–40 minutes, or until the center is mostly set but still soft.
Step 5: Add the Topping
Remove from oven and sprinkle with the remaining cheese and bacon. Return to oven for another 10 minutes until the cheese is melted and bubbly.
Step 6: Cool & Serve
Let rest for 5–10 minutes before slicing. Serve warm and enjoy that rich, buttery goodness.
If you love cheesy bakes, this one’s every bit as satisfying as my Cajun Seafood Alfredo — indulgent, flavorful, and worth every bite.
Tips for Perfect Loaded Cornbread Casserole
- Don’t overmix: Keeps the cornbread tender.
- Use freshly grated cheese: It melts better than pre-shredded.
- Add spice carefully: A little jalapeño goes a long way.
- Let it rest: Helps the layers set before serving.
These same little tricks are what make my French Onion Ground Beef so rich and satisfying.
How to Store and Reheat
Storage: Store leftovers in an airtight container for up to 4 days.
Freezing: Wrap cooled casserole tightly and freeze up to 2 months.
Reheating: Reheat in the oven at 325°F until warmed through, or microwave individual portions.
Like my Christmas Bread Recipe, this casserole reheats beautifully — and might even taste better the next day.
Flavor Variations
- Tex-Mex Cornbread Casserole: Add taco seasoning and ground beef for a full meal.
- Vegetarian Version: Skip the bacon and add black beans and diced peppers.
- Sweet Corn Twist: Stir in 1 tablespoon of honey for extra sweetness.
- Extra Cheesy: Mix in cream cheese or Monterey Jack for even more richness.
If you love recipes that can change with your mood, this one’s as flexible as my Hearty Pasta Fagioli Soup.
Frequently Asked Questions
1. Can I use homemade cornbread instead of mix?
Yes — just replace the mix with about 1 ½ cups of your favorite cornbread batter.
2. Can I make it ahead of time?
Absolutely! Assemble the casserole, refrigerate, and bake when ready.
3. Can I make it spicy?
Yes! Add diced jalapeños or a pinch of cayenne pepper.
4. Can I double the recipe?
For a crowd, double everything and bake in a larger casserole dish.
The Final Bite
This Loaded Cornbread Casserole is everything you want in a cozy, crowd-pleasing side — creamy, cheesy, and perfectly baked. It’s one of those dishes that feels right at home on any table, from Sunday dinners to holidays.
Pair it with Crack Chicken & Rice Soup or Cajun Potato Soup for the ultimate comfort meal.
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