Loaded Cornbread Casserole – Comfort in Every Bite
Ingredients
- 1 box cornbread mix or 1 ½ cups homemade cornbread batter
- 1 can 15 oz creamed corn
- 1 can 15 oz whole kernel corn, drained
- 1 cup shredded cheddar cheese divided
- ½ cup sour cream
- ¼ cup unsalted butter melted
- 2 large eggs
- 4 slices cooked bacon crumbled
- ½ cup diced green chilies optional, for spice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika optional, for color
- ¼ cup chopped green onions optional, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine cornbread mix, creamed corn, drained whole kernel corn, melted butter, sour cream, eggs, salt, pepper, and paprika. Stir until just combined.
- Fold in ¾ cup of shredded cheddar cheese and crumbled bacon. Save remaining cheese for topping.
- Pour the batter into the prepared baking dish and smooth the top. Sprinkle the reserved cheese evenly over the surface.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Let the casserole rest for 5 minutes. Garnish with chopped green onions before serving.
Notes
Avoid overmixing: Overmixing can make the casserole dense. Stir until just combined.
Check doneness early: Baking times vary, so start checking at 30 minutes.
Extra cheesy: Add more cheese inside the batter or on top for a richer casserole.
Add vegetables: Diced bell peppers or extra corn kernels enhance texture.
Flavor Variations
Spicy Jalapeño: Add 1–2 diced jalapeños to the batter.
Southwestern Style: Include black beans, corn, and cumin or chili powder.
Creamy Cheese Lovers: Mix in cream cheese chunks for gooey pockets.
Breakfast Version: Add cooked sausage and scrambled eggs for brunch.