It's Wednesday, October 22nd, and the weather here in Austin, Texas, is finally, finally behaving like fall. The mornings are crisp, and my kitchen is officially in full-on comfort food mode. This Loaded Cornbread Casserole is my go-to recipe for this exact kind of day. It's not just cornbread; it's a "dump-and-bake" dream that's part spoonbread, part savory casserole, and 100% pure Southern comfort. Packed with creamed corn, tangy sour cream, bacon, green chilies, and a gooey cheese crust, it's the ultimate side dish for chili night or the star of a simple weeknight dinner.
When I'm building a meal around it, I'll usually throw together a pot of this Easy One-Pot Lasagna Soup - it's cozy, hearty, and doesn't crowd the oven. For a quick veggie side, Roasted Carrots and Green Beans always come through with just the right amount of crisp and color. And if there's time (and room), dessert is these Pumpkin Pie Cookies - because fall isn't complete without something pumpkin-spiced.
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Tested in my Austin kitchen: This works beautifully in a 9x9 glass dish, but my absolute favorite way to make it is in a 10-inch cast iron skillet. It gives the entire casserole an unbeatable, crispy golden-brown edge that contrasts perfectly with the moist, tender center.
A Savory Twist on Cornbread Pudding
This isn't your average dry, crumbly cornbread. Thanks to the sour cream and the canned cream-style corn, this bakes up into an incredibly moist, rich, and almost pudding-like casserole. It's a "shortcut" recipe that uses a cornbread mix as the base, making it ridiculously easy to throw together. The savory additions-salty bacon, smoky green chilies, sharp cheddar, and fresh green onions-cut through the natural sweetness of the corn, creating the most addictive, well-rounded flavour.
Why You'll Love This Recipe
- One-Bowl Wonder: This is a true "dump-and-bake" recipe. You just stir everything in one large bowl, pour, and bake. Cleanup is a breeze!
- Incredibly Moist & Tender: The combination of sour cream and cream-style corn makes for a super-moist, tender crumb that never, ever dries out.
- Loaded with Savory Flavour: Every bite is packed with salty bacon, sharp cheddar, tangy sour cream, and a mild, smoky kick from the green chilies.
- The Perfect Easy Side Dish: It's the ultimate side for chili, barbecue, or roasted chicken, and it's a guaranteed hit at any Thanksgiving potluck.
Ingredients
Here's what you'll need for this one-pan wonder. For the full list with precise measurements, see the recipe card at the end of the post!
For the Casserole
- Cornbread Mix: One 8.5 oz package of Jiffy-style cornbread mix. This is the key to the recipe's speed and texture.
- Sour Cream: Full-fat sour cream provides the best moisture and tang.
- Cream-Style Corn: One 15 oz can. Make sure it's "cream-style," not whole kernel or drained corn.
- Green Chilies: One 4 oz can of diced green chilies, drained.
- Cheese: Shredded sharp cheddar cheese. I recommend shredding a block of cheddar yourself for the best, gooiest melt.
- Bacon: Cooked, crumbled thick-cut bacon.
- Green Onions: Also known as scallions, finely chopped.
- Eggs: Two large eggs to bind the casserole.
- Butter: Unsalted butter, melted.
- Seasoning: Salt and freshly ground black pepper to taste.
How to Make Loaded Cornbread Casserole
This is almost too easy. You just mix, dump, and bake!
Step 1: Preheat the Oven
First, I preheat my oven to 375°F (190°C). I find this temperature is perfect for setting the casserole and getting a golden-brown top without overbaking.
Step 2: Mix the Casserole (The "Dump" Step)
In a large mixing bowl, I add all the ingredients: the cornbread mix, sour cream, the undrained can of cream-style corn, the drained green chilies, half of the shredded cheddar cheese, the cooked bacon, the green onions, the two eggs, and the melted butter.
I give it a good stir with a rubber spatula, seasoning with salt and pepper to my liking. I mix just until everything is combined; a few lumps from the cornbread mix are perfectly fine.
Step 3: Bake to Golden Perfection
I pour the cornbread mixture into a greased 9×9-inch square baking dish or a 10-inch cast iron skillet. I use my spatula to smooth it out into an even layer.
Then, I sprinkle the remaining half of the shredded cheddar cheese evenly over the top. This is what creates that beautiful, gooey, golden crust.
I bake for 25-30 minutes. It's done when the casserole is set in the center and the top is a deep golden brown. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Step 4: Rest and Serve
This is the hardest part! I let the casserole cool for at least 10 minutes before slicing. This rest period is crucial for the casserole to set up, making it much easier to serve in neat squares.
Common Mistakes to Avoid
- Overmixing the Batter: Just like with muffins, if you beat the batter until it's perfectly smooth, you'll end up with a tough, dense casserole. Mix just until the dry cornbread mix is moistened.
- Using the Wrong Corn: This recipe must be made with canned cream-style corn. Using drained, whole-kernel corn will result in a dry, crumbly dish that doesn't have that signature moist, pudding-like texture.
- Forgetting to Grease the Pan: This is a very moist, cheesy casserole. It will stick to an ungreased dish. A good layer of nonstick spray or butter is essential.
Tips and Tricks for Success
- Shred Your Own Cheese: I'll say it again: pre-shredded, bagged cheese is coated in anti-caking powders (like cellulose) that prevent it from melting smoothly. Shredding a block of sharp cheddar takes two extra minutes and provides a far superior, gooey melt.
- The "Jiffy" Hack: This recipe is specifically designed for the texture and sweetness of a standard 8.5 oz Jiffy-style cornbread mix. Using a different, larger-quantity mix will throw off the liquid ratios.
- Let it Rest: Letting the casserole sit for 10-15 minutes after it comes out of the oven is key. It will be piping hot, and this rest allows the custard-like center to firm up for clean, perfect slices.
- What about the butter? Many recipes for cornbread use oil, but as culinary experts at Southern Living often note, butter provides a rich flavour that oil just can't match, which is perfect for this indulgent casserole.
Variations
This casserole is a fantastic base for whatever you have on hand!
- Make it Spicy: This is my favorite variation! Swap the cheddar for pepper jack cheese, keep the green chilies, and add one finely diced jalapeño to the batter.
- Add Sausage: Instead of bacon, use ½ pound of cooked, crumbled chorizo or spicy breakfast sausage.
- Add More Veggies: Fold in 1 cup of frozen corn (thawed) or ½ cup of diced red bell pepper for extra texture and colour.
How to Serve
This is the ultimate Southern comfort-food side dish.
- It's a non-negotiable side for a big bowl of chili or white chicken chili.
- It's the perfect, easy side dish to bring to a barbecue or potluck.
- It's fantastic on a Thanksgiving or Christmas holiday table alongside the turkey.
- I also love serving it for brunch, topped with a fried egg!
Make Ahead and Storage
This is a fantastic make-ahead dish!
- Make Ahead: You can assemble the entire casserole in the baking dish (without the final cheese topping), cover it tightly, and refrigerate it unbaked for up to 24 hours. When ready to bake, add the top layer of cheese and bake as directed (it may need an extra 5-10 minutes since it's starting cold).
- Storage: Store leftovers tightly covered in the refrigerator for up to 5 days.
- Reheating: This casserole reheats beautifully! Reheat individual slices in the microwave (about 60-90 seconds) or cover the entire pan with foil and bake in a 325°F (160°C) oven for 15-20 minutes until warmed through.
Recipe Notes / What I Learned
This recipe is incredibly forgiving. I once made it and realized halfway through baking that I had forgotten the eggs! I pulled it out, poured the batter back into the bowl, mixed in the eggs, and rebaked it. It still turned out delicious. It's a truly foolproof recipe for any busy cook.
Nutrition Snapshot
Estimated Nutrition Per Serving (1/9th of casserole): ~380 calories · 12g protein · 34g carbs · 22g fat (This is an approximation and can vary based on the specific brands of cornbread mix, cheese, and bacon used.)
Loaded Cornbread Casserole - Southern Comfort in Every Bite
Equipment
- Large mixing bowl
- Skillet or 9x9-inch baking dish
- Spatula
Ingredients
Group: Ingredients
- 1 package (8.5 oz) cornbread mix
- 1 cup sour cream
- 1 can (15 oz) cream-style corn
- 1 can (4 oz) green chilies drained
- 1 cup shredded cheddar cheese divided
- ½ cup chopped cooked bacon
- ½ cup diced green onions
- 2 eggs
- ¼ cup melted butter
- Salt and pepper to taste
Instructions
- Set your oven to 375°F (190°C) to ensure it's piping hot when the casserole goes in.
- In a large mixing bowl, stir together: Cornbread mix, Sour cream, Cream-style corn, Green chilies, Half of the cheddar cheese, Bacon, Green onions, Eggs, Melted butter.
- Season the mixture with salt and pepper to your liking.
- Grease a skillet or baking dish (9×9-inch square or similar) and pour in the cornbread mixture. Smooth it out with a spatula for even baking.
- Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.
- Let the casserole cool for a few minutes before slicing. This helps it set and makes serving easier.
Notes
Nutrition
FAQs
Can I make my own homemade cornbread mix?
Yes! You can substitute about 1.5 cups of your favorite dry cornbread mix (a blend of cornmeal, flour, sugar, and leavening).
Can I use Greek yogurt instead of sour cream?
Absolutely. Full-fat plain Greek yogurt is an excellent 1-to-1 substitute for sour cream and works perfectly in this recipe, adding moisture and a great tang.
Is this casserole gluten-free?
It can easily be made gluten-free! Just use a gluten-free cornbread mix (like the one from Bob's Red Mill). All the other ingredients are typically naturally gluten-free (but always check your ranch packet and broth!).
