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Judy John

Cornbread Corn Casserole Recipe

Cornbread corn casserole combines sweet corn, fluffy cornbread texture, and buttery richness in one easy dish. It bakes golden and suits holidays, potlucks, or weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 246
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 2 15-oz cans whole kernel corn drained
  • 1 15-oz can cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box cornbread mix
  • 2 tbsp honey optional
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Spatula
  • Measuring Cups
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F and grease a baking dish well.
  2. Whisk sour cream, butter, eggs, and honey if using until smooth.
  3. Stir in whole corn, cream corn, cornbread mix, and salt.
  4. Mix gently until combined. Batter should look thick and spoonable.
  5. Spread mixture evenly into prepared dish.
  6. Bake 45 to 50 minutes until center sets and edges turn golden.
  7. Rest 10 minutes before serving so texture firms nicely.

Notes

For softer texture, remove when center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions tightly wrapped up to 2 months. Let casserole rest before slicing for easier assembly handling. Customize flavor with cheddar, jalapeno, bacon, or herbs. Refrigerate leftovers up to 4 days.