Easy Cornbread Casserole
![Easy Cornbread Casserole](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-2-1024x1024.jpg)
This Cornbread Casserole recipe is super easy to make and so good! This one is perfect for those cold Winter nights, but also a great side dish for Thanksgiving! I use a package of Cornbread mix to keep it super simple.
Ingredients
- 1 pack of Martha White Honey Cornbread Muffin Mix
- 15 oz can of corn (drained)
- 15 oz can of creamed corn
- 1/4 cup of sour cream
- 3/4 stick of butter (6 TBSP) melted
- 1 cup of shredded cheddar cheese
- 2 eggs whisked
Make Easy Cornbread Casserole
To make the Cornbread Casserole, start by preheating your oven to 375 degrees.
Next, crack two eggs in a small bowl and whisk them together. Set the eggs aside and gather all other ingredients needed for the recipe.
I like using Martha White Honey Cornbread Muffin Mix, but any package of cornbread should work for this recipe.
In a large bowl combine cornbread mix, 6 tbsp melted butter, 2 whisked eggs, 1 can of corn (drained), 1 can of creamed corn, sour cream, and shredded cheddar cheese.
![Corn Casserole Mixture](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-4-1-1024x1024.jpg)
Once all ingredients are in the bowl mix everything together until well combined. Next, get out a baking dish and spray it with cooking spray. I like using a 7X11 glass Pyrex dish for this recipe.
![Corn Casserole Mixture](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-2-1-1024x1024.jpg)
Pour the cornbread mixture into the greased baking dish.
![Easy Cornbread Casserole](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-1-1-1024x1024.jpg)
The easy cornbread casserole will bake in the oven at 375 degrees for about 40-45 minutes or until a toothpick inserted in the middle comes out clean.
In my oven, this was finished baking at 40 minutes, but all ovens bake differently so I suggest you start checking it around 40 minutes with a toothpick and bake longer if needed.
Serve Easy Cornbread Casserole
Once the cornbread casserole is finished baking it’s time to eat! Slice into squares and serve! This is great as a side dish for Thanksgiving, with Chili, or Chicken and Gravy.
![Easy Cornbread Casserole](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-3-1-1024x1024.jpg)
If you like this recipe, check out some of my other easy side dishes!
- Cheesy Funeral Potatoes
- Broccoli Salad
- Air Fryer Potatoes
- Maple Dijon Brussels Sprouts
- Air Fryer Potato Wedges
- Mashed Potatoes
Looking for a main dish to serve with this easy cornbread casserole?
- Creamy Pan Fried Chicken
- Creamy Pork Chops
- Easy Chicken and Gravy
- Creamy Chicken and Noodles
- Crockpot Chili
Tips and Frequently Asked Questions
- I used 1 package of Martha White Honey Cornbread Muffin Mix (7oz), but you should be able to use any package of Cornbread mix for this recipe.
- Be sure to drain the can of corn before adding it to the mixing bowl.
- I like to shred cheddar cheese from blocks for a creamier consistency.
- In my oven this cornbread casserole baked for 40 minutes at 375 degrees, but all ovens cook differently. I suggest checking it around 40-45 minutes with a toothpick. If it comes out pretty clean it is finished baking.
- If you want a kick of heat, some chopped jalapenos would be good in this recipe!
- This bakes in a 7X11 glass baking dish.
Disclosure: Cooking in the Midwest participates in affiliate advertising programs. I may earn a commission when you make qualifying purchases through my website.
![Cornbread Casserole](https://cookinginthemidwest.com/wp-content/uploads/2023/11/savingPNG-5-1-scaled.jpg)
Equipment
- 1 Oven
Ingredients
- 1 pack of Martha White Honey Cornbread Muffin Mix 7 oz
- 15 oz can of corn drained
- 15 oz can of creamed corn
- 1/4 cup of sour cream
- 3/4 stick of butter 6 TBSP melted
- 1 cup of shredded cheddar cheese
- 2 eggs whisked
Instructions
- Preheat oven to 375 degrees. In a bowl combine cornbread mix, corn (drained), creamed corn, sour cream, melted butter, whisked eggs, and shredded cheese.
- Spray a 7×11 baking dish with cooking spray and pour cornbread mixture into the dish. Spread it out evenly.
- Bake for about 40-45 minutes or until a toothpick inserted in the middle of the casserole comes out clean. Enjoy!
Can you substitute something for the sour cream?
Thank you!
Plain yogurt
Can you prepare this a day or two ahead of time?
This was a huge win at my thanksgiving this year! One of my family members said it was the best cornbread dish they had ever had. I used jiffy honey mix (left out about an ounce of the mix since their boxes are 8oz). I baked mine a day before in an aluminum pan and reheated it on thanksgiving day and it was awesome!
So happy to hear that!
Delicious recipe! I got the idea to drizzle a little maple syrup over the top of the piece I was eating. All I can say is YUMMY!
Is it possible to double the recipe?
Can I mix in rotel and some hamburger meat to like make a meal out of it
As advertised, easy and delicious! Thanks! I ran out of sour cream but used cream cheese to finish it off. Used a can of corn w peppers in it too, added a nice touch.