Loaded Cornbread Casserole is a warm, cheesy, and comforting dish that’s perfect for family dinners or potlucks. It combines sweet corn, creamy cheese, a touch of buttery cornbread, and savory bacon or sausage bits for a hearty side or main dish that everyone loves. The mix of textures—from the soft cornbread layer to the melty cheese on top—makes this casserole super inviting.
I really enjoy making this casserole because it’s so easy to throw together, and it always brings smiles at the table. I like to add a little extra cheese on top to get a nice golden, bubbly crust that’s hard to resist. It’s one of those dishes I turn to when I want something filling, cozy, and no-fuss but still feels special.
This casserole is great served alongside a fresh salad or roasted veggies to balance out its richness. I’ve also found that it reheats well, so leftovers make a fantastic lunch the next day. Whenever I make it, it reminds me of those cozy weekends spent cooking with family and sharing simple, satisfying food that warms you up from the inside out.
Key Ingredients & Substitutions
Cornbread Mix: I like using Jiffy because it’s easy and gives a sweet, crumbly texture. If you want gluten-free, look for a gluten-free cornbread mix or make your own with cornmeal and gluten-free flour.
Sour Cream: Adds creaminess and moisture. You can swap it with Greek yogurt for a tangier and healthier twist.
Corn: Using both whole kernel and creamed corn adds texture and sweetness. If you’re in a pinch, frozen corn works too—just thaw it before adding.
Cheddar Cheese: Sharp cheddar gives the casserole a rich flavor. Feel free to mix in Monterey Jack or mozzarella if you like a milder taste and gooey texture.
Bacon: It adds a smoky crunch that really lifts this dish. For a vegetarian version, try sautéed mushrooms or smoked tofu bits instead.
How Do You Get a Perfectly Moist but Firm Cornbread Casserole?
This casserole needs to be creamy inside but firm enough to slice. Here’s how I make sure it bakes just right:
- Mix wet and dry ingredients gently; overmixing makes it tough.
- Use melted butter to keep the texture rich and smooth.
- Bake at 350°F in a greased dish so it cooks evenly without drying out.
- Check doneness with a toothpick—when it comes out mostly clean with a few crumbs, it’s done.
- Let it cool for 10 minutes before serving; this helps it set up and makes slicing easier.
Equipment You’ll Need
- 9×9 inch baking dish – perfect size for cooking evenly and easy serving.
- Large mixing bowl – you’ll mix all the ingredients smoothly without spills.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Wooden spoon or spatula – great for folding in cheese and bacon without breaking the mixture.
- Oven mitts – safety first when taking that hot casserole out of the oven!
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a different savory meat flavor that blends well with cheese.
- Mix in diced jalapeños or green chiles for a bit of heat and extra flavor kick.
- Stir in corn kernels or bell peppers for more veggie texture and sweetness.
- Try swapping cheddar for pepper jack cheese if you want a little spice mixed in smoothly.
Loaded Cornbread Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 box (8.5 oz) Jiffy corn muffin mix or similar cornbread mix
- 1 cup sour cream
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions (optional, for garnish)
- 1/2 cup butter, melted
- 2 large eggs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix all the ingredients, then about 45-50 minutes of baking time. You’ll also want to let it cool for a few minutes before serving, so plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish with butter or non-stick spray to keep the casserole from sticking.
2. Mix the Casserole Batter:
In a large mixing bowl, stir together the cornbread mix, sour cream, whole kernel corn, creamed corn, melted butter, and eggs until everything is fully combined and smooth. Avoid overmixing to keep the texture tender.
3. Add Cheese and Bacon:
Gently fold in half of the shredded cheddar cheese and most of the crumbled bacon, saving some bacon and cheese to sprinkle on top later.
4. Assemble and Bake:
Pour the mixture into your prepared baking dish and smooth the surface. Sprinkle the remaining cheddar cheese and bacon evenly over the top. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Cool and Serve:
Remove the casserole from the oven and allow it to cool for about 5 minutes so it sets up nicely for serving. Garnish with chopped green onions if you like, then scoop and enjoy warm.
Can I Use Frozen Corn Instead of Canned Corn?
Yes! Just thaw and drain the frozen corn well before adding it to the mixture to prevent extra moisture from making the casserole soggy.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to assembling it in the dish, cover tightly with foil, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute the Bacon?
Yes, for a vegetarian option, omit the bacon or replace it with sautéed mushrooms or smoked paprika to keep a smoky flavor.
