This sweet, golden Cornbread Casserole has been a centerpiece side at our family gatherings for years. I first learned this version one chilly November when I needed something that felt like a hug on a plate—warm, slightly sweet, and texturally interesting. It hits the comforting corn-forward notes of classic cornbread but bakes into a moist, creamy tray bake thanks to the blend of creamed corn and sour cream. The top browns into a tender crust while the interior remains custardy and soft, and every spoonful brings a little bit of nostalgia and a lot of crowd-pleasing flavor. I’m Holly Nilsson, and I’ve served this dish alongside roasted turkey, smoky ribs, and weeknight chili. What makes it special is how forgiving it is: pantry staples and canned corn turn into something that reads homemade and thoughtful. The balance between the cornmeal’s rustic grit and the creamed corn’s sweetness is what keeps people coming back for seconds. Texturally, expect a slight crumb with creamy pockets; taste-wise, there’s a gentle sweetness from the sugar and corn balanced by savory notes from butter and optional sharp cheddar.

Ingredients

• All-purpose flour (2/3 cup): Provides structure. Look for unbleached flour for a cleaner flavor; measure by spooning into the cup and leveling with a knife.
• Yellow cornmeal (1/3 cup): Gives that classic cornbread texture and corn flavor — medium grind works best for tender crumb and gentle bite.
• Granulated sugar (1/4 cup): Adds a touch of sweetness that complements the creamed corn; reduce slightly if you prefer less sweet.
• Baking powder (1 tablespoon) & salt (1 teaspoon): Lifts the casserole and balances flavor — ensure baking powder is fresh for best rise.
• Melted butter (1/2 cup): Use unsalted if you want more control over salt; butter adds richness and a slightly crisp top.
• Eggs (2): Bind the mixture and contribute to a custardy interior; room temperature eggs incorporate more evenly.
• Creamed corn (14–15 ounces, 1 can): The secret ingredient for creaminess and corn-forward sweetness — use a quality brand for best texture.
• Sour cream (1 cup): Adds tang and moistness; full-fat yields the richest result but low-fat will work in a pinch.
• Shredded sharp cheddar (1 cup) — optional: Adds savory, melty pockets. Try a strong aged cheddar for more bite.
• Canned corn (15 ounces), drained — optional: For whole-kernel texture; alternatively use 1 1/2 cups thawed frozen corn.

Instructions

Preheat & Prep: Preheat the oven to 350°F (177°C). Grease a 9x13-inch baking pan thoroughly with butter or nonstick spray so the edges release cleanly after baking. For a crisper edge, butter the pan and dust lightly with flour. Mix Dry Ingredients: In a large bowl whisk together 2/3 cup all-purpose flour, 1/3 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined. This ensures uniform distribution of leavening and prevents lumps. Combine Wet Ingredients: In a separate bowl combine 1/2 cup melted butter, 2 eggs (beaten lightly), the 14–15 ounce can of creamed corn, and 1 cup sour cream. Whisk until smooth; if your butter is hot, let it cool slightly so it doesn’t cook the eggs. Fold & Add Ins: Pour the wet mixture into the dry bowl and fold just until combined — overmixing develops gluten and can toughen the texture. Gently fold in 1 cup shredded sharp cheddar and 15 ounces drained canned corn if using. The batter will be thick but scoopable. Bake: Spread the batter evenly into the prepared 9x13 pan. Bake in the preheated 350°F oven for 45–55 minutes, or until the top is lightly golden and a tester inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through if your oven runs hot. Rest & Serve: Allow the casserole to rest 10–15 minutes before slicing to let the interior set. Serve warm as a side to mains like roasted meats, chili, or greens; garnish with chopped chives or a pat of butter if desired.

Storage Tips

Store leftovers in an airtight container or covered tightly with foil in the refrigerator for up to five days. For longer storage, cool completely, portion into freezer-safe containers or wrap tightly in plastic and foil, and freeze for up to three months. Thaw in the refrigerator overnight before reheating. Reheat individual portions in a microwave for 60–90 seconds or warm slices in a 350°F oven for 10–15 minutes covered with foil to prevent drying; remove foil for the last few minutes to refresh the top crust. Avoid leaving at room temperature for more than two hours to maintain food safety.

Ingredient Substitutions

If you need dairy-free, swap butter for a neutral oil and use a full-fat dairy-free yogurt in place of sour cream; omit cheese or use a plant-based shredded alternative. For a gluten-free variation, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. To reduce sugar, lower the granulated sugar to 2 tablespoons or omit entirely — the creamed corn contributes sweetness. If you want a lighter texture, use low-fat sour cream or Greek yogurt, though the finished casserole will be slightly less rich.

Serving Suggestions

This pairs beautifully with roasted or smoked meats, soups, and braised greens. For a holiday table, serve alongside roast turkey and cranberry chutney; for a casual meal, it complements pulled pork or chili. Garnish slices with chopped scallions, fresh parsley, or a drizzle of honey butter for contrast. For brunch, try a wedge topped with a fried egg and hot sauce for a satisfying sweet-and-savory bite.

Cultural Background

Cornbread and corn-based bakes are rooted in American culinary traditions, especially across the South where cornmeal has been a staple for generations. The casserole version evolved as home cooks combined convenience (canned creamed corn) with traditional cornmeal and eggs to create a dish that’s comforting, economical, and adaptable. Regional variations include the addition of jalapeños and cheddar in Texas-style versions, or a sweeter, pudding-like approach in some Midwestern families. This casserole reflects those home-cooking values: simple, satisfying, and easily tailored to the pantry at hand.

Seasonal Adaptations

In summer, fresh grilled corn kernels replace canned or frozen corn for bright, roasted sweetness; fold in chopped basil for a fresh herb note. In fall and winter, stir in crisp bacon, chopped roasted peppers, or swap sharp cheddar for smoked gouda to deepen the flavor. For holiday meals, add a tablespoon of maple syrup to the batter for warm seasonal sweetness and top with toasted pepitas for crunch. Adjust baking time by a few minutes if your additions change moisture content.

Meal Prep Tips

Make the batter a day ahead and keep it chilled in the refrigerator in a covered bowl; let sit at room temperature 20 minutes before baking. Bake, cool, and slice into portions for grab-and-go reheating; wrap individual slices in parchment and plastic for easy lunches. If freezing, flash-freeze single portions on a sheet tray before transferring to a freezer bag to prevent pieces from sticking. Label with date and reheating instructions for effortless future meals.

This casserole is a true keeper: easy to assemble, crowd-pleasing, and flexible to your pantry and appetite. I hope it becomes one of your favorite sides to bring to gatherings and weeknight tables alike — tweak it, make it yours, and enjoy the warm, comforting slices that bring people together.