Loaded Cornbread Casserole is a comforting, hearty dish that’s packed with creamy corn, melted cheese, crispy bacon, and a touch of sweetness from the cornbread base. It’s the perfect side or even a main when you’re craving something warm and filling. The combination of creamy texture with little bursts of corn and crispy bits on top makes every bite a treat.
I love making this casserole for family gatherings or potlucks because it’s always a crowd-pleaser – everyone asks for the recipe! One tip I have is to let it cool just a bit before serving so the flavors have time to settle and it becomes easier to scoop out perfect portions. Plus, that cheesy topping turns a lovely golden brown and adds a satisfying crunch that I can’t get enough of.
To me, this casserole feels like a big, warm hug on a plate. It goes great alongside a simple green salad or baked chicken, but honestly, it’s tasty enough to enjoy all on its own. Whenever I make it, I always feel like I’m sharing a little bit of comfort and joy with everyone at the table.
Key Ingredients & Substitutions
Cornbread mix: This box mix gives a quick and easy base. If you prefer homemade, you can swap with your favorite cornbread recipe. For gluten-free, look for a gluten-free cornbread mix or make your own blend with cornmeal and gluten-free flour.
Sour cream: Adds creaminess and moisture. Greek yogurt works well as a tangy substitute, or use plain yogurt if that’s what you have on hand.
Corn (whole kernel and creamed): These give bursts of sweetness and texture. Fresh or frozen corn works too — just thaw and drain before adding to keep the casserole from getting watery.
Cheddar cheese: Sharp cheddar gives a nice flavor punch. You can swap with Colby, Monterey Jack, or pepper jack for a bit of a twist.
Bacon: Crispy bacon adds saltiness and crunch. Feel free to substitute with cooked sausage or leave it out for a vegetarian option. Adding smoked paprika can help mimic smoky flavor if skipping the meat.
Green onions: These add a fresh, mild onion flavor. You can use chives, shallots, or even mild red onion if preferred.
How Do You Make a Moist, Flavorful Cornbread Casserole?
Getting the right balance of moistness and flavor is key here. Too dry and it feels crumbly, too wet and it won’t set. Follow these tips:
- Mix wet ingredients (sour cream, eggs, butter) well before combining with the dry cornbread mix to avoid lumps.
- Fold in the corn and cheese gently—don’t overmix, or the casserole can become dense.
- Make sure to drain the corn well to prevent excess moisture.
- Bake until a toothpick inserted comes out mostly clean; a few crumbs are okay, but no wet batter.
- Rest for 5-10 mins after baking so it firms up slightly and is easier to cut.
These little steps make a big difference in the final texture and make sure every bite has pockets of creamy, cheesy corn goodness with crispy bits on top.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowl – large enough to combine all ingredients without spills.
- Wooden spoon or spatula – gentle folding helps keep the cornbread light and fluffy.
- Measuring cups and spoons – for accuracy with ingredients like sour cream, eggs, and butter.
- Oven mitts – safety first when handling the hot casserole.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a different savory flavor that’s still meaty and satisfying.
- Stir in diced jalapeños or a pinch of cayenne pepper for a spicy kick that pairs well with the sweetness of the corn.
- Mix in chopped bell peppers or diced tomatoes for extra color and freshness.
- Swap cheddar cheese for pepper jack to add a little creamy heat throughout the casserole.
Loaded Cornbread Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 box cornbread mix (about 8.5 oz)
- 1 cup sour cream
- 1 cup canned whole kernel corn, drained
- 1 cup canned creamed corn
- 1 cup shredded sharp cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced (divided)
- 2 large eggs
- 1/3 cup butter, melted
- Optional: pinch of salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35-40 minutes to bake. After baking, it’s best to let it rest for 5-10 minutes before serving. Overall, plan for about 50 minutes from start to ready-to-eat.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
First, preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray so the casserole won’t stick and will come out easily after baking.
2. Mix the Batter:
In a large bowl, combine the cornbread mix, sour cream, eggs, and melted butter. Stir these ingredients together just until combined—don’t overmix to keep the texture light.
3. Add the Flavorful Ingredients:
Fold in the drained whole kernel corn, creamed corn, half of the shredded cheddar cheese, crumbled bacon (save some bacon for topping), and half of the sliced green onions. Mix gently until everything is evenly spread throughout the batter.
4. Assemble and Bake:
Pour the mixture into your prepared baking dish and spread it out evenly. Then, sprinkle the remaining cheddar cheese, bacon pieces, and green onions on top for a tasty, golden crust.
Bake the casserole in your preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
Once baked, remove the casserole from the oven and let it cool for 5-10 minutes. This helps it to set and makes it easier to slice. Serve warm and enjoy your cheesy, savory, bacon-loaded cornbread casserole!
Can I Use Frozen Corn Instead of Canned Corn?
Yes! Just make sure to thaw and drain the frozen corn well before adding it to the casserole to avoid extra moisture that can make the dish soggy.
How Should I Store Leftover Cornbread Casserole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Bacon?
You can swap cooked sausage, diced ham, or leave out the meat entirely for a vegetarian option. Adding a bit of smoked paprika can help keep a smoky flavor without bacon.
