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Classic Southern Cornbread Casserole - Cozy, Comforting, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (optional, adjust to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1 cup sour cream (or full-fat Greek yogurt)
  • 1/2 cup whole milk
  • 1 can (15 ounces) creamed corn
  • 1 cup frozen or canned corn kernels, drained if canned
  • 1 cup shredded sharp cheddar cheese (optional but recommended)
  • 1 small onion, finely chopped (optional for added savoriness)
  • 1 jalapeño, seeded and minced (optional for mild heat)

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. If you prefer crispier edges, place the empty dish in the oven to preheat while you mix the batter.
  2. Melt the butter: Melt the butter in a small saucepan or in the microwave. Let it cool for 2–3 minutes so it doesn’t scramble the eggs.
  3. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. This helps the batter stay light and evenly seasoned.
  4. Combine wet ingredients: In a separate bowl, whisk the eggs, sour cream, and milk until smooth. Stir in the melted butter, creamed corn, and corn kernels.
  5. Add aromatics and cheese: Fold in the onion, jalapeño, and cheddar if using. Keep the mixture gentle so the batter stays airy.
  6. Bring it together: Pour the wet mixture into the dry ingredients and stir just until combined. Some small lumps are fine. Overmixing can make the casserole tough.
  7. Bake: Pour the batter into the prepared dish. Smooth the top and bake for 35–45 minutes, until the edges are golden and a tester inserted in the center comes out with moist crumbs, not wet batter.
  8. Rest and serve: Let the casserole rest for 10 minutes before slicing. This helps it set and makes cleaner cuts.