This Loaded Cornbread Casserole is comfort in a baking dish. It bakes up ultra creamy with golden edges, melty cheddar, sweet corn pops, and just enough jalapeño warmth to keep every bite exciting.
It’s the side dish everyone will ask for again, but it’s hearty enough to steal the spotlight on any cozy night in.
Why You’ll Love This Loaded Cornbread Casserole
- Big flavor, little effort: pantry-friendly ingredients and simple steps.
- Creamy, cheesy, and gently spiced with jalapeño for balance.
- Feeds a crowd and travels well for holidays and potlucks.
- Flexible: easy gluten-free and vegetarian swaps.
Loaded Cornbread Casserole Ingredients & Substitutions
- 1 box (8.5 oz) cornbread mix (like Jiffy). Sub: use your favorite 8.5 oz cornbread or gluten-free mix.
- 1 can (14.75 oz) creamed corn. Sub: blend 1 cup corn with 1/2 cup milk and a pinch of sugar and salt.
- 1 can (15 oz) whole-kernel corn, drained. Sub: 1 1/2 cups frozen corn, thawed and patted dry.
- 2 large eggs, room temperature. Sub: 2 flax eggs for vegan approach, texture will be slightly denser.
- 1 cup sour cream. Sub: full-fat Greek yogurt or dairy-free sour cream.
- 1/2 cup unsalted butter, melted and slightly cooled. Sub: 1/2 cup olive oil or melted ghee.
- 1 1/2 cups shredded sharp cheddar cheese, divided. Sub: pepper jack, Monterey Jack, or dairy-free shreds.
- 6 slices bacon, cooked crisp and crumbled. Sub: diced sautéed mushrooms or smoked paprika for vegetarian depth.
- 1 jalapeño, seeded and finely minced. Sub: canned diced green chiles for mild heat, or omit for no spice.
- 3 green onions, thinly sliced. Sub: 1/4 cup finely diced red onion or chives.
- 1/2 tsp kosher salt and 1/4 tsp black pepper, to taste.
- Optional garnish: extra green onions, hot honey, or a drizzle of crema.
Step-by-Step Instructions to Make Loaded Cornbread Casserole
Step 1: Preheat and Prepare Your Pan
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray. Line with parchment if you want easy lift-out squares.
Step 2: Cook the Bacon
Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel lined plate and crumble once cooled. Reserve 1 tablespoon bacon drippings if you like for extra flavor.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk eggs, sour cream, melted butter, and creamed corn until smooth. Stir in drained corn, jalapeño, green onions, salt, and pepper.
Step 4: Fold in the Cornbread Mix and Cheese
Sprinkle the cornbread mix over the bowl and gently fold until just combined. Stir in 1 cup of the shredded cheddar and half the crumbled bacon. Do not overmix.
Step 5: Fill the Pan
Spread the batter evenly in the prepared dish. Smooth the top with a spatula.
Step 6: Bake Until Set
Bake for 35 to 40 minutes, until the center is set and the edges are golden. A toothpick inserted near the center should come out with moist crumbs but not wet batter.
Step 7: Add the Topping
Sprinkle the remaining 1/2 cup cheddar and the rest of the bacon over the top. Return to the oven for 5 to 8 minutes, just until the cheese melts and bubbles.
Step 8: Rest and Serve
Let the casserole rest 10 minutes for clean slices. Garnish with extra green onions. Serve warm with a drizzle of hot honey if you like sweet heat.
Tips for Success
- Room temp dairy and eggs help the batter mix evenly and bake up tender.
- Drain corn well so the casserole sets creamy, not soggy.
- Use freshly shredded cheese for best melt and flavor.
- Add jalapeño seeds for extra heat or remove completely for kid friendly.
- Rest before slicing to lock in moisture and keep squares neat.
Variations of Loaded Cornbread Casserole
- Southwest: add 1 tsp chili powder, 1/2 tsp cumin, and black beans.
- BBQ Chicken: fold in 1 cup chopped cooked BBQ chicken and a swirl of sauce.
- Tex-Mex: swap cheddar for pepper jack and add 1/2 cup sautéed bell peppers.
- Broccoli Cheddar: fold in 1 cup steamed chopped broccoli.
- Gluten-Free: use a certified GF cornbread mix and check labels on canned goods.
Serving Suggestions: What to Pair with Loaded Cornbread Casserole
- Holiday mains: roast turkey, ham, prime rib.
- Weeknight favorites: chili, pulled pork, grilled chicken thighs.
- Fresh sides: crunchy slaw, simple green salad with lime vinaigrette.
- Finishing touches: hot honey, pickled jalapeños, or a dollop of sour cream.
Storage & Reheating Instructions
- Refrigerate: cool completely, cover, and store up to 4 days.
- Freeze: wrap portions tightly and freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: cover and warm at 325°F for 15 to 20 minutes, or microwave individual slices in 30 second bursts until heated through.
Memories Made Around the Table
I first made this for a Friendsgiving where every chair was mismatched and the laughter was loud. The casserole disappeared before the gravy hit the table, and now it’s the dish I’m always asked to bring back.
FAQs
Can I make this ahead? Yes. Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Is it spicy? It’s gently spiced. For no heat, skip the jalapeño. For more, keep some seeds or add a pinch of cayenne.
Can I double the recipe? Yes. Use two 9×13 pans or a deep roasting pan. Add a few extra minutes to the bake time and check the center for doneness.
Can I make it vegetarian? Absolutely. Omit bacon and add sautéed mushrooms or smoked paprika for savory depth.
What if I do not have cornbread mix? Use 1 cup fine cornmeal, 1/2 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp kosher salt in place of the mix.
Final Thoughts
Cozy, creamy, and crowd-pleasing, this Loaded Cornbread Casserole is the kind of dish that turns any meal into a celebration. Make it once and it quickly becomes a tradition.
Loaded Cornbread Casserole
Equipment
- 1 9x13 inch baking dish greased; parchment optional
- 1 Skillet for cooking bacon
- 1 Large mixing bowl
- 1 Whisk
- 1 Spatula
Ingredients
Casserole
- 1 box cornbread mix 8.5 oz (like Jiffy)
- 14.75 oz creamed corn 1 can
- 15 oz corn kernels canned, drained
- 2 large eggs room temperature
- 1 cup sour cream
- 0.5 cup unsalted butter melted, slightly cooled
- 1 cup sharp cheddar cheese shredded
- 6 slices bacon cooked crisp and crumbled, divided
- 1 jalapeño seeded, finely minced
- 3 green onions thinly sliced
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
Topping & Garnish
- 0.5 cup sharp cheddar cheese shredded
- Reserved crumbled bacon
- Optional garnish: extra green onions hot honey, or a drizzle of crema.
Instructions
Make the Loaded Cornbread Casserole
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray. Line with parchment if you want easy lift-out squares.
- Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate and crumble once cooled. Reserve 1 tablespoon bacon drippings if desired for extra flavor.
- In a large bowl, whisk eggs, sour cream, melted butter, and creamed corn until smooth. Stir in drained corn, jalapeño, green onions, salt, and pepper.
- Sprinkle the cornbread mix over the bowl and gently fold until just combined. Stir in 1 cup of the shredded cheddar and half the crumbled bacon. Do not overmix.
- Spread the batter evenly in the prepared dish and smooth the top with a spatula.
- Bake for 35 to 40 minutes, until the center is set and the edges are golden. A toothpick inserted near the center should come out with moist crumbs but not wet batter.
Finish and Serve
- Sprinkle the remaining 1/2 cup cheddar and the rest of the bacon over the top. Return to the oven for 5 to 8 minutes, just until the cheese melts and bubbles.
- Let the casserole rest 10 minutes for clean slices. Garnish with extra green onions and serve warm; drizzle with hot honey if you like sweet heat.