Loaded Cornbread Casserole Recipe
If you’re searching for a crowd-pleasing comfort dish with the perfect balance of sweet and savory, this Loaded Cornbread Casserole might just steal the show at your next gathering. Bursting with golden cornbread, juicy kernels of corn, creamy sour cream, melty cheddar, smoky bacon, and a hint of green onion, each bite is beautifully layered with flavor. You’ll love how versatile and downright addictive this Southern-inspired bake can be, whether as a showstopping side for your favorite BBQ or the highlight of a cozy family meal.
Ingredients You’ll Need
Every ingredient in this casserole plays a specific role: some bring moisture, others add a punch of flavor, and a few offer that irresistible gooey factor. The result is a casserole with a rich, hearty texture and plenty of pop from its bold mix-ins.
- Cornbread Mix: The backbone of the dish, providing sweetness and structure with minimal fuss—Jiffy is a classic choice.
- Whole Kernel Corn: Adds bursts of juicy sweetness and a lovely bit of crunch for contrast.
- Cream-Style Corn: Lends creaminess and moisture, keeping the casserole luxuriously soft.
- Sour Cream: Infuses tang and extra richness, ensuring your casserole never tastes dry.
- Milk: Helps make the batter smooth and bake up perfectly tender.
- Unsalted Butter (melted): Adds classic buttery flavor and a melt-in-your-mouth texture.
- Large Eggs: Bind all the ingredients together for a cohesive, sliceable bake.
- Cheddar Cheese (shredded): Pumps up the richness and melts into glorious, cheesy pockets.
- Cooked and Crumbled Bacon: Brings smoky, salty flavor that keeps everyone coming back for seconds.
- Chopped Green Onions: Scatters in fresh color and a mild, savory bite—optional, but highly recommended!
- Garlic Powder: Rounds out the flavor profile with subtle, savory depth.
- Salt: Essential for bringing out all the flavors—taste as you go for perfect seasoning.
- Black Pepper: Adds a gentle warmth and a touch of peppery complexity.
How to Make Loaded Cornbread Casserole
Step 1: Preheat and Prep the Baking Dish
First things first: set your oven to 350°F so it’s perfectly hot when it’s time to bake. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This small step guarantees the Loaded Cornbread Casserole releases cleanly and gets just the right golden bottom crust.
Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, whisk together the cornbread mix, whole kernel corn, cream-style corn, sour cream, milk, melted butter, and eggs. Give everything a good mix until it’s smooth—don’t worry if you see a few lumps, that’s completely normal for this rustic dish!
Step 3: Stir in the Flavor Boosters
Now comes the fun part: add the shredded cheddar cheese, crumbled bacon, green onions, garlic powder, salt, and pepper. Fold these ingredients in gently, making sure they’re evenly distributed but not over-mixed. This is what turns your cornbread casserole into the “loaded” version everyone raves about.
Step 4: Pour and Spread the Batter
Pour the batter into your prepared baking dish and use a spatula to smooth it out into an even layer. This ensures every portion of your Loaded Cornbread Casserole bakes up beautifully, with pockets of cheese and bacon in every bite.
Step 5: Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 40 to 45 minutes. The casserole is ready when the center is set (no wiggly middles here!) and the top is gorgeously golden. Let it cool for about 5-10 minutes before slicing in—it helps set those layers and makes serving a breeze.
How to Serve Loaded Cornbread Casserole
Garnishes
Take your Loaded Cornbread Casserole to the next level by sprinkling on extra chopped green onions, a handful of shredded cheddar, or even a dollop of sour cream. For a bit of heat, thin slices of fresh jalapeño look gorgeous and add a zesty kick. These finishing touches make it clear this isn’t your average cornbread.
Side Dishes
This casserole shines beside smoky BBQ mains like pulled pork or brisket, and it’s also amazing with hearty chili or roasted veggies. For a classic comfort meal, serve it with fried chicken, creamy coleslaw, or a bright chopped salad. It can even double as a brunch centerpiece with eggs and fresh fruit on the side.
Creative Ways to Present
Who says skillet is the only way to serve cornbread? Try baking and serving your Loaded Cornbread Casserole in individual ramekins for parties, or cut it into neat cubes for a fun appetizer tray. A spoonful on top of a bowl of chili adds magic, and leftovers make a killer breakfast topped with a runny fried egg.
Make Ahead and Storage
Storing Leftovers
Leftover Loaded Cornbread Casserole keeps beautifully in the fridge for up to four days. Just cover the baking dish tightly with foil or transfer slices to an airtight container to lock in moisture and flavor. It makes a delicious next-day snack or side!
Freezing
Want to plan ahead? Freeze cooled portions wrapped tightly in plastic wrap and foil, or tuck them in a freezer-safe container. Just be sure to thaw overnight in the fridge before reheating for the best texture. It’s the perfect way to fight off those “what’s for dinner?” blues!
Reheating
To revive that fresh-from-the-oven flavor, reheat in a 350°F oven, covered with foil, for about 15 minutes or until warmed through. For a quick fix, pop slices in the microwave for a minute or two—just watch so the cheese doesn’t overcook. Add a sprinkle of water and cover loosely for extra-moist results.
FAQs
Can I make Loaded Cornbread Casserole vegetarian?
Absolutely! Simply omit the bacon or substitute it with vegetarian bacon or sautéed mushrooms for a satisfying savory touch. You’ll still get all the cheesy, creamy, corny goodness that makes this casserole a hit.
What can I use if I don’t have sour cream?
No sour cream? No problem! Plain Greek yogurt or even regular yogurt makes a great swap. They’ll keep your Loaded Cornbread Casserole moist and tangy, with barely any difference in taste or texture.
Can I prepare the batter in advance?
For freshest results, prep all your mix-ins (like shredding cheese and cooking bacon) in advance, then quickly stir together and bake just before serving. If you must mix ahead, keep the wet and dry ingredients separate, then combine just before baking for the fluffiest casserole.
How spicy can I make this?
Loaded Cornbread Casserole is endlessly customizable! For extra kick, toss in diced jalapeños, a dash of cayenne, or even hot sauce in the batter. Adjust the quantity to match your heat tolerance, and top with more sliced peppers for serving.
Can I double the recipe for a crowd?
Definitely! You can easily double everything and bake in two large dishes for larger gatherings. Just make sure both pans fit in your oven and keep an eye on the baking time—it might need a few extra minutes for a thicker casserole.
Final Thoughts
There’s something magical about a dish that brings people together—and Loaded Cornbread Casserole is exactly that kind of recipe. With minimal effort and maximum crowd appeal, it’s bound to become a new staple at your table. Give it a try the next time you want to wow family and friends, and don’t be surprised when they ask you for the recipe!
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Loaded Cornbread Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Loaded Cornbread Casserole recipe. Packed with corn, cheese, bacon, and green onions, this Southern favorite is a crowd-pleaser for any occasion.
Ingredients
Cornbread Mixture:
- 1 (8.5-ounce) box cornbread mix (like Jiffy)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Additional Ingredients:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix the ingredients: In a large bowl, combine the cornbread mix, whole corn, cream-style corn, sour cream, milk, melted butter, and eggs. Mix well.
- Add remaining ingredients: Stir in the shredded cheese, bacon, green onions, garlic powder, salt, and pepper.
- Bake: Pour the batter into the dish and bake for 40–45 minutes until set and golden brown.
- Serve: Let it cool for 5–10 minutes before serving.
Notes
- This casserole is versatile and pairs well with BBQs, chili, or holiday meals.
- For a spicy kick, add chopped jalapeños or swap bacon for cooked sausage.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
