You are going to love making Cornbread Casserole from Scratch! Weather you refer to it as corn casserole, cornbread casserole, creamed corn casserole, spooned corn or corn pudding this easy side dish recipe is perfect for a holiday meal or a weeknight dinner.
With simple ingredients and just a few minutes to put together the only thing hard is waiting for it to be done baking. This cornbread casserole can easily be customized to fit the flavors of your main dish.
Cornbread Casserole from Scratch
I have to be 100% up front here and tell you that in Pennsylvania cornbread casserole is not a thing. I had not heard of it until recently and then had to pick the brains of my midwestern team mate Savanah to learn all about it. We did a test run to see if we would enjoy it and want to include it in our Thanksgiving meal this year.
It was delicious and if you are looking for a corn casserole without jiffy mix or you are wanting to try cornbread casserole for the first time then you are going to love this cornbread casserole from scratch recipe. I also have to tell you that this is one of the easiest Thanksgiving side dish recipes ever.
Easy Holiday Side Dish Recipes
- Cheesy Potato Casserole
- Baked Macaroni and Cheese
- Lemon Roasted Asparagus
- Green beans with bacon
- Cheesy Brussel Sprouts with Bacon
- Pearl Onions In Cream Sauce
- Apple Cider Roast Brussel Sprouts
- Whole Roasted Cauliflower
- Oven Roasted Parmesan Asparagus
- Homemade Stuffing
Variations of this recipe
Make Jiffy Cornbread Casserole. Many people use Jiffy corn bread mix to make their cornbread casserole, if you want to use that then you can. Just omit the flour, baking powder, salt, and cornmeal and use half the box of jiffy mix instead and follow the rest of the recipe.
Make Cheesy Cornbread casserole. If you want to you can add 1/2 a cup to 1 cup of cheese in the corn casserole mix. If you are doing this I suggest adding cheddar cheese. Keep the rest of the recipe the same and just add the cheese.
Make Savory Cornbread Casserole. You can omit the sugar and reduce the recipe to 3 eggs, while keeping the rest of the recipe the same.
Make it chunkier. If you want more of a corn casserole instead of a cornbread casserole, use 15 ounces drained canned corn and 15 ounces canned creamed corn while keeping the rest of the ingredients the same.
Make it breadier. If you are using Jiffy mix then use a full box of mix and 1 cup of sour cream, 30 ounces creamed corn, 4 tablespoon butter, and 4 eggs. Omit the flour, cornmeal, baking powder, salt, and sugar.
How long to Bake Corn Casserole
If you want a thinner corn casserole with a crispier crust then use a 9×13 pan and bake for 45-55 minutes.
If you want a thicker corn casserole use an 8×8 baking pan and bake for 1 hour to 1 hour and 10 minutes.
Corn Casserole Ingredients
- All purpose flour
- cornmeal
- baking powder
- salt
- eggs
- white sugar
- sour cream
- Creamed corn
- butter
How to make Cornbread Casserole from Scratch
Preheat oven to 350ºF. Grease a 9×13 baking dish and set it aside.
In a small bowl whisk together the flour, cornmeal, baking powder, and salt.
In a medium bowl, whisk together the eggs and sugar. Slowly add in the sour cream, cream corn, butter, making sure you stir as you add them in.
Whisk the dry ingredients into the wet ingredients just until combined.
Pour the mixture in the pan and bake for 45-55 minutes, until the casserole is golden brown.
Allow it to cool for ten minutes to finish setting up and enjoy.
Cornbread Casserole from Scratch
Ingredients
- 1/2 cup plus 2 tablespoons flour
- 6 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup sugar
- 1/2 cup sour cream
- 30 ounces creamed corn
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350ºF. Grease a 9x13 baking dish and set it aside.
- In a small bowl whisk together the flour, cornmeal, baking powder, and salt.
- In a medium bowl, whisk together the eggs and sugar. Slowly add in the sour cream, cream corn, butter, making sure you stir as you add them in.
- Whisk the dry ingredients into the wet ingredients just until combined.
- Pour the mixture in the pan and bake for 45-55 minutes, until the casserole is golden brown.
- Allow it to cool for ten minutes to finish setting up and enjoy.
Comments & Reviews
Eve Sheehan says
Hi! I had one can of creamed corn and one can of corn niblets (no added salt). So I drained the corn niblets and used both the creamed and that one. To balance out the moistness, I changed the sour cream to one cup instead of 1/2 cup. It came out exceptional!! I’ve printed the recipe to keep in my favs. Thank you so much for this delicious dish which will be served for years.