Craving cozy comfort food that’s both hearty and hassle-free? You’ve come to the right place! Cornbread casserole is the ultimate crowd-pleaser—perfect for potlucks, weeknight dinners, or holiday feasts. From cheesy classics to spicy twists, we’ve gathered 28 mouthwatering recipes that’ll have everyone asking for seconds. Let’s dive into these delicious ideas and find your new favorite dish!
Cheesy Jalapeño Cornbread Casserole
You’ll love this comforting, crowd-pleasing casserole that brings together the warmth of cornbread with a spicy, cheesy kick—perfect for potlucks, weeknight dinners, or holiday gatherings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Cornbread mix – 1 box (8.5 oz)
– Eggs – 2
– Milk – ⅔ cup
– Cheddar cheese – 1 cup, shredded
– Jalapeños – ¼ cup, diced
– Butter – ¼ cup, melted
Instructions
1. Preheat your oven to 375°F and grease a 9×9-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the cornbread mix, eggs, and milk until just combined, being careful not to overmix to keep the texture tender.
3. Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
4. Pour the melted butter into the batter and stir gently to incorporate it fully, which will add richness and help create a golden crust.
5. Transfer the batter to the prepared baking dish, spreading it into an even layer with a spatula.
6. Bake at 375°F for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, checking at 30 minutes to avoid overbaking.
7. Remove the casserole from the oven and let it cool in the dish for 10 minutes before slicing to allow it to set properly.
A warm, savory slice offers a moist, crumbly texture with pockets of melted cheese and a subtle heat from the jalapeños. Serve it alongside chili or soup for a hearty meal, or top it with a dollop of sour cream for extra creaminess.
Bacon and Chive Cornbread Casserole
Savor the ultimate comfort food with this savory twist on a classic: a hearty casserole that combines smoky bacon, fresh chives, and sweet cornbread into one irresistible dish. Perfect for potlucks or cozy family dinners, it’s surprisingly simple to whip up, even for beginners. Follow these methodical steps to create a crowd-pleaser that’s both flavorful and foolproof.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Cornbread mix – 1 box (8.5 oz)
– Milk – 1 cup
– Egg – 1
– Bacon – 6 slices
– Chives – ¼ cup, chopped
– Cheddar cheese – 1 cup, shredded
– Butter – 2 tbsp
Instructions
1. Preheat your oven to 375°F and grease a 9×9-inch baking dish with 1 tbsp of butter.
2. Cook the bacon in a skillet over medium heat for 8–10 minutes until crispy, then drain on paper towels and crumble.
3. In a large bowl, whisk together the cornbread mix, milk, and egg until just combined—avoid overmixing to keep the texture tender.
4. Fold in the crumbled bacon, chopped chives, and ½ cup of shredded cheddar cheese into the batter.
5. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
6. Sprinkle the remaining ½ cup of cheddar cheese on top of the batter.
7. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove from the oven and let the casserole cool for 10 minutes before serving to allow it to set properly.
9. Dot the top with the remaining 1 tbsp of butter for added richness and shine.
Here’s what makes this dish special: the casserole emerges with a moist, crumbly interior from the cornbread, balanced by the salty crunch of bacon and the subtle onion-like bite of chives. Serve it warm alongside a bowl of chili or as a brunch centerpiece, and consider drizzling it with honey for a sweet-savory contrast that elevates every bite.
Southwestern Cornbread Casserole with Black Beans
Crafting a comforting, one-dish meal is easier than you think with this hearty casserole that layers savory flavors and a golden cornbread topping. Combining pantry staples with minimal prep, it’s perfect for busy weeknights or casual gatherings, delivering a satisfying blend of textures and Southwestern-inspired taste.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Black beans – 2 (15-ounce) cans
– Corn – 1 (15-ounce) can
– Diced tomatoes – 1 (14.5-ounce) can
– Cornbread mix – 1 (8.5-ounce) box
– Egg – 1 large
– Milk – ⅓ cup
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray or oil.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Drain and rinse the black beans and corn thoroughly in a colander to remove excess sodium.
6. Add the drained black beans, corn, diced tomatoes (with their juices), chili powder, cumin, and salt to the skillet.
7. Stir the mixture well to combine all ingredients evenly, then simmer over medium-low heat for 5 minutes to meld the flavors.
8. Pour the skillet mixture into the prepared baking dish and spread it into an even layer.
9. Sprinkle shredded cheddar cheese evenly over the top of the bean mixture.
10. In a medium bowl, whisk together the cornbread mix, egg, and milk until just combined, avoiding overmixing to keep the topping tender.
11. Pour the cornbread batter over the cheese layer and use a spatula to spread it gently to cover the surface.
12. Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
13. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the layers to set.
Zesty and wholesome, this casserole emerges from the oven with a fluffy, slightly sweet cornbread crust that contrasts beautifully with the savory, spiced bean filling beneath. Serve it warm alongside a crisp green salad or topped with a dollop of cool sour cream for added creaminess, making it a versatile centerpiece that’s as fitting for a family dinner as it is for potluck gatherings.
Honey Butter Cornbread Casserole with Sausage
Crafting a comforting casserole that combines savory sausage with sweet cornbread is easier than you might think. This honey butter cornbread casserole with sausage brings together simple ingredients for a hearty, crowd-pleasing dish perfect for weeknight dinners or holiday gatherings. Follow these step-by-step instructions to create a golden, flavorful bake that’s both satisfying and straightforward.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Cornbread mix – 1 box (about 8.5 oz)
– Milk – ⅔ cup
– Egg – 1
– Honey – ¼ cup
– Butter – 4 tbsp
– Sausage – 1 lb (ground, mild or spicy)
– Onion – 1 medium, diced
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, cook the sausage and diced onion for 8–10 minutes, breaking the sausage into small crumbles with a spatula until no pink remains and the onion is softened.
3. Tip: Drain any excess grease from the skillet to prevent the casserole from becoming too oily.
4. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined, avoiding overmixing to keep the texture tender.
5. Stir the cooked sausage and onion mixture into the cornbread batter until evenly distributed.
6. Pour the batter into the prepared baking dish and spread it into an even layer with a spatula.
7. Bake in the preheated oven for 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Tip: Check the casserole at 20 minutes to avoid overbaking, as oven temperatures can vary.
9. While the casserole bakes, melt the butter in a small saucepan over low heat, then stir in the honey until fully combined.
10. Remove the casserole from the oven and immediately drizzle the honey butter mixture evenly over the top.
11. Tip: Let the casserole rest for 5 minutes before serving to allow the honey butter to soak in and make slicing easier.
12. Serve warm directly from the dish.
Perfectly golden with a slightly crisp crust and a moist, crumbly interior, this casserole balances the savory sausage with the sweet honey butter glaze. Pair it with a fresh green salad or roasted vegetables for a complete meal, or enjoy leftovers reheated for a quick breakfast—the flavors deepen overnight, making it even more delicious the next day.
Maple Glazed Cornbread Casserole with Pecans
You might think cornbread is just a side dish, but this maple-glazed version transforms it into a show-stopping casserole perfect for cozy gatherings. With a crunchy pecan topping and sweet glaze, it’s a comforting twist that’s surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Yellow cornmeal – 1 cup
– All-purpose flour – 1 cup
– Granulated sugar – ¼ cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Milk – 1 cup
– Egg – 1 large
– Unsalted butter – ¼ cup, melted
– Maple syrup – ½ cup
– Chopped pecans – ¾ cup
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the milk, egg, and melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain; avoid overmixing to keep the texture tender.
5. Transfer the batter to the prepared baking dish and spread it evenly with a spatula.
6. Bake at 375°F for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. While the cornbread bakes, combine the maple syrup and chopped pecans in a small bowl.
8. Remove the cornbread from the oven and carefully pour the maple-pecan mixture over the top, spreading it evenly with a spoon.
9. Return the dish to the oven and bake for an additional 10 minutes at 375°F, until the glaze is bubbly and the pecans are lightly toasted.
10. Let the casserole cool in the dish for 15 minutes before slicing to allow it to set properly.
Very moist and slightly crumbly, this cornbread casserole boasts a rich maple flavor that pairs beautifully with the toasted pecans. For a creative twist, serve it warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a decadent dessert.
Savory Cornbread Casserole with Ground Beef
You’ll love how this comforting, one-pan meal brings together classic cornbread and hearty ground beef in a fuss-free casserole that’s perfect for busy weeknights or casual gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Ground beef – 1 lb
– Cornbread mix – 1 box (about 8.5 oz)
– Milk – ⅓ cup
– Egg – 1 large
– Canned corn – 1 cup, drained
– Shredded cheddar cheese – 1 cup
– Onion – ½ cup, diced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add ½ cup diced onion to the skillet and sauté for 3–4 minutes until translucent and fragrant.
4. Add 1 lb ground beef to the skillet, breaking it into small crumbles with a wooden spoon as it cooks.
5. Cook the beef for 6–8 minutes until fully browned and no pink remains, stirring occasionally.
6. Drain any excess grease from the skillet, then stir in 1 cup drained canned corn, ½ tsp salt, and ¼ tsp black pepper.
7. In a medium bowl, whisk together 1 box cornbread mix, ⅓ cup milk, and 1 large egg until just combined—avoid overmixing to keep the topping tender.
8. Spread the beef mixture evenly into the prepared baking dish using a spatula.
9. Sprinkle 1 cup shredded cheddar cheese over the beef layer in an even coating.
10. Pour the cornbread batter over the cheese layer, gently spreading it to cover the surface completely.
11. Bake the casserole at 375°F (190°C) for 25–30 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
12. Let the casserole rest for 5 minutes before serving to allow the layers to set for easier slicing.
Mouthwatering and satisfying, this casserole offers a delightful contrast between the moist, savory beef filling and the slightly sweet, crumbly cornbread topping. For a creative twist, serve it alongside a crisp green salad or top individual portions with a dollop of sour cream and chopped green onions for extra freshness.
Tex-Mex Cornbread Casserole with Chicken
Whether you’re craving comfort food with a kick or need a hearty one-dish dinner, this Tex-Mex cornbread casserole with chicken delivers bold flavors with minimal fuss. Warm, cheesy, and packed with protein, it’s a crowd-pleaser that comes together in about an hour. Let’s walk through each step to ensure your casserole turns out perfectly every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Chicken breast – 1 lb
– Cornbread mix – 1 box (8.5 oz)
– Milk – ⅓ cup
– Egg – 1
– Canned corn – 1 cup
– Black beans – 1 cup
– Diced tomatoes – 1 cup
– Shredded cheddar cheese – 1 cup
– Taco seasoning – 2 tbsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Dice the chicken breast into ½-inch cubes.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the diced chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until no pink remains and the pieces are lightly browned.
5. Sprinkle 2 tbsp of taco seasoning over the cooked chicken, stir to coat evenly, and remove the skillet from heat.
6. In a medium bowl, combine 1 box of cornbread mix, ⅓ cup of milk, and 1 egg, stirring just until no dry streaks remain—overmixing can make the cornbread tough.
7. Spread the seasoned chicken evenly in the bottom of the greased baking dish.
8. Layer 1 cup of canned corn, 1 cup of black beans (rinsed and drained), and 1 cup of diced tomatoes over the chicken.
9. Pour the cornbread batter over the layered ingredients, using a spatula to spread it gently to cover the surface.
10. Bake at 375°F for 30 minutes, then sprinkle 1 cup of shredded cheddar cheese on top.
11. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and a toothpick inserted into the cornbread comes out clean.
12. Let the casserole rest for 5 minutes before serving to allow the layers to set—this prevents it from falling apart when sliced.
The result is a golden, fluffy cornbread topping that contrasts beautifully with the savory, spiced chicken and beans underneath. For a fresh twist, top servings with diced avocado or a dollop of sour cream to balance the warmth of the taco seasoning.
Vegan Cornbread Casserole with Zucchini
Vegan cornbread casserole with zucchini is the perfect comforting dish for busy weeknights, combining savory vegetables with a fluffy cornbread topping. This one-pan wonder is surprisingly simple to make, requiring just a handful of pantry staples and fresh zucchini. Follow these methodical steps to create a wholesome meal that even beginner cooks can master.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Zucchini – 2 cups, diced
– Yellow onion – 1 medium, diced
– Olive oil – 2 tbsp
– Cornmeal – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsweetened almond milk – 1 cup
– Maple syrup – 2 tbsp
– Apple cider vinegar – 1 tbsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish.
2. Heat olive oil in a large skillet over medium heat for 1 minute.
3. Add diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until translucent.
4. Add diced zucchini to the skillet and cook for 8 minutes, stirring every 2 minutes, until softened but still slightly firm.
5. Transfer the zucchini-onion mixture to the prepared baking dish, spreading it evenly across the bottom.
6. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt until fully combined.
7. Pour almond milk, maple syrup, and apple cider vinegar into the dry ingredients.
8. Stir the batter with a spatula for exactly 30 seconds until just combined, being careful not to overmix—this ensures a tender cornbread topping.
9. Pour the batter evenly over the zucchini mixture in the baking dish.
10. Bake at 375°F for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Remove from the oven and let the casserole rest for 10 minutes before serving to allow the flavors to meld.
This casserole emerges from the oven with a golden, slightly crisp cornbread crust that gives way to a moist, savory zucchini filling underneath. The subtle sweetness from the maple syrup balances the earthy vegetables beautifully. Try serving it warm with a dollop of vegan sour cream or alongside a simple green salad for a complete meal.
BBQ Pulled Pork Cornbread Casserole
Zesty and comforting, this BBQ pulled pork cornbread casserole is the ultimate weeknight dinner solution that combines smoky, savory flavors with a golden cornbread topping. It’s a simple, one-dish wonder that requires minimal prep and delivers maximum satisfaction, perfect for feeding a crowd or enjoying as leftovers throughout the week. Follow these methodical steps to create a dish that’s both hearty and delicious, ideal for beginners looking to master a comforting classic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– BBQ pulled pork – 2 cups
– Cornbread mix – 1 box (about 8.5 oz)
– Egg – 1 large
– Milk – ⅓ cup
– Shredded cheddar cheese – 1 cup
– BBQ sauce – ½ cup
Instructions
1. Preheat your oven to 375°F and grease a 9×9-inch baking dish with non-stick spray.
2. Spread the BBQ pulled pork evenly in the bottom of the prepared baking dish.
3. Drizzle the BBQ sauce over the pulled pork layer, using a spoon to coat it thoroughly for enhanced flavor.
4. In a medium mixing bowl, combine the cornbread mix, egg, and milk, stirring until just blended to avoid a tough texture.
5. Pour the cornbread batter over the pulled pork layer, spreading it gently with a spatula to cover completely.
6. Sprinkle the shredded cheddar cheese evenly on top of the cornbread batter.
7. Bake in the preheated oven for 40-45 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the layers to set properly.
9. Cut into squares and serve warm directly from the baking dish.
The casserole emerges with a crispy, cheesy cornbread crust that gives way to tender, saucy pulled pork beneath, creating a delightful contrast in textures. For a creative twist, top individual servings with a dollop of sour cream or pickled jalapeños to add a tangy kick that complements the smoky BBQ flavors beautifully.
Herbed Cornbread Casserole with Mushrooms
Gathering around the table for a comforting meal just got easier with this hearty casserole that combines savory mushrooms with tender cornbread in one dish. Perfect for chilly evenings or potluck gatherings, it’s a fuss-free recipe that delivers big flavor with minimal effort. Let’s walk through each step together to ensure success.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Cornbread mix – 1 box (8.5 oz)
– Milk – ⅔ cup
– Egg – 1 large
– Butter – ¼ cup
– Mushrooms – 8 oz, sliced
– Onion – 1 small, diced
– Garlic – 2 cloves, minced
– Dried thyme – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish lightly with butter or non-stick spray.
2. In a large skillet over medium heat, melt the butter until it bubbles slightly, about 1 minute.
3. Add the diced onion and sliced mushrooms to the skillet, cooking until the onions are translucent and the mushrooms release their liquid, approximately 5–7 minutes.
4. Stir in the minced garlic, dried thyme, salt, and black pepper, cooking for 1 more minute until fragrant, then remove the skillet from heat.
5. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined, avoiding overmixing to keep the texture tender.
6. Fold the cooked mushroom mixture into the cornbread batter gently until evenly distributed.
7. Pour the batter into the prepared baking dish, spreading it into an even layer with a spatula.
8. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the casserole cool in the dish for 5 minutes before slicing to allow it to set properly.
10. Serve warm directly from the dish. Pair this casserole with a crisp green salad for a balanced meal, as its savory herbs and earthy mushrooms shine against the sweet cornbread base. The result is a moist, slightly crumbly texture that’s perfect for soaking up gravies or enjoying on its own.
Stuffed Bell Pepper Cornbread Casserole
Ready to transform bell peppers and cornbread into a comforting one-dish meal? This stuffed bell pepper cornbread casserole layers savory filling with a golden cornbread topping, baking into a hearty dinner that’s perfect for busy weeknights. Follow each step carefully for a delicious result every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Bell peppers – 3 large
– Ground beef – 1 lb
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Cornbread mix – 1 (8.5 oz) box
– Milk – ⅓ cup
– Egg – 1 large
– Shredded cheddar cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. Heat the olive oil in a large skillet over medium-high heat for 1 minute.
4. Add the diced onion to the skillet and cook for 3–4 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
6. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
7. Drain any excess grease from the skillet using a spoon or paper towels.
8. Stir in the diced tomatoes, tomato paste, salt, and black pepper, then simmer for 5 minutes to thicken slightly.
9. Arrange the bell pepper halves in a 9×13-inch baking dish, cut sides up.
10. Spoon the beef mixture evenly into each bell pepper half, filling them completely.
11. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined, being careful not to overmix for a tender texture.
12. Spread the cornbread batter evenly over the stuffed peppers in the baking dish.
13. Sprinkle the shredded cheddar cheese evenly over the cornbread layer.
14. Bake in the preheated oven for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15. Let the casserole rest for 5 minutes before serving to allow the filling to set.
The baked cornbread topping turns crisp and golden, while the peppers soften into tender vessels for the savory beef filling. Serve it straight from the dish with a simple green salad for a complete meal, or customize it by swapping the beef for ground turkey and adding a pinch of chili powder for a spicy twist.
Creamy Cornbread Casserole with Cream Cheese
Wondering what to bring to your next potluck or family dinner? This creamy cornbread casserole with cream cheese is a comforting side dish that combines sweet cornbread with a rich, tangy cream cheese layer. It’s simple to assemble and bakes into a golden, bubbly delight that everyone will love.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Cornbread mix – 1 box (8.5 oz)
– Milk – 1 cup
– Egg – 1
– Cream cheese – 8 oz
– Butter – ¼ cup
– Canned corn – 1 can (15 oz)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large bowl, combine the cornbread mix, milk, and egg, stirring until just mixed to avoid overworking the batter.
3. Pour the cornbread batter into the prepared baking dish, spreading it evenly with a spatula.
4. In a separate bowl, soften the cream cheese by microwaving it for 20 seconds, then mix it with the butter until smooth.
5. Drop spoonfuls of the cream cheese mixture over the cornbread batter, then use a knife to swirl it gently into the batter for a marbled effect.
6. Drain the canned corn and sprinkle it evenly over the top of the casserole.
7. Bake the casserole in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the casserole from the oven and let it cool for 10 minutes before serving to allow it to set properly.
Enjoy this casserole warm, where the creamy swirls melt into the moist cornbread, offering a delightful contrast of textures. Each bite is slightly sweet from the cornbread, balanced by the tangy cream cheese, making it perfect alongside grilled meats or as a standalone comfort food. For a creative twist, try adding chopped jalapeños to the batter for a spicy kick.
Conclusion
Versatile and delicious, these 28 cornbread casserole ideas offer something for every occasion. We hope you find a new family favorite! Give one a try, then leave a comment telling us which recipe you loved. Don’t forget to share this roundup on Pinterest to help other home cooks discover these comforting dishes. Happy baking!
