Ultimate Cornbread Casserole Recipe

Introduction

This Ultimate Cornbread Casserole is a comforting and flavorful dish perfect for any occasion. Combining the sweetness of corn with crispy bacon, sharp cheddar, and a touch of jalapeño heat, it’s sure to become a family favorite.

Ingredients

• 1 cup cornmeal*
• 1 cup all-purpose flour*
• 1 tablespoon baking powder*
• 3/4 teaspoon salt*
• 1 to 2 tablespoons sugar
• 1 (16-ounce) bag frozen corn (thawed & drained)
• 1 cup milk
• 1 cup sour cream
• 6 tablespoons butter (melted)
• Freshly ground black pepper (to taste)
• 8 ounces bacon (cooked until crispy and diced)
• 1 to 2 jalapeños (minced)
• 1 1/2 cups grated cheddar cheese (divided)

Instructions

1. Step 1: Preheat your oven to 350°F with the rack positioned in the center. Generously grease a 9- by 13-inch baking dish and set aside.
2. Step 2: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Stir in the thawed and drained corn, sour cream, and milk until combined. Add the melted butter, freshly ground black pepper, most of the cooked bacon, most of the minced jalapeños, and 1 cup of the cheddar cheese. Mix gently until just combined.
3. Step 3: Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining bacon, jalapeños, and 1/2 cup of cheddar cheese evenly over the top.
4. Step 4: Bake for 40 to 45 minutes, or until the center is set and the top is golden brown. Remove from the oven and let cool slightly before serving.

Tips & Variations

• Adjust the amount of jalapeños to control the heat level or substitute with milder peppers if you prefer less spice.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted peppers for added flavor.
• Using fresh corn instead of frozen works well when in season, adding extra sweetness and texture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1 to 2 minutes or warm in a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours before baking. Increase the baking time by a few minutes if baking directly from the fridge.

Can I freeze the casserole?

This casserole freezes well. Wrap it tightly in foil or place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warm.

Ultimate Cornbread Casserole Recipe

Print Recipe

★★★★★

5 from 76 reviews

This Ultimate Cornbread Casserole is a savory, cheesy, and slightly spicy dish perfect for any family gathering or holiday meal. Combining the rustic flavors of cornmeal and sweet corn with crispy bacon, sharp cheddar cheese, and a hint of jalapeño heat, this casserole bakes to golden perfection with a creamy, tender texture inside and a golden crust on top.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 to 45 minutes
• Total Time: 55 to 60 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American Southern

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 to 2 tablespoons sugar

Wet Ingredients & Dairy

• 1 cup milk
• 1 cup sour cream
• 6 tablespoons butter, melted

Main Add-ins

• 1 (16-ounce) bag frozen corn, thawed and drained
• Freshly ground black pepper, to taste
• 8 ounces bacon, cooked until crispy and diced
• 1 to 2 jalapeños, minced
• 1 1/2 cups grated cheddar cheese, divided

Instructions

1. Preheat the Oven: Position the oven rack in the center and preheat the oven to 350°F (175°C). Grease a 9- by 13-inch baking dish generously to prevent sticking and set it aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar to evenly combine the dry components, ensuring a consistent rise and flavor throughout the casserole.
3. Add Wet Ingredients and Mix: Stir in the thawed and drained corn, sour cream, and milk into the dry ingredients until just incorporated. Then fold in the melted butter, freshly ground black pepper to taste, most of the cooked and diced bacon, most of the minced jalapeños (adjust amount according to heat preference), and 1 cup of the grated cheddar cheese, mixing gently to combine all elements without overmixing.
4. Prepare for Baking: Pour the prepared batter into the greased baking dish, smoothing the top with a spatula for an even surface.
5. Add Toppings and Bake: Sprinkle the remaining bacon, jalapeños, and 1/2 cup of cheddar cheese evenly over the top. Bake in the preheated oven for 40 to 45 minutes, or until the casserole is set in the center and the top is golden brown.
6. Cool and Serve: Allow the casserole to cool slightly before serving to help it set and to enhance the flavors. Serve warm as a hearty side dish or a comforting main course.

Notes

• Adjust the amount of jalapeños according to your preferred spice level; remove seeds for milder heat.
• For a crispier top, broil the casserole for 2-3 minutes at the end of baking, watching closely to avoid burning.
• This casserole can be prepared a day ahead; cover and refrigerate, then bake when ready.
• Substitute sour cream with Greek yogurt for a tangier, lower-fat option.
• Ensure the bacon is well-drained after cooking to avoid greasy casserole texture.

Keywords: cornbread casserole, bacon cornbread, cheesy cornbread casserole, jalapeño cornbread, southern casserole