Loaded Cornbread Casserole is a hearty and comforting dish that combines fluffy cornbread with a generous mix of cheese, corn, and sometimes a touch of bacon or green onions. It’s like a warm, cozy hug in food form, with just the right amount of sweetness from the corn and a cheesy, melty texture that everyone loves.
I always find that this casserole is a crowd-pleaser at gatherings or family dinners. I like to make it when I want something easy but impressive enough to share. One tip I’ve learned is to let it cool just a bit before serving, so the flavors settle and it holds together nicely for scooping.
To serve, I usually pair it with a simple salad or some roasted veggies for a balanced meal, but honestly, it’s so satisfying on its own that it’s hard to put down! Whenever I make this, it brings such a warm, homey feeling to the table, making everyone feel welcome and ready to enjoy good company and good food.
Key Ingredients & Substitutions
Cornmeal and flour: These give the dish its classic cornbread texture. I’ve found using yellow cornmeal adds a nice sweetness. For a gluten-free version, try using a gluten-free flour blend instead of all-purpose flour.
Corn (creamed and whole): The two types add moisture and texture. If you don’t have creamed corn, you can blend canned whole corn a bit or use frozen corn that’s been thawed well.
Sour cream: This keeps the casserole moist and tangy. Greek yogurt is a great substitute if you want a lighter option.
Cheddar cheese: Sharp cheddar adds rich flavor and melts beautifully. If you want a milder taste, try a mild cheddar or Monterey Jack. Vegan cheese works too for dairy-free.
Bacon: It gives a smoky, salty crunch. For a vegetarian option, try smoked tempeh or a sprinkle of smoked paprika for that smoky flavor.
How Can You Make the Cornbread Casserole Moist and Flavorful Every Time?
Maintaining moisture and flavor is key for this dish. Here are some tips:
- Mix wet and dry ingredients gently: Overmixing can make the cornbread dense. Stir just until combined.
- Add both creamed and whole corn: Creamed corn adds moisture while whole corn gives texture and bursts of sweetness.
- Don’t skip sour cream or butter: They add richness that keeps the casserole tender and flavorful.
- Bake until golden but test for doneness: Insert a toothpick near the center; it should come out clean or with a few moist crumbs.
- Let it cool slightly before serving: This helps the flavors blend and the casserole set, making it easier to serve.
Following these tips helps ensure your casserole comes out just right—moist inside, with a cheesy top and a perfect hint of bacon crunch.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even cooking and easy serving.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients helps keep things organized.
- Whisk – great for blending dry ingredients smoothly and mixing wet ones thoroughly.
- Rubber spatula – helpful for folding in cheese and bacon without overmixing.
- Measuring cups and spoons – to keep your ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham for a different meaty flavor that still adds richness.
- Add diced jalapeños or a dash of cayenne for a spicy kick that brightens the dish.
- Stir in chopped bell peppers or diced green chiles for extra color and mild heat.
- Try mixing in shredded pepper jack or smoked gouda instead of cheddar for a smoky or spicy twist.
How to Make Loaded Cornbread Casserole
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients & Mix-Ins:
- 1 cup canned creamed corn
- 1 cup canned whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 6 slices cooked bacon, crumbled, plus extra for topping
- 2 green onions, sliced (optional for garnish)
- Fresh ground black pepper, to taste
How Much Time Will You Need?
The whole process takes about 10 minutes of preparation and 35 to 40 minutes baking time. Letting it cool for a few minutes after baking will help the casserole set nicely before serving.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. This ensures all dry ingredients are well combined.
3. Combine Wet Ingredients:
In a separate medium bowl, mix the creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs until everything is smoothly blended.
4. Mix Both Together:
Add the wet mixture into the dry ingredients. Stir gently, just until everything is combined—don’t overmix to keep the cornbread light and fluffy.
5. Add Cheese and Bacon:
Fold in 1 cup of the shredded cheddar cheese and the crumbled cooked bacon evenly throughout the batter.
6. Bake the Casserole:
Pour the batter into your prepared baking dish, smoothing the top. Sprinkle the remaining 1/2 cup cheddar cheese and additional bacon pieces on top for a cheesy, crispy finish.
7. Cook:
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Take the casserole out of the oven and let it cool slightly for about 5-10 minutes. Sprinkle sliced green onions on top if you like, then serve warm and enjoy!
Can I Use Frozen Corn Instead of Canned Corn?
Yes, you can use frozen corn! Just make sure to thaw and drain it well before adding to the batter to avoid extra moisture that could affect the texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Cornbread Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s cold from the fridge.
What Can I Substitute for Bacon?
If you prefer to skip bacon, try cooked sausage, diced ham, or a smoky vegetarian alternative like smoked tempeh. You can also add a pinch of smoked paprika for flavor without meat.
