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    Home » Side Dishes

    Easy One Pan Cornbread Casserole

    Published: Nov 8, 2022 » Modified: Nov 8, 2022 » By: Kylie » This post may contain affiliate links. » 1 Comment

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    This simple cornbread casserole recipe comes together in about an hour with only 8 ingredients! It's the perfect quick and easy side dish for Thanksgiving but it also pairs well with a big bowl of chili or smoked baby back ribs.

    Large cast iron pan filled with homemade cornbread casserole sliced into wedges.
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tips
    Variations
    Is cornbread casserole the same as cornbread?
    What meat goes with cornbread?
    What makes cornbread dry and crumbly?
    Make-Ahead, Storage, Freezing, and Reheating
    Easy Side Dish Recipes
    Cornbread Casserole

    You Will Love This

    • This recipe combines the best parts of cornbread and casserole into a classic comfort food your family will love! Using Jiffy cornbread mix makes it even easier to throw together and you can mix the ingredients together right in the cast iron pan that you bake it in so you've got fewer dirty dishes.
    • If you loved this easy side dish recipe, be sure to check out my baked cheesy corn casserole, green bean bacon casserole, and roasted herby baby potatoes.
    White marble counter top with bowls of ingredients to make cornbread casserole.

    Ingredients and Substitutions

    • Butter - To get the best flavor for this casserole, I recommend using butter. Olive oil isn't going to give you the same taste. I prefer unsalted butter so that I can control the sodium content myself.
    • Canned Corn - Be sure to drain the liquid from the canned corn or the casserole will be soggy.
    • Canned Cream Corn - Cream corn adds extra corn flavor and gives the casserole its creamy texture. This type of corn is essential as it's what gives this dish its casserole quality.
    • Sour Cream - I recommend using full-fat sour cream for the best flavor and texture.
    • Eggs - The eggs are going to bind the ingredients together and give it a casserole-like texture.
    • Granulated Sugar - A little bit of sugar adds a nice balance to the otherwise savory dish. Don't worry it's not going to be super sweet! Feel free to add more or less sugar based on your preference. Or you can always serve it with honey on the side if you want your guests to be able to adjust the sweetness level themselves.
    • Kosher Salt - I prefer to use Kosher salt. If you're using table salt you can use half the amount.
    • Jiffy Cornbread Mix - Jiffy corn muffin mix is my preferred brand for cornbread mix, it has a great flavor and cooks to the perfect golden brown. If you can't find Jiffy, other cornbread brands should work as well. 

    Instructions

    Melt butter in a large cast iron skillet.

    Large cast iron pan filled with melted butter.

    Brush the melted butter up the sides of the pan. Add corn kernels, creamed corn, sour cream, eggs, sugar, and salt to the skillet.

    Large cast iron pan filled with ingredients to make homemade cornbread casserole.

    Mix until combined and then add Jiffy cornbread mix.

    Large cast iron pan filled with ingredients to make homemade cornbread casserole.

    Stir until just combined and use a spatula to spread the mixture flat on top.

    Large cast iron pan filled with ingredients to make homemade cornbread casserole.

    Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

    Large cast iron pan filled with freshly baked cornbread casserole.

    Garnish with chives if desired or serve with butter and honey. Enjoy!

    Tips

    • If you don't have a cast iron skillet, you can make this Jiffy cornbread casserole in a regular baking dish. Just heat the butter in the microwave and then pour it into the pan. Brush the butter up the sides of the pan and then follow the remaining instructions as directed in the recipe.
    • Drain the can of corn. Don't forget to drain the can of regular corn kernels! Too much liquid will make this casserole soggy.
    • Make sure you use the entire can of cream style corn. Even though you're draining the regular canned corn, you definitely want to use the entire can of cream corn. Because cream corn uses liquid from the corn cob, there is extra corn flavor and starch in the liquid that will help to give this cornbread casserole it's creamy texture. 
    • Cover the casserole with foil if the top is getting too dark before the casserole is cooked through. This will allow the casserole to continue cooking without browning the top any further.
    • The texture of this cornbread casserole should be creamy. It's wetter than cornbread but not mushy, if it's still a bit mushy after cooling, pop it back in the oven for another 10-20 minutes.

    Variations

    Feel free to add in your favorite flavors and spice this classic Thanksgiving casserole. Some of our family's favorites include:

    • canned green chilies
    • taco seasoning
    • cumin
    • chili powder
    • garlic powder
    • onion powder
    • sharp cheddar cheese
    Sliced cornbread casserole topped with chives and butter and drizzled with honey.

    Is cornbread casserole the same as cornbread?

    Cornbread casserole differs from cornbread in that cornbread casserole has a few extra ingredients and a creamier texture. Typically, cornbread is a sweet bread, while cornbread casserole adds canned and cream corn to the bread as well as sour cream and eggs to make a more robust, casserole-style side dish. 

    What meat goes with cornbread?

    This cornbread casserole is a delicious side for your Thanksgiving spread but it also pairs well with sweet BBQ baby back ribs, a hearty bowl of short rib chili, green bean and bacon casserole, smoked meatloaf, smoked chicken thighs, smoked sausage, or smoked chuck roast.

    What makes cornbread dry and crumbly?

    Cornbread can get dry and crumbly when there is too much corn meal in the mixture or when it's overcooked. That's what I love about this cornbread casserole is that it has the perfect creamy texture with all the classic cornbread flavor. And it never comes out dry or crumbly!

    A slice of cornbread casserole on a white plate topped with butter, honey, and chives.

    Make-Ahead, Storage, Freezing, and Reheating

    • Make-Ahead: This Jiffy cornbread casserole is the perfect make-ahead side dish! You can have it ready to go a day or two ahead of time and simply warm it up in the oven when you're ready to serve and eat!
    • Storage: Store leftover cornbread casserole in an airtight container in the fridge for up to a week.
    • Freezing: You can freeze this cornbread casserole in freezer bags or freezer-safe containers for up to 3 months. Thaw it in the refrigerator overnight before reheating.
    • Reheating: Reheat the cornbread casserole in a 350 degree oven until warmed through.

    Easy Side Dish Recipes

    • 20 Minute Tomato and Burrata Salad
    • 10 Minute Air Fryer Zucchini
    • 15 Minute Air Fryer Tater Tots
    • Air Fryer Asparagus (Easy Recipe)

    Questions?
    Leave a comment below!
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    Cornbread Casserole

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    ★★★★★

    5 from 1 reviews

    This simple cornbread casserole recipe comes together in about an hour with only 8 ingredients! It's the perfect quick and easy side dish for Thanksgiving but it also pairs well with a big bowl of chili or smoked baby back ribs.

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour
    • Yield: 12 servings 1x
    • Category: Side Dish
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 1 stick of butter
    • 1 (15 oz.) can of whole kernel corn, drained
    • 1 (15 oz.) can of creamed corn, not drained
    • 8 oz. sour cream
    • 2 eggs
    • 3 tablespoons granulated sugar
    • ½ teaspoon Kosher salt
    • 8.5 oz. box Jiffy cornbread mix

    Serve with:

    • thinly sliced chives
    • butter
    • honey

    Instructions

    1. Heat oven to 350 degrees.
    2. Melt butter in a large cast iron skillet over medium low heat (or in the microwave and then pour it into your baking dish).
    3. Gently brush the butter up the sides of the skillet to coat the pan.
    4. Add corn kernels, creamed corn, sour cream, eggs, sugar, and salt to the skillet. Stir to combine.
    5. Add Jiffy cornbread mix.
    6. Stir until just combined and use a spatula to spread flat on top.
    7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
    8. Garnish with chives if desired or serve with butter and honey. Enjoy!

    Equipment

    large cast iron skillet

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    Notes

    • If you don't have a cast iron skillet, you can make this cornbread casserole in a regular baking dish. Just heat the butter in the microwave and then pour it into the pan. Brush the butter up the sides of the pan and then follow the remaining instructions as directed in the recipe.
    • Drain the can of corn. Don't forget to drain the can of regular corn kernels! Too much liquid will make this casserole soggy.
    • Make sure you use the entire can of cream style corn. Even though you're draining the regular canned corn, you definitely want to use the entire can of cream corn. Because cream corn uses liquid from the corn cob, there is extra corn flavor and starch in the liquid that will help to give this cornbread casserole it's creamy texture. 
    • Cover the casserole with foil if the top is getting too dark before the casserole is cooked through. This will allow the casserole to continue cooking without browning the top any further.
    • The texture of this cornbread casserole should be creamy. It's wetter than cornbread but not mushy, if it's still a bit mushy after cooling, pop it back in the oven for another 10-20 minutes.

    Nutrition

    • Serving Size:
    • Calories: 236
    • Sugar: 5.5 g
    • Sodium: 293.6 mg
    • Fat: 13.9 g
    • Saturated Fat: 7.4 g
    • Carbohydrates: 24.5 g
    • Fiber: 2 g
    • Protein: 5 g
    • Cholesterol: 58.2 mg

    Keywords: Jiffy cornbread casserole, cornbread casserole recipe

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    Reader Interactions

    Comments

    1. Luke

      November 08, 2022 at 9:30 am

      Tested this out to see if it would be a good fit for our Thanksgiving Day spread and I can't wait to make it again when I have my family over for the holidays! It came out so good!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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