Cheesy Creamed Cornbread Casserole Recipe

If you’re someone who loves that perfect blend of cheesy comfort and sweet corn goodness, you’re in for a treat with this Cheesy Creamed Cornbread Casserole Recipe. It’s such a heartwarming dish that feels like a hug from the inside out—creamy, cheesy, and with just the right touch of sweetness. I’ve made this casserole countless times for family dinners and gatherings, and believe me, it always disappears fast. Stick around, because I’m going to walk you through every step to get it just right in your kitchen!

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Ingredients & Why They Work

This Cheesy Creamed Cornbread Casserole Recipe uses simple, pantry-friendly ingredients that come together beautifully. Each component plays a key role, so making smart choices when shopping helps the whole dish shine.

• All-purpose flour: Gives structure to your casserole, so it’s tender but holds up well.
• Yellow cornmeal: Adds that classic cornbread flavor and a slight texture that balances the creamy filling.
• Granulated sugar: Just enough to enhance the corn’s sweetness without making it taste like dessert.
• Baking powder: Helps the casserole rise lightly for a nice fluffy texture.
• Salt: Always important to bring out the flavors fully.
• Whole kernel corn: Fresh or canned both work, adding lovely bursts of real corn flavor and texture.
• Cream style corn: This keeps the casserole creamy and moist, avoid skipping it!
• Sour cream: My secret for that velvety texture and a subtle tang that cuts through richness.
• Butter: Melted for richness and buttery flavor throughout.
• Sharp cheddar cheese: The star flavor that turns this from a simple corn casserole to a cheesy dream.

Make It Your Way

One of the best things about this cheesy creamed cornbread casserole recipe is how much room there is for you to make it your own. I often tweak it depending on what I have in the fridge or the season, and you’ll find your favorite version in no time.

• Extra cheesy variation: On cheese day, I toss in a handful of mozzarella or pepper jack for a gooey, melty finish that my kids absolutely adore.
• Spicy twist: Add a diced jalapeño or a pinch of cayenne if you like a little heat—trust me, it’s delicious!
• Dairy-free modification: Swap butter for coconut oil and use dairy-free sour cream and cheese alternatives; the flavor remains comforting.
• Herb boost: Sometimes, I stir in fresh chopped chives or thyme for an herby pop that complements the corn well.

Step-by-Step: How I Make Cheesy Creamed Cornbread Casserole Recipe

Step 1: Preheat and Prep Your Dish

First things first: get your oven set to 350℉ and grease a 2-quart baking dish well. I like to use a little butter or a non-stick spray to make sure the casserole comes out with ease—plus, it helps the edges get beautifully golden and crispy.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together your flour, cornmeal, sugar, baking powder, and salt. This is the base that holds everything together, so make sure it’s well combined to avoid any lumps in your batter.

Step 3: Combine the Wet and Dry Ingredients

Next, grab your large bowl and stir together the whole kernel corn (drain it well to avoid sogginess!), creamed corn, sour cream, melted butter, and shredded cheddar cheese. Then sprinkle in your dry mix and gently fold everything together until just combined. I usually stop once there are no flour streaks—overmixing can make it tough.

Step 4: Bake Until Golden and Set

Pour your batter into the prepared dish, smoothing the top with a spatula. Pop it in the oven for about 50 minutes. You’ll know it’s done when it’s golden brown on top and set in the middle—give it a gentle jiggle; it shouldn’t wobble. If you’re doubling the recipe, plan on adding extra bake time and use a larger dish.

How to Serve Cheesy Creamed Cornbread Casserole Recipe

Garnishes

I love sprinkling a little extra shredded cheddar or chopped green onions on top just before serving—it adds a pop of color and a fresh bite that brightens up the richness. Sometimes, a dollop of sour cream on the side is an easy go-to that guests appreciate.

Side Dishes

This casserole pairs wonderfully with pulled pork, fried chicken, or even a simple green salad if you want to keep things light. I’ve found it’s also great alongside roasted veggies or baked beans during family cookouts—comfort food for the win!

Creative Ways to Present

For holidays or potlucks, I’ve served the casserole in a pretty ceramic dish garnished with fresh herbs and a sprinkle of smoked paprika for a festive touch. You could even make individual portions in small ramekins for an elegant presentation that’s perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Once your casserole has cooled, cover it tightly with plastic wrap or a lid and store it in the fridge for up to 3-4 days. I’ve eaten it cold straight from the fridge and also reheated it, and both ways are tasty depending on your mood!

Freezing

If you want to prep ahead for busy weeks, this casserole freezes beautifully. Just let it cool completely, scoop into an airtight container, and freeze for up to 6 months. When you’re ready, thaw overnight in the fridge and reheat gently in the microwave or oven.

Reheating

I usually reheat leftovers in the microwave if I’m short on time, covered loosely to keep the moisture in. For a crispier top, reheating in a 350℉ oven for 15-20 minutes works wonders and brings back that fresh-baked feeling.

FAQs

Final Thoughts

This Cheesy Creamed Cornbread Casserole Recipe holds a special place in my kitchen because it’s just so reliably delicious and comforting. It’s perfect for busy weeknights or special occasions when you want something hearty without a lot of fuss. If you give it a try, I think you’ll come back to it again and again—there’s just something magical about that cheesy, sweet, creamy combo that everyone seems to love. So go ahead, bake it, share it, and enjoy every gooey, comforting bite like I do!

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