Cornbread Casserole
Add Preferred SourceEasy Cornbread Casserole is one of those dishes that just feels like home. It’s loaded with crispy bacon, sweet corn, a little jalapeño kick, and tons of melty cheese. And it’s super easy to throw together, making it perfect for those busy nights when you want something comforting without all the fuss.
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This is a favorite of mine; it’s one of those dishes that can be used and taken virtually anywhere. Potlucks, tailgating, holidays, or family gatherings, this casserole is always welcome and always disappears fast! You can make it ahead, freeze it, and with only 40 minutes of prep and cooking, it’s a hassle-free, crowd-pleasing dish.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cornbread Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This isn’t a difficult recipe to make if you follow my easy instructions.
Preheat and Prepare
Preheat your oven to 390°F (200ºC). Grease a 9-inch baking dish with butter to prevent sticking and make it easy to serve later.
Mix Dry Ingredients
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. This combination will give your cornbread the perfect balance of fluffy and crispy.
Add Wet Ingredients
Make a little well in the middle of your dry mix. Pour in the buttermilk, eggs, and melted butter.
Stir it all together until everything’s smooth and there are no dry patches hiding at the bottom of the bowl.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Fold in the Flavor
Add half the cheese, corn kernels, crispy bacon, and minced jalapeños. Stir gently so everything is spread out evenly—each bite will be packed with flavor.
Bake the Casserole
Pour the batter into your greased baking dish and sprinkle the rest of the cheese on top. Cover the dish with foil and bake for about 20 minutes.
Then, remove the foil and let it bake for another 5 minutes to get that cheesy, golden-brown top.
Cool and Serve
Once it’s out of the oven, let it cool for about 10 minutes. I know it’s hard to wait, but this will make it easier to slice and serve without falling apart.
Equipment
Ingredients
- ¾ cup unsalted butter melted
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 ½ tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup buttermilk
- 2 large eggs
- 1 cup sweet corn kernels
- 1 cup bacon cooked until crispy and diced
- 1 jalapeño pepper minced
- 2 cups grated cheddar cheese divided
Instructions
- Preheat the oven to 390°F (200ºC). Grease a 9-inch baking dish with butter to prevent sticking.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir to mix the dry ingredients evenly. Make a well in the center, then add the buttermilk, eggs, and melted butter. Stir until the batter is smooth and fully combined.1 cup all-purpose flour, 1 cup yellow cornmeal, 1 ½ tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ cup buttermilk, 2 large eggs, ¾ cup unsalted butter
- Add half of the cheese, the corn kernels, bacon, and jalapeño. Mix everything together until the ingredients are evenly distributed throughout the batter.1 cup sweet corn kernels, 1 cup bacon, 1 jalapeño pepper, 2 cups grated cheddar cheese
- Pour into the baking dish and top with the rest of the cheese.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheese over the top. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and continue baking for an additional 5 minutes until the top is golden and slightly crisp.
- Allow the casserole to cool for about 10 minutes before slicing and serving.
Video
Notes
- Choose Your Corn: Use fresh, frozen, or canned sweet corn depending on what you have on hand.
- Crispy Bacon Perfection: Cook your bacon until crispy to add a crunchy texture to every bite.
- Spice Level: Adjust the jalapeño based on your spice tolerance. For more heat, leave in the seeds.
- Cheese Selection: Opt for sharp cheddar for a bolder flavor, or swap with Monterey Jack for a milder option.
- Even Baking: Covering the casserole ensures it cooks evenly without drying out. Removing the foil at the end gives it that perfect crispy top.
- Buttermilk Substitute: If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar.
- Let it Rest: Allowing the casserole to cool slightly before serving helps it firm up and hold its shape.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
Here are some of my top tips to make sure your casserole turns out perfect every time.
- Choose Your Corn: Use fresh, frozen, or canned sweet corn depending on what you have on hand.
- Crispy Bacon Perfection: Cook your bacon until crispy to add a crunchy texture to every bite.
- Spice Level: Adjust the jalapeño based on your spice tolerance. For more heat, leave in the seeds.
- Cheese Selection: Opt for sharp cheddar for a bolder flavor, or swap with Monterey Jack for a milder option.
- Even Baking: Covering the casserole ensures it cooks evenly without drying out. Removing the foil at the end gives it that perfect crispy top.
- Buttermilk Substitute: If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar.
- Let it Rest: Allowing the casserole to cool slightly before serving helps it firm up and hold its shape.
How to Store Leftover Cornbread Casserole
Store any leftover cornbread casserole in an airtight container in the refrigerator for up to 3 days.
This recipe is also freezer-friendly. Wrap individual portions tightly in foil and freeze for up to 2 months. Reheat in the oven or microwave for easy leftovers.
What to Serve With Cornbread Casserole
Cornbread casserole pairs beautifully with all things barbecue. Whether you’re grilling up some smoky ribs, pulled pork, or BBQ chicken, the savory and slightly sweet flavors of this casserole make it a perfect sidekick.
If you’ve got a big pot of chili or stew bubbling away, cornbread casserole is a natural match. Its fluffy, cheesy texture complements the hearty, spicy flavors of chili or a thick, comforting stew. Scoop up a bite of both together, and you’ve got a meal that feels warm and satisfying from the first bite.
It’s also a great partner for roasted or grilled meats like steak, pork chops, or grilled sausages. The casserole’s rich flavors help round out the dish, and it’s filling enough to replace other sides like mashed potatoes or rice.
More Easy Casserole Recipes for You to Try at Home
If you love casseroles as much as I do, then check out some of my favorites.
- Crack Chicken Casserole
- Million Dollar Casserole
- Potato Casserole
- Cheesy Hashbrown Casserole
- Cinnamon French Toast Casserole
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
Why does the buttermilk in the picture look more solid (like sour cream or Greek yogurt).
Good eye, Pamela! The buttermilk I used was a thicker variety, closer to a cultured buttermilk, which can look similar to yogurt.