This easy Cornbread Casserole recipe takes just 20 minutes of prep before baking in the oven. When it comes out, it’s puffed and golden – a delicious comforting vegetarian meal. Serve it with Mexican Slaw and dinner is ready! Vegetarian, video.
Today I’m going to show you how easy it is to make Cornbread Casserole. Growing up in the 70’s, casseroles were the thing everyone made and brought to potlucks. For most of my life, I’ve shunned them, not because they tasted bad, but that’s what we do when we’re younger, I suppose, rebel against the familiar. It’s funny how we often circle back around in the second part of our lives!
They are so easy -just assemble, and bake. And they make for several meals, keeping and heating up well, which is always a bonus. Plus, they are sooooo cozy, perfect for these colder months.
Loaded up with healthy veggies this vegetarian dinner recipe is pretty adaptable! Today I’ve used corn and bell peppers, but feel free to add zucchini, spinach, or mushrooms, or any sautéable veggie.
Watch how to make Cornbread Casserole
Ingredients for Cornbread Casserole
- Cornmeal- use fine or medium ground cornmeal.
- All-purpose flour- or use a gluten-free flour blend.
- Seasonings– salt, pepper cumin, coriander smoked paprika,
- Baking powder– for leavening
- Eggs- use large or extra large eggs for richness, structure and leavening.
- Sour cream– or substitute full fat greek yogurt or labneh
- Melted butter – slightly cooled
- Grated cheese- cheddar, jack, or mozzarella ot other melty cheese.
- Veggies- onion, Red bell pepper, Corn and canned green chilies( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
- Fresh Herbs: cilantro (or scallions)
How to Make this Cornbread Casserole Recipe
Step one: Saute veggies and season. To bump up the flavor, I’ve added some Mexican spices, jalapeno, cilantro, and a little smoked paprika.
Step two: Mix the dry ingredients (cornmeal, flour, baking powder, salt, and sugar) with the wet ingredients and add the sautéed veggies.
Step three: Spread it out in a greased baking dish, sprinkle with cheese.
Step four: Bake until puffed and golden.
Open the oven and inhale all the goodness- this cornbread casserole smells amazing!
Serving Suggestions
Serve it up with a delicious green salad or try it with this Everyday Kale Slaw, or Mexican Slaw, and dinner is ready. Save any leftovers for lunch the next day- this heats up well!
How to Store Cornbread Casserole
Cornbread casserole will keep up to 4 days in an airtight container in the refrigerator. Freeze it whole or in portions for up to 3 months (thaw before reheating).
More recipes you may enjoy:
- Enchilada Casserole with Sweet Potato, Corn and Black beans
- Tamale Pie!
- Zucchini Cornbread
- Sweet Corn Soup with Charred Jalapeño
- Cornbread Stuffing with Cranberries and Pecans
- 30 Fresh & Tasty Mexican Recipes!
- Easy Baked Tacos
- Farmers Market Veggie Enchiladas
- 35 Easy Delicious Potluck Ideas
Give this Cornbread Casserole a try over the weekend, and let us know what you think in the comments below! xoxo Sylvia
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Cornbread Casserole Recipe
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 cups
- Category: main, vegetarian
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 1 red bell pepper, diced
- 4 cups corn (frozen or fresh) see notes
- 4-ounce can diced green chilies ( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons chopped cilantro (or scallions)
Batter:
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoon sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 cup sour cream
- 1/4 cup melted butter, slightly cooled.
- 1 1/2 cups grated cheese- cheddar, jack or mozzarella
Serve with Mexican Slaw!
Instructions
- Preheat oven to 375F
- Saute the filling: In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
- Make the batter. In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
- Combine. Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
- Bake uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
- Sprinkle with cilantro and/ or scallions! Serve warm.
Notes
Can be baked ahead and reheated.
Feel free to add or sub other veggies (for the corn) to the saute- diced zucchini, spinach, mushrooms, etc.
Serve with. Mexican Slaw!
Nutrition
- Serving Size: 1 cup
- Calories: 383
- Sugar: 6.2 g
- Sodium: 674.3 mg
- Fat: 21.8 g
- Saturated Fat: 10.5 g
- Carbohydrates: 39.6 g
- Fiber: 4.1 g
- Protein: 12.1 g
- Cholesterol: 92.8 mg
Do you think you could sub Greek yogurt for the sour cream?
Hi Dorian, I haven’t tested this, so I can’t be sure.
This was a wonderful experience. Soo happy with this recipe
Thank you
Thanks Glen, really nice to hear this!
You’re missing the measurements for water, oil and baking powder.
I used 1 tsp B. Powder, 1 C. Water and 1/4C oil
Hi Judy, At the top of the post use the ‘jump to recipe’ button or scroll to the end of the post for the recipe card, all the measurements are listed there.
Another delicious recipe from Feasting at Home, this will be repeated. Was hungry for corn and a casserole so a win win.
Thanks for consistently putting out easy tasty recipes!
Great to hear Linda!
this recipe looks yummy, but it lacks protein. with adding white beans ruin the recipe?
I think this could work if the beans are well rinsed and not too wet.
Was so delish – lots of praise from the family. I think I would add some sort of hot peppers in the mix. I think the oven I used runs a bit cold so I baked for a total of 50 minutes.
Peppers would be great! Yes always good to test your oven’s temperature and calibrate it.
I have made this recipe with great reviews several times, but, the caveat is that I’ve adjusted it to varying degrees. I cut the corn amount in half & the cheese as well. I’ve even gone so far as to make it nearly vegan, using olive oil for butter & a mix of soft tofu & cashew yogurt for the sour cream. I still top it with some grated cotija cheese though. I make sure it reaches 200 degrees in order to avoid a soggy middle.
Thanks o smuch Jan- love hearing this!
Thanks so smuch Jan- love hearing this!
Perfect with the Mexican slaw but the portion size is tiny. My husband and I are both very lean and small and it’s 8 portions for us with 1.5x casserole and at least 2x slaw.
Thanks Bowie! So I am clear, what do you think the portion size should be? More or less?
I meant that with 1x recipe as written if divided into 8 servings as stated each resulting portion is a bit small imo. (In other words I think the recipe as written gives about 5 proper servings not 8.) So I always make 1.5x the recipe amount and then I’d actually have enough casserole for 2 people for 2 days (8 servings). 🙂
Oh gotcha! Thanks Bowie!
Can plain full fat yogurt be substituted for the sour cream? Thank you.
That should work just fine!
I have made this delicious recipe multiple times now!
Great to hear!
This is excellent. Made it for my family to practice, YUM, then made it for a larger audience at Thanksgiving. Thank you!
Awesome, glad this worked for you!
I’ve made this numerous times and my family loves it. Sometimes I sub black beans for the corn, both ways taste awesome.
Definitely serve with the suggested Mexican Slaw recipe – the combination of warm and spicy with cool/refreshing is delightful and filling.
Glad you are enjoying Jessica!
Comfort Food! Another easy wholesome delicious recipe!
Great ot hear!