This Cornbread Casserole takes just 20-25 minutes of prep before baking in the oven. When it comes out, it’s puffed and golden with the most delicious aroma. Cozy and warming, this is total comfort food! Serve it with Mexican Slaw and dinner is ready! Vegetarian, easy and a 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 younger I suppose, rebel against the familiar.
It’s funny how we often circle back around in the second part of our lives!
For the record, I can never circle back around to Campbells Mushroom Soup – the base of so many of those casseroles! But lately, I’ve been warming up to the idea of “casseroles” in general.
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.
Cornbread Casserole! | 60-second video
Loaded up with healthy veggies this vegetarian dinner recipe is pretty adaptable! Today I’ve used corn and bell peppers, but free to add zucchini, spinach or mushrooms or most any saute-able veggie.
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
- Saute veggies and season.
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine all in a large bowl.
- Add cheese, pour into a greased baking dish and bake in a 375-degree oven.
- Bake until golden and puffed, about 25-30 minutes.
Mix the dry ingredients (cornmeal, flour, baking powder, salt and sugar) with the wet ingredients and add the sauteed veggies.
I love how easy this corn casserole is, giving you time to do other things while it bakes in the oven.
To bump up the flavor I’ve added some Mexican spices, jalapeno, cilantro and a little smoked paprika.
Spread it out in a greased baking dish, sprinkle with cheese, and place in a 375F oven to bake uncovered, until puffed and golden!
Open the oven and inhale all the goodness- this cornbread casserole smells amazing!
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
Add this under “how to make section.” Include details about how to store leftovers in the fridge and if you can freeze it.
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, serve it with the mexican slaw– I promise you’ll love it.
xoxo
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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
Loved every bite of this.
We were very excited about this one. We are currently getting overnight temperatures between 1’c-7’c so it is perfect casserole weather.
I had my doubts when I looked at the amount of spice versus the amount of veggies going into the dish and that was where we found it lacking. I would at least double the amount of dry spices if not more when you consider the amount of corn, capsicum and chilli going into the casserole.
Apart from that the cooking times and density of the dish was really good. We will try this again but will really spice it up next time.
Can I just use self rising white corn meal mix? Also meat with all these veggies
I have no idea Steve- sorry, I am not familiar with it.
Hi Sylvia- is there something you recommend if I don’t have corn meal on hand?
I cant think of a replacement- Im so sorry.
Can I use corn flour instead of cornmeal?
I’m not sure that will produce the same results- but haven’t tried, so not absolutely sure- sorry.
So delicious! And super easy! Thank you for dinner!
Thanks!
So yesterday was dedicated to your site. I had “Shakshuka” for lunch and the Cornbread for dinner. It was very delicious. I served it with the purple cabbage Mexican Slaw and a side of salsa made with tomatoes and black beans. The colors were beautiful! The complimentary yellow and purple and the vivid red with speckles of black were truly a work of art!
Love it Viviane- thanks for dedicating a whole day!
I added black beans to mine and it came out delicious. I made it with the Mexican Slaw. Great weeknight meal so easy!
Sounds perfect!
That sounds like a great addition. How much did you add?
Can you make this without eggs?
Hi, I’m sure there is a way, but I haven’t personally tried.
Can it be mixed up and kept in the fridge to be baked later?
It would be best to bake right after mixing. You can always reheat it.
As a vegetarian who does not eat eggs, can I just avoid the eggs? Or would there be a good substitute instead?
The eggs give lift to the Casserole, so you would need some type of egg replacer.
Substituted dry mix for Jif vegetarian mix. It was a lil dry but added some maple syrup and we were in business. For the veggies I used a mix of peppers, corn and mushrooms. This was amazingly fast and delicious. Will definitely add to my cookbook!
So delicious! We have a tonne left over – do you know if it would freeze and reheat well? Thanks so much!
Yes, it absolutely would! Just make sure to thaw before reheating.
My husband and I made this to bring to two dinners over the Christmas holiday. Each party gave it rave reviews and everyone went back for seconds of the “delicious corn casserole”. This one will definitively be a staple during our holidays going forward, and on the fall/winter menu in our house!
Very easy to make. I substituted yogurt for the sour cream and I also toasted half a cup of pine nuts and tossed that into the mixture before baking. Absolutely delicious. Finished the leftovers the next day for lunch.
Thanks Terry, hope winter is treating you ok! Yes, we enjoyed the leftovers too. 🙂
Super tasty and easy to make, kids love this in their school lunches or for lunch when I’m at work. Will definitely be making this a lot more. Love your recipes
thanks Suzie, Glad you liked it!
Big fan of how the word “restaurant” is spelled incorrectly in your bio.
Hummmm, I’m not seeing it?
Who hurt you so badly that being condescending on recipe posts is how you choose to spend your free time?
Wow Sylvia, just made this for lunch today, with mexican slaw. It was phenomenal! I am actually looking forward to leftovers tomorrow haha! Your recipes never disappoint, thanks!
Thanks Alex!
We just ate this for dinner. Fabulous flavor!
Awesome! So happy you liked it and thanks for the rating!
This was delicious. I exchanged half the corn for zucchini and reduced slightly the cheese on top and it was still amazing. I hope you put out a cookbook some time soon. I can always count on your recipes to be wonderful.
Oh good! Great to hear and appreciate you rating! thanks!
What are the notes for using frozen corn? Should I thaw them first?
Nope just toss them in frozen and saute for a few minutes- they will thaw in the pan.
Looks yum, Sylvia! What would you suggest subbing the sour cream with, if I needed to keep it dairy free? I can easily sub the butter & cheese… thanks!
So I haven’t tried making this vegan yet. Could you use vegan sour cream? You need something rich and creamy and slightly tangy. Vegan yogurt? If you do try it, please let me know how it turns out.
Has anyone tried this with gf flour?
I haven’t but I bet if you used a GF flour blend it would be fine. If you try it will you let me know how it turns out? Thanks Dawn!!!
My family loved this. Next time I will make two so we have leftovers!
WOW. This turned out so good! Made it for dinner and now having it for lunch, delicious!