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.
How to Make Cornbread Casserole:
- 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!
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
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 cups 1x
- 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
Delicious!! I used a mixture of frozen corn, peas, and fresh leeks instead of the 4 cups of just corn and it still came out amazing. Thanks for the recipe!
This looks amazing! Do you think subbing flax egg would work for a vegan option? Love all your recipes!
I’m not sure Katie, I haven’t tried.
A little late but I tried the flax egg recipe and while the end result was quite tasty, it didn’t have that bread like texture/consistency that the pictures by Sylvia do. Though, that might also have been a lack of flour/cornmeal on my part.
It was more like a veg bake consistency.
Probably a silly question but is it better to bake with a lid on or off?
Off!
Delicious and so easy. Thank you!
This would be an easier recipe, and I would have tried it if I did not have to make my own cornbread, I am busy and a box of it sits in the pantry, but alas, not for this recipe, this is making it the hard way. Even the comments do not indicate that the substitution would work.
You don’t have to make your own cornbread. It is more of a casserole, not like cornbread stuffing or cornbread gratin.
We loved it! Thanks for sharing. I used King Arthur gluten free flour, and it came out great. I assume this change made it more like a bread than casserole, but we still enjoyed it!
Absolutely loved this recipe! I have made it twice now and everyone loved it. The first time I made it exactly. The second time, I didn’t have any cilantro or bell peppers, but I subbed a can of drained, rinsed black beans instead and it was fantastic. Love how simple the ingredients are. Thanks for a new favorite!
Thanks Rebecca- glad you enjoyed it!
Can i substitute the sour cream by plain greek yogourt ?
ok ! Just read a previously comment that answers my question !
Hi Sylvia, would it be okay to use canned corn?
Yes, that should be fine!
Really enjoyed this, just wondering if it freezes?
Has anybody frozen the leftovers?
I have not tried freezing, but don’t see why it wouldn’t work.
Yes we ate half froze the rest after cooking, it worked well. Takes awhile to reheat, and I covered it with foil which worked well
This is incredibly delicious. We can’t stop eating it. I’ve made several of your recipes and my husband and I love them all! Thank you.
Thanks Betsy- glad you both liked it!
Maybe this is a silly question but I have a few boxes of Jiffy Cornbread mix that needs to be used up. Do you think I could easily substiute a box for the batter? This looks like a yummy way to use up some veggies and pantry staples. Thanks.
You could try? I haven’t used that so not positive. 🙂
I’ve made this twice now and my wife and I love it just as much as the first time! Thank you for such a hearty, delicious recipe!
Loved the recipe. I did however tweek it a bit. I made a 1 egg casserole with ⅔ cup flour mix, a little more than ½ cup curd + cream in place of sour cream butter etc, one medium onion, ½ capsicum, 1 cup frozen peas, 2 chillies & some ginger paste & coriander leaves. Cumin & coriander powder, salt sugar, baking powder, cheese as per recipe. It turned out more like a corn bread than a casserole & we liked it that way.
This recipe was everything I wanted it to be! Veggie and flavorful! Talk about comfort food…this is it. I followed the recipe using M. Jack cheese and substituting extra cumin and green onions for cilantro (yep, I’m one of those people that cilantro tastes like soap). Used a 10 inch caste iron skillet and it cooked to golden perfection. I’m sure it didn’t hurt that I had fresh NE corn, pepper and onion to use. Still, this strikes as the type of recipe with all sorts of possibilities. This one is a keeper. Thank you ever so much!
So happy you. liked this!
My whole family loved this dish, and that is rare! We’ve added it to our rotation! Thanks so much!
Awesome Jill! Glad everyone liked this. 🙌
Loved this recipe! Didn’t have sour cream, so subbed plain Greek yogurt and it turned out great! Will definitely make again. I’m usually not a huge fan of corn but we have gotten a ton from our CSA these last few weeks. Between this recipe and your recipe for elotes, I’ve used it all up!
Perfect Caitlin! Glad you liked this. 🙌
Can this be made ahead of time and kept in the fridge until it can be baked?
I think so, but actually I would bake this first, then reheat.
Ok thank you! I’ll give it a go!
The inside didn’t set at all even though we followed directions to a T and baked middle rack for the full 35 minutes. The flavor is awesome but personally would add chili powder. My husband said maybe it’s supposed to be wet inside because it’s a casserole- Is the inside supposed to be wet and doughy or cornbread consistency? I’m genuinely a little worried about eating raw dough. Could the cheese on top have prevented it from cooking throughout? Should it be added later? I would definitely try this again if I knew for sure all the hard work would turn out right because it tasted great!
Hi sorry about that- YES It is supposed to be a little wet like a casserole, not like bread. If it puffs up, then it is done (eggs are cooked).
My husband can not have cheese. Made this without cheese. This recipie turned out perfect. My husband love the taste. I will make this dish again.
Great to hear! Good to know! Thanks Char!
Turned out perfect. My husband love the taste. I will make this dish again.
Great! We used half yogurt / half sour cream (having run out of sour cream), which worked well. I would guess that olives would also be a good addition.
Perfect!
This was delicious and I cant wait to try it again with different seasonings and an addition of beans. I used jiffy cornbread for faster prep….the dish reminded me of sweet corn from chevys
This is a keeper – everyone loved it!
Unfortunately, even though I stayed under the 2 inches recommendation for thickness of batter, it came out quite soft inside and it was all brown and poofed otherwise. The flavor is good, but I could not get it to cook correctly 🙁
Sorry about that- sounds like maybe your oven was too hot? Did you bake on the middle rack?