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
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!