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Cornbread casserole

Cornbread Casserole

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 8
  • Category: main, vegetarian
  • Method: Baked
  • Cuisine: American


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.


  • 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)


  • 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!


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.


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!

Keywords: how to make cornbread casserole, Mexican cornbread casserole, corn casserole, cornbread casserole,

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