Cornbread Casserole

Cornbread casserole

4.8 from 6 reviews

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.




Serve with Mexican Slaw!


Preheat oven to 375F

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.

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 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,