Cornbread Casserole

Cornbread casserole

4.9 from 11 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!

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