Southern Comfort In Every Bite

This hearty loaded cornbread casserole transforms simple ingredients into a comforting Southern staple that's perfect for weeknight dinners or potlucks. The combination of sweet corn, spicy chilies, and savory bacon creates a dish that feels like home with every bite.

I first made this casserole for a neighborhood potluck, and it disappeared faster than any other dish. Now it's requested at every family gathering, especially during the colder months when we all crave something warm and comforting.

Ingredients

• Cornbread mix provides the perfect base with minimal effort
• Sour cream adds moisture and tangy richness to the batter
• Cream style corn creates sweet pockets throughout the casserole
• Green chilies bring mild heat and authentic Southwestern flavor
• Cheddar cheese forms both an internal flavor layer and gorgeous golden crust
• Bacon adds smoky depth and satisfying texture
• Green onions provide fresh flavor and beautiful color contrast
• Eggs bind everything together for the perfect texture
• Melted butter enriches the cornbread and helps create a crispy edge

Step-by-Step Instructions

Preheat the Oven

Set your oven to exactly 375°F and position a rack in the center. This specific temperature creates the perfect environment for the casserole to rise evenly while developing a beautiful golden crust. Allow at least 15 minutes for the oven to fully preheat before baking for best results.

Mix the Casserole

In a large mixing bowl, combine the cornbread mix, sour cream, cream style corn, drained green chilies, half of the shredded cheddar, chopped bacon, green onions, eggs, and melted butter. Stir until just combined, being careful not to overmix which can make the cornbread tough. The mixture should look slightly lumpy rather than perfectly smooth. Season with salt and pepper, keeping in mind the bacon and cheese already add saltiness.

Transfer to Baking Dish

Choose a 9x9 inch baking dish or a 10 inch cast iron skillet for the best results. The cast iron creates incredible crispy edges that many consider the best part. Thoroughly grease your dish with butter or cooking spray, getting into all corners. Pour the batter in slowly, then use a silicone spatula to spread it evenly to all edges, creating a level surface for even baking.

Top with Cheese

Sprinkle the remaining half cup of cheddar cheese over the top in an even layer, making sure to reach all the way to the edges. The cheese will melt, bubble, and create an irresistible golden crust during baking. For extra color and flavor, add a light sprinkle of paprika or a few extra green onions on top of the cheese.

Bake the Casserole

Place the dish on the center rack and bake for 25 to 30 minutes. Around the 20 minute mark, check for excessive browning and tent with foil if needed. The casserole is done when the center feels firm when gently pressed, the edges have pulled slightly away from the sides, and a toothpick inserted in the center comes out with just a few moist crumbs.

Rest and Serve

Allow the casserole to rest for 10 to 15 minutes before cutting. This critical resting period allows the internal structure to set up properly, making for clean, beautiful slices instead of a crumbly mess. Serve while still warm for the best flavor and texture experience.

Bookmark

The cream style corn is my secret weapon in this recipe. Many people try to substitute regular corn, but the creamy corn provides both moisture and natural sweetness that transforms this from basic cornbread to a spectacular casserole. My grandmother used to make a version of this every Sunday, and the smell still takes me right back to her kitchen.

Make It Your Own

This casserole is incredibly adaptable to whatever you have on hand. Try adding a cup of shredded rotisserie chicken or browned ground beef for a heartier meal. Vegetarians can skip the bacon and add black beans and corn for a Tex Mex twist. The base recipe welcomes experimentation, so don't be afraid to make it your own with whatever ingredients inspire you.

Storage and Reheating

The casserole keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. To freeze, cut into individual portions and wrap tightly in plastic wrap followed by foil. These portions can be frozen for up to 3 months. Reheat refrigerated portions in a 325°F oven for about 15 minutes or until heated through. For best results when reheating from frozen, thaw overnight in the refrigerator first.

Serving Suggestions

While delicious on its own, this casserole shines as part of a larger meal. Serve alongside crisp green salad with a vinaigrette dressing to balance the richness. For a Southern feast, pair with slow cooked collard greens and fried chicken. During chili season, skip the cornbread and serve this casserole as the perfect accompaniment to your favorite bowl of red.

Recipe Q&A

→ Can I make this cornbread casserole ahead of time?

Yes! You can prepare the batter up to 24 hours in advance and refrigerate it in a covered bowl. When ready to bake, pour it into your greased baking dish, top with cheese, and add about 5 minutes to the baking time since it will be cold from the refrigerator.

→ What can I serve with loaded cornbread casserole?

This casserole pairs beautifully with chili, pulled pork, grilled chicken, or barbecue ribs. It also works wonderfully alongside collard greens, coleslaw, or a simple green salad for a complete meal.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the bacon and increase the green onions for flavor. You might also consider adding corn kernels or diced bell peppers for added texture and nutrition.

→ How do I store leftover cornbread casserole?

Cool the casserole completely, then cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire casserole in a 325°F oven until heated through.

→ Can I freeze this cornbread casserole?

Yes, this casserole freezes well. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or place in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 325°F oven until warmed through.

→ What's the best baking dish to use for this casserole?

A 9×9-inch square baking dish or a 10-inch cast iron skillet works best. The cast iron creates a particularly nice crust while keeping the interior moist. You can also use a 9-inch round cake pan in a pinch.