Loaded Cornbread Casserole is a hearty and comforting dish that brings together the sweet and tender texture of cornbread with a bunch of tasty add-ins like cheese, corn kernels, and sometimes even bacon or jalapeños. It’s the kind of dish that’s both creamy and golden-brown on top, with a little bit of crunch and a lot of flavor in every bite.
I love making this casserole whenever I want a cozy side that can almost stand on its own as a main. It’s super easy to customize too—sometimes I throw in extra cheese for that gooey factor, or a handful of green onions to freshen things up. It always feels like a little warm hug on a plate, and I find myself coming back for seconds!
My favorite way to enjoy Loaded Cornbread Casserole is alongside a big salad or some grilled chicken—it balances things out perfectly. It’s also the kind of dish that gets better the next day, so leftovers are always a bonus in my book. Whether it’s for a family dinner or a potluck, this recipe is a crowd-pleaser that brings everyone to the table.
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Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal adds that classic cornbread flavor and texture. If you only have fine cornmeal or polenta, you can use them, but texture will differ slightly—polenta is coarser.
Cheddar Cheese: Sharp cheddar gives a nice tang and melty creaminess. You can swap with Monterey Jack, Colby, or even pepper jack for a mild kick.
Bacon: Bacon adds a smoky crunch that pairs perfectly here. For a vegetarian version, try smoked paprika for that smoky flavor and crispy fried onions instead of bacon.
Sour Cream: It keeps the casserole moist and tender. Greek yogurt works fine, just expect a bit more tang and a slightly different texture.
How Do You Make Sure the Cornbread Casserole Bakes Just Right?
Baking this casserole evenly can be tricky because of the mix of wet and dry ingredients. Here’s what works well:
- Preheat the oven fully before baking to ensure steady heat.
- Use a well-greased baking dish so it doesn’t stick, helping you serve clean slices.
- Bake for the full 40-45 minutes and test doneness with a toothpick. If it comes out clean, you’re good.
- Let it cool for at least 10 minutes before cutting; this helps it set and hold shape when you serve.
Following these tips helps the casserole cook through without drying out, leaving you with that soft, moist inside and golden, slightly crisp top.
Equipment You’ll Need
- 9×9-inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – you’ll beat wet and dry ingredients separately for best results.
- Whisk – helps blend dry ingredients smoothly without lumps.
- Spatula or large spoon – great for folding in bacon and mixing the batter gently.
- Measuring cups and spoons – to get the ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham for a different meaty flavor.
- Use pepper jack cheese for a little spicy kick and melty texture.
- Add diced jalapeños or green chiles to bring some heat and zest.
- Mix in sautéed bell peppers and onions for a veggie boost and extra color.
How to Make Loaded Cornbread Casserole
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned creamed corn
- 1 cup whole kernel corn (drained if canned)
- 1 cup shredded sharp cheddar cheese, divided
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 40-45 minutes to bake. Allow a few minutes after baking to let it cool slightly before serving. All in all, plan for about an hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking or casserole dish well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This ensures everything is evenly combined.
3. Add Wet Ingredients and Cheese:
To the dry mixture, add the creamed corn, whole kernel corn, 3/4 cup of shredded cheddar cheese, eggs, sour cream, and melted butter. Stir gently until all ingredients are well mixed.
4. Fold in Bacon:
Add half of the crumbled bacon to the mixture and fold it in gently to distribute the smoky flavor throughout the batter.
5. Bake the Casserole:
Pour the batter into your prepared dish and spread evenly. Sprinkle the remaining cheese and bacon on top. Place in the oven and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. Cool and Garnish:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions if you like, then serve warm.
This Loaded Cornbread Casserole is creamy, cheesy, and loaded with bacon for a tasty and satisfying dish everyone will love!
Can I Use Frozen Corn Instead of Canned?
Yes! Just thaw frozen corn completely and drain any excess moisture before adding. This helps prevent the casserole from becoming too watery.
Can I Make This Ahead of Time?
Absolutely! Prepare the casserole up to step 5, cover it, and refrigerate overnight. When ready, bake it for 45-50 minutes since it will be cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, omit the bacon and add smoked paprika or liquid smoke for a smoky flavor. You can also use crispy fried onions for crunch.
