Loaded Cornbread Casserole is a comforting, hearty dish that combines the sweet, tender flavors of cornbread with gooey cheese, crispy bacon, and a touch of creaminess that makes every bite feel like a warm hug. It’s a perfect mix of textures: soft cornbread base with pockets of melted cheese and crunchy, savory bits scattered throughout. This casserole is an instant crowd-pleaser, especially on chilly nights or family gatherings.
I love making this casserole for potlucks or weekend dinners because it’s easy to prep and always disappears fast. One tip I’ve learned is to use freshly cooked bacon instead of pre-packaged bits—it adds so much flavor and crunch, making the whole dish taste extra special. I also like to add a little jalapeño for a subtle kick, but you can keep it mild if that’s what you prefer.
When I serve Loaded Cornbread Casserole, I usually pair it with a simple green salad or some roasted veggies for balance. It’s got enough richness to stand on its own as a main, but it’s just as great as a side next to chili or pulled pork. Every time I bring it out, I get questions about the recipe because it tastes like a homemade treat you just don’t find every day—warm, cheesy, and so satisfying.
Key Ingredients & Substitutions
Cornbread Mix: I like using the Jiffy mix because it’s simple and reliable. But feel free to use your favorite cornbread mix, or even make it from scratch if you prefer more control over the sweetness and texture.
Sour Cream: This adds moisture and tang. If you don’t have sour cream, Greek yogurt works well as a substitute and adds a nice creaminess.
Butter: Melted butter gives the casserole richness. You can swap it with oil or a dairy-free margarine if needed.
Cheese: Sharp cheddar gives bold flavor and melts nicely. If cheddar isn’t your favorite, try Monterey Jack or a mild Colby for a softer cheese taste.
Bacon: I prefer cooking fresh bacon until crispy for the best flavor and texture. You can use cooked sausage or skip the meat for a vegetarian version—just add more cheese or veggies to keep it interesting.
Corn: Combining whole kernel and creamed corn gives a good balance of texture and moisture. If you want, use frozen corn, just thaw and drain first.
Green Onions & Jalapeños: These add freshness and optional heat. You can swap green onions with chives or regular onions, and adjust jalapeños to your spice level, or omit if you prefer mild.
How Can I Make Sure the Casserole Bakes Perfectly Without Being Too Dry or Too Wet?
One key to a perfect Loaded Cornbread Casserole is getting the moisture just right. Here’s what I do:
- Use both creamed corn and whole kernel corn; this adds moisture but also texture.
- Make sure to drain the whole kernel corn well to avoid extra liquid.
- Don’t overmix the batter—mix just until combined to keep it light and airy.
- Bake uncovered to let the top get golden and the excess moisture evaporate.
- Check doneness by inserting a toothpick in the center; it should come out with just a few moist crumbs, not wet batter.
- Allow the casserole to cool a bit after baking so it sets up nicely before cutting.
Equipment You’ll Need
- 9×9 inch baking dish – perfect size for even baking and easy serving.
- Mixing bowls – one large for combining all ingredients comfortably.
- Whisk – helps blend the wet and dry ingredients smoothly.
- Measuring cups and spoons – to keep your ingredient amounts exact.
- Spatula – great for folding in mix-ins without overworking the batter.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or diced ham to change the protein but keep the savory taste.
- Add chopped bell peppers or jalapeños for extra color and a mild to medium spicy kick.
- Use pepper jack or smoked cheddar cheese for a creamier texture and smoky flavor.
- Mix in cooked corn kernels with black beans for a southwestern twist and extra fiber.
Loaded Cornbread Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 box (8.5 oz) Jiffy corn muffin mix (or any cornbread mix)
- 1 cup sour cream
- ½ cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 cup canned whole kernel corn, drained
- 1 cup canned creamed corn
- 1 cup sharp cheddar cheese, shredded
- 6 slices cooked bacon, chopped
- 2 green onions, chopped
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup diced jalapeños for a spicy kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 45-55 minutes to bake. After baking, allow 10 minutes to cool before serving. Overall, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a similar-sized casserole dish to prevent sticking.
2. Make the Batter:
In a large bowl, whisk together the cornbread mix, sour cream, melted butter, and eggs until the mixture is smooth and well combined.
3. Add the Good Stuff:
Fold in the drained whole kernel corn, creamed corn, shredded cheddar cheese, chopped bacon (reserve some for topping if you’d like), chopped green onions, salt, and pepper. If you want some heat, add the diced jalapeños here.
4. Pour & Top:
Pour the batter evenly into your prepared baking dish. Sprinkle the reserved bacon pieces and extra cheese on top if you like.
5. Bake Until Golden:
Bake uncovered for approximately 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Let the casserole cool for about 10 minutes to set before cutting and serving. Enjoy it warm as a comforting side dish or a hearty snack!
Can I Use Frozen Corn Instead of Canned Corn?
Yes, you can! Just make sure to thaw and drain the frozen corn well to avoid adding extra moisture to the casserole.
Can I Make This Cornbread Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it directly from the fridge—just add a few extra minutes to the baking time.
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.
Can I Substitute Bacon with Something Else?
Yes! You can replace bacon with cooked sausage, diced ham, or keep it vegetarian by omitting the meat and adding extra cheese or veggies.
