Okay, here we go! Let’s chat about one of my family’s favorite dinnertime nutrition wins. It’s a dish that’s always a hit and so simple even on the craziest weeknights.

I remember the first time I made this Cornbread Casserole. My youngest was going through a super picky phase, and I was desperate for something, anything, that he’d actually eat. A friend mentioned this Cornbread Casserole recipe, saying it was a hit with her kids, so I thought, “Why not?”

I tweaked it a bit, adding some hidden veggies (shhh!), and crossed my fingers. The result? Clean plates all around! That day, I knew I had found a recipe I could add to my rotation.

This Cornbread Casserole is more than just a crowd-pleaser; it’s a sanity-saver, filled with wholesome ingredients that nourish my family. Plus, it’s endlessly customizable, so I can adapt it to whatever we have on hand.

It’s a beautiful way to get some extra veggies into everyone, including my super picky little one. It’s amazing how the sweetness of the corn and the texture of the Cornbread Casserole makes even broccoli disappear!

Fellow nutrition-seekers, if you’re searching for a simple, satisfying way to feed your family well, you’re in the right place! This Cornbread Casserole is about to become your new best friend.

Let’s dive into this easy Cornbread Casserole recipe together! Get ready for a dinnertime nutrition win!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this delightful Cornbread Casserole. Don’t stress if you don’t have everything; I often make substitutions based on what’s in my fridge and pantry.

1 box (8.5 ounces) of cornbread mix: I usually go for a whole-grain mix for extra fiber. If you don’t have this, I use a mix of flour and cornmeal!
1 can (14.75 ounces) of creamed corn: This adds moisture and sweetness to the Cornbread Casserole.
1 can (15 ounces) of whole kernel corn, drained: Adds a nice bite and texture.
1 cup sour cream: Makes the Cornbread Casserole super moist and rich. Greek yogurt works too!
1/2 cup melted butter: Adds flavor and richness. I sometimes use olive oil for a healthier twist!
2 large eggs: Help bind everything together.
1 cup shredded cheddar cheese: Adds a cheesy, savory element that everyone loves.

Ingredients for making cornbread casserole

This Cornbread Casserole proves nutritious doesn’t mean expensive! You can find these wholesome ingredients at your regular grocery store.

Here’s a Cornbread Casserole nutrition hack that changed our family’s health – add a cup of pureed butternut squash for Vitamin A and fiber.

You can also find a variety of corn at most markets or even freeze dried, so that you always have some on hand.

Trust me, this Cornbread Casserole ingredient list is simple because busy moms need nutrition without complexity! My family gets extra nutrition when I add a handful of chopped spinach to the mix. It wilts right in, and nobody even notices!

Let’s Make it Happen!

Okay, let’s get cooking! This Cornbread Casserole recipe is so simple, you’ll have it in the oven in no time.

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Trust me on the greasing part – nobody wants a stuck Cornbread Casserole!
In a large bowl, combine the cornbread mix, creamed corn, drained kernel corn, sour cream, melted butter, and eggs. Mix until just combined. Don’t overmix!
Stir in 3/4 cup of the shredded cheddar cheese. Reserve the remaining 1/4 cup for topping.
Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese over the top. This Cornbread Casserole is already looking good!
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. In my busy kitchen, this nutritious Cornbread Casserole usually takes about 32 minutes.
Let it cool for a few minutes before slicing and serving. While your Cornbread Casserole is cooking, take a moment to appreciate nourishing your family!

Here’s where I used to struggle with my Cornbread Casserole – I’d always overbake it! Learn from my experience and keep an eye on it towards the end of the baking time.

Don’t worry if your Cornbread Casserole looks a little jiggly when you take it out of the oven; it will set as it cools. That’s just how it’s supposed to be, so don’t worry if it does.

While this is baking, this is the perfect time to get the kids to help wash dishes or prep lunches for tomorrow.

Your Cornbread Casserole should smell nourishing by now! I love how the aroma fills the kitchen and makes everyone hungry.

This nutritious Cornbread Casserole reminds me of another family-healthy favorite, Broccoli Cheese Casserole, it’s so versatile!

How We Love to Eat This!

This Cornbread Casserole is a staple in our house, and we love it in so many ways!

The kids devour this nutritious Cornbread Casserole when I serve it with some BBQ chicken or pulled pork. It’s a perfect combination of sweet and savory!

We also love it as a side dish with chili or soup on a cold day. I feel like it makes the perfect addition to a warm meal on a cold day! The Cornbread Casserole adds a comforting touch.

For a complete meal, I sometimes add cooked ground beef or sausage to the Cornbread Casserole before baking. This makes it a hearty and filling one-dish wonder! This is another great way to add some protein to your meal.

This Cornbread Casserole is perfect for those busy weeknights when we need good nutrition fast! You can even make it ahead of time and reheat it when you’re ready to eat.

For presentation, I like to sprinkle a little chopped green onion or chives on top for a pop of color. It makes the Cornbread Casserole look extra appetizing!

If you have leftovers (which is rare in my house!), you can crumble them up and use them as a topping for salads or soups.

One time, my friend said this tasted better than this Creamed Corn Casserole Recipe from The Food Charlatan.

This is also perfect for taking to gatherings. You can never go wrong with a Cornbread Casserole!

The ULTIMATE Cornbread Casserole w/ Bacon from Scratch … seems like another winner!

FAQs: Your Questions Answered

I know you probably have some questions, so let’s get to them!

Is this Cornbread Casserole really nutritious enough for growing kids? Absolutely! It contains corn, dairy, and eggs, all of which provide essential nutrients. I always add extra veggies for a boost.
What if my picky eater won’t try this healthy Cornbread Casserole? Start by letting them help you make it! Kids are often more willing to try foods they’ve helped prepare. You can also offer a small bite alongside something they already love.
Can I meal prep this Cornbread Casserole for busy weeks ahead? Yes! Assemble it ahead of time and store it in the fridge until you’re ready to bake. You might need to add a few extra minutes to the baking time.
Can I freeze this Cornbread Casserole? Yes, you sure can. I recommend freezing it after it has been baked and cooled. Wrap it tightly in plastic wrap and then foil. It will last for up to 3 months in the freezer.
Can I make this Cornbread Casserole gluten-free? Simply use a gluten-free cornbread mix. There are many great options available at most grocery stores.
What other veggies can I add to this Cornbread Casserole? Shredded zucchini, carrots, or bell peppers are all great additions. Just make sure to chop them finely so they cook evenly.
Can I reduce the amount of butter in this Cornbread Casserole? Yes, you can substitute some of the butter with unsweetened applesauce or mashed banana. This will help keep it moist while reducing the fat content.
Is there another way to add cheese besides cheddar? Monterey Jack, Mozzarella, and Colby Jack are some other cheeses that will work great in this recipe.
What if I do not have any sour cream? You can use plain yogurt instead for a similar taste and result.

I remember one mom asking me if this Cornbread Casserole recipe tastes as good if you lower the sugar and the answer is yes! It doesn’t impact the texture or flavor in a negative way.

Final Thoughts:

This Cornbread Casserole is truly a staple in my kitchen. It’s simple, satisfying, and a great way to get some extra nutrients into my family’s diet.

This is also a great addition to the menu if you are already serving Awesome and Easy Creamy Corn Casserole Recipe!

Here are My Cornbread Casserole Nutrition Hacks:

Sneak in the veggies: I always add a cup of pureed vegetables.
Use whole-grain cornbread mix: Adds extra fiber for better digestion.
Reduce the sugar: This does not impact the texture or flavor.

Here are a few family-tested healthy Cornbread Casserole variations:

Spicy Cornbread Casserole: Add a can of diced green chilies and some pepper jack cheese for a kick!
Savory Cornbread Casserole: Mix in some cooked bacon or sausage and chopped onions.
Sweet Cornbread Casserole: Add a can of crushed pineapple and a sprinkle of cinnamon.

My youngest loves the sweet version, while my oldest prefers the savory. This Cornbread Casserole is so versatile, you can make everyone happy!

Remember, fellow nutrition-seekers, don’t be afraid to make this Cornbread Casserole your own! Experiment with different ingredients and find what your family loves.

I hope this Cornbread Casserole becomes a dinnertime favorite in your house too! Embrace the nourishing chaos and enjoy the simple joy of feeding your family well. If you are wanting another side to go with this, check out the Bacon Cornbread Stuffing.

You’ve got this! Go make some nourishing magic with this simple Cornbread Casserole!

Cornbread Casserole

Print Recipe

This comforting Cornbread Casserole combines sweet corn, savory cheese, and creamy sour cream for a delicious and easy-to-make side dish or main course. Perfect for potlucks and family gatherings!

Author: Juliette
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 (8.5 ounce) package cornbread mix
1 (14.75 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 cup sour cream
1/2 cup melted butter
2 large eggs, lightly beaten
1 cup shredded cheddar cheese
1/4 cup chopped green onions (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 8×8 inch baking dish.
In a large bowl, combine the cornbread mix, creamed corn, drained corn, sour cream, melted butter, and eggs. Mix well.
Stir in the shredded cheddar cheese and green onions (if using).
Pour the mixture into the prepared baking dish.
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before serving.

Notes

For a spicier kick, add a diced jalapeño to the batter. Serve warm with a dollop of sour cream or a sprinkle of extra cheddar cheese.