Description
Learn how to make delicious Hearty Southern Loaded Cornbread Casserole Recipe. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy corn muffin mix or your favorite cornbread mix (feel free to use gluten-free if needed)
- 1 cup sour cream (substitute with Greek yogurt for a tangy twist)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (4 oz) diced green chiles (mild or hot, depending on preference)
- 1 cup shredded sharp cheddar cheese (extra melty is always a win)
- 2 large eggs
- 1/2 cup melted butter (unsalted preferred, but salted works in a pinch)
- 1/4 cup diced green onions (optional but adds a fresh bite)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: 1/2 cup cooked and crumbled bacon or diced jalapeños for an extra kick
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray. This ensures the casserole doesn’t stick and comes out cleanly—a little tip I picked up after a few sticky mishaps early in my cooking journey.
- In a large mixing bowl, whisk together the corn muffin mix, sour cream, eggs, and melted butter until just combined. The batter will be thick but smooth. If you’re worried about lumps, a few gentle stirs will do—no need to overmix.
- Fold in the drained corn, diced green chiles, shredded cheddar cheese, green onions, garlic powder, black pepper, and any optional add-ins like bacon or jalapeños. This is where you get to customize the casserole to your family’s tastes; I like to sneak in extra cheese for richness.
- Pour the mixture into your prepared baking dish, smoothing the top with a spatula. The batter should fill the dish evenly, but don’t worry if it looks thick—that’s what makes it so hearty.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The first time I made this, I was tempted to cut into it early, but patience really pays off here for that perfect texture.
- Remove from the oven and let it cool for about 10 minutes before serving. This resting time helps the casserole set, making it easier to slice and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Hearty Southern Loaded Cornbread Casserole Recipe, recipe, cooking, food