Mom's Best Recipes
Recipe

Rustic Cornbread Casserole

A cozy, savory-sweet cornbread casserole with golden edges, a tender center, and just enough butter to make you “accidentally” go back for seconds.

Author By Matt Campbell
4.8
A golden rustic cornbread casserole in a ceramic baking dish on a wooden table with a pat of butter melting on top
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If your ideal comfort food sits somewhere between “warm skillet cornbread” and “spoonable casserole you can eat in sweatpants,” you’re in the right kitchen. This rustic cornbread casserole is the kind of low-drama bake that makes the whole house smell like you have your life together, even if dinner is happening because you found a lonely can of corn in the pantry.

It’s lightly sweet, deeply buttery, and baked until the top is bronzed and the edges get that crisp, snacky bite. I like it alongside chili, roast chicken, or anything with a gravy situation. It also holds its own as the main event when you add a few extras, like shredded cheddar, jalapeños, or crumbled bacon.

A spoon scooping a soft, steamy portion of cornbread casserole from a baking dish

Why It Works

  • Cozy texture, no dryness: Sour cream and creamed corn keep the center tender and rich.
  • Golden edges: A steady oven and enough butter give you that craveable browned perimeter.
  • Accessible ingredients: Pantry corn, a simple cornbread mix (or your favorite homemade dry mix), and standard dairy staples.
  • Flexible flavor: Keep it classic for picky eaters or go bold with cheese, chiles, herbs, or spice.

Pairs Well With

  • A bowl of beef chili with beans topped with shredded cheese

    Weeknight Beef Chili

  • A plate of pulled pork with a glossy barbecue sauce

    Slow Cooker Pulled Pork

  • A bowl of creamy chicken soup with carrots and celery

    Cozy Chicken Soup

  • A tray of roasted broccoli with browned edges and lemon wedges

    Lemony Roasted Broccoli

Storage Tips

Refrigerate: Let the casserole cool completely, then cover the dish or transfer slices to an airtight container. Store for up to 4 days.

Freeze: Slice into portions, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Warm slices in a 325°F oven for 10 to 15 minutes, or microwave in 30-second bursts. If you want the edges crisp again, finish in a hot skillet with a little butter.

Common Questions

Is this the same as corn pudding?

It’s close, but not quite. Corn pudding is usually softer and more custardy. This version bakes up sturdier like cornbread, but still stays tender and spoon-friendly in the center.

Can I make it less sweet?

Yes. Use an unsweetened cornbread mix if you can, and skip the optional honey. You can also add a pinch more salt to nudge it savory.

Can I make it gluten-free?

Usually, yes. Swap in a gluten-free cornbread mix and double-check your creamed corn and baking powder labels. Bake time stays about the same, but start checking 5 minutes early.

What add-ins work best?

Shredded cheddar, diced jalapeños, scallions, roasted corn, crumbled bacon, or a pinch of chili powder all play nicely. Keep add-ins to about 1 to 1 1/2 cups total so it still sets.

How do I know it’s done?

The center should be set, not jiggly, and a toothpick should come out with a few moist crumbs. If it’s wet batter, give it another 5 to 10 minutes and tent with foil if the top is browning too fast.

Can I bake this in a 9x13-inch dish?

Yes, but you’ll want to double the recipe. A single batch in a 9x13 will bake up thin and can lean dry. Doubling keeps that tender, casserole-like center.

I started making this when I wanted cornbread, but also wanted it to feel like a complete side dish that could survive a potluck table without turning into crumbs. One night I tossed in creamed corn and sour cream because they were already in the fridge, and the texture landed right in that sweet spot: scoopable, golden, and a little indulgent. Now it’s my go-to when I need something that looks generous, tastes like comfort, and does not require a culinary arts degree or a heroic amount of dishes.