Loaded Cornbread Casserole Recipe

Introduction

Loaded Cornbread Casserole is a comforting Southern classic packed with cheesy, savory flavors and a hint of spice. Perfect as a main dish or a hearty side, it combines creamy corn, crispy bacon, and melted cheddar for a crowd-pleasing meal.

Ingredients

• 1 package (8.5 oz) cornbread mix
• 1 cup sour cream
• 1 can (15 oz) cream-style corn
• 1 can (4 oz) green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon
• 1/2 cup diced green onions
• 2 eggs
• 1/4 cup melted butter
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) so it’s ready when the casserole goes in.
2. Step 2: In a large bowl, combine the cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, bacon, green onions, eggs, and melted butter. Season with salt and pepper and stir until well mixed.
3. Step 3: Grease a 9×9-inch baking dish or skillet, then pour in the cornbread mixture and smooth it out evenly with a spatula.
4. Step 4: Sprinkle the remaining cheddar cheese evenly over the top of the mixture for a golden, gooey crust.
5. Step 5: Bake uncovered for 25–30 minutes, until the center is set and the top is golden brown. Test doneness by inserting a toothpick – it should come out clean or with a few crumbs.
6. Step 6: Allow the casserole to cool for a few minutes before slicing. This resting time helps it set for easier serving.

Tips & Variations

• For extra heat, substitute green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.
• Add sautéed bell peppers or zucchini for a veggie boost.
• Swap the bacon for cooked sausage, shredded chicken, or diced ham for different protein options.
• Try mixing in a tablespoon of honey for a sweet-savory twist.
• Sprinkle Parmesan cheese on top before baking for a salty, crispy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped in foil or plastic wrap for up to 3 months. To reheat, warm in the microwave in 30-second bursts or bake in the oven at 300°F for 10–15 minutes to maintain texture. Adding a splash of milk or cream before reheating helps keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture ahead and store it in the fridge for a few hours before baking. Just bring it to room temperature before putting it in the oven to ensure even cooking.

What can I serve with loaded cornbread casserole?

This dish pairs wonderfully with BBQ ribs, pulled pork, chili, soups, or fried chicken. A side of tangy coleslaw or sliced jalapeños with sour cream adds a delightful contrast and extra flavor.

Loaded Cornbread Casserole Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

This Loaded Cornbread Casserole is a comforting, cheesy, and flavorful dish combining classic cornbread mix with creamy corn, green chilies, bacon, and cheddar cheese, baked to golden perfection. Perfect as a hearty main or a satisfying side, it offers a Southern-inspired kick and versatile flavor to brighten up any meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Southern
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 package (8.5 oz) cornbread mix
• 1 cup sour cream
• 1 can (15 oz) cream-style corn
• 1 can (4 oz) green chilies, drained
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cooked bacon
• 1/2 cup diced green onions
• 2 eggs
• 1/4 cup melted butter
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature for even baking of your casserole.
2. Mix the Casserole: In a large mixing bowl, combine the cornbread mix, sour cream, cream-style corn, green chilies, half of the shredded cheddar cheese, chopped cooked bacon, diced green onions, eggs, and melted butter. Season with salt and pepper to taste. Stir everything together thoroughly until well combined.
3. Transfer to Baking Dish: Grease a 9×9-inch skillet or baking dish and pour in the cornbread mixture. Use a spatula to smooth the surface evenly for consistent baking.
4. Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top of the mixture. This will create a golden, melty cheese crust as it bakes.
5. Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
6. Rest & Serve: Allow the casserole to cool for a few minutes after baking. This resting time helps the casserole set properly and makes it easier to slice and serve.

Notes

• To increase heat, swap green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.
• Swap bacon for cooked sausage, shredded rotisserie chicken, or diced ham for protein variation.
• Try adding diced bell peppers, zucchini, or frozen corn kernels for extra veggies.
• For a sweet-savory twist, stir in a tablespoon of honey with the mixture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze individual slices wrapped tightly for up to 3 months.
• Reheat in the microwave in short bursts or in the oven at 300°F for 10–15 minutes; add a splash of milk or cream before reheating to retain moisture.

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