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Irresistible Southern Loaded Cornbread Casserole Recipe You Need to Try - Featured Image

Irresistible Southern Loaded Cornbread Casserole Recipe You Need to Try

Learn how to make delicious Southern Loaded Cornbread Casserole. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 box (8.5 oz) Jiffy corn muffin mix (or any cornbread mix you prefer)
  • 1 cup sour cream (substitute with Greek yogurt for a lighter option)
  • 1/2 cup unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese (feel free to mix in pepper jack for a kick)
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) creamed corn
  • 4 slices cooked bacon, crumbled (bacon bits or smoked sausage can work too)
  • 2 large eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup chopped green onions or jalapeños for a little extra flavor and color

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. This is a classic step I learned from my mom—never skimp on greasing the pan, or you’ll regret it when it’s time to serve.
  2. In a large mixing bowl, whisk together the Jiffy corn muffin mix, sour cream, melted butter, and eggs until just combined. Don’t overmix; the batter should be a little lumpy. This reminds me of those early kitchen experiments where I learned that perfection doesn’t mean smooth batter—it means flavor and texture!
  3. Fold in the shredded cheddar cheese, drained whole kernel corn, creamed corn, crumbled bacon, garlic powder, onion powder, black pepper, and any optional green onions or jalapeños. Stir gently to combine without breaking up the bacon too much.
  4. Pour the mixture into your prepared baking dish and smooth the top with a spatula. This is where I usually pause and take a mental picture—because food is as much about memories as it is about taste.
  5. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean (a few crumbs are okay). Cooking times can vary, so keep an eye on it after 40 minutes.
  6. Remove from the oven and let the casserole cool for about 10 minutes before serving. This step is crucial—trust me, I’ve learned the hard way that straight-from-the-oven casserole can be a mouth-burning experience!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Southern Loaded Cornbread Casserole, recipe, cooking, food