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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 (plain Greek yogurt works great as a substitute)
  • 1 cup canned whole kernel corn, drained
  • 1 cup canned creamed corn
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 4 slices cooked bacon, crumbled (substitute with turkey bacon or omit for a vegetarian option)
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
  • 1/4 cup chopped green onions (optional, but adds a nice fresh bite)
  • 1 small jalapeño, seeded and finely chopped (optional, for a little heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

When I first made this recipe, I didn’t have sour cream on hand, so I swapped in Greek yogurt—and honestly, it worked beautifully. I’ve learned to keep a little stash of these simple ingredients because the recipe is so forgiving. It’s the kind of dish where you can tweak and still end up with something delicious. That’s home cooking to me—flexible, imperfect, and always comforting.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. I like to use the same dish every time—it’s like an old friend that knows all my favorite recipes.
  2. In a large mixing bowl, combine the Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter or oil. Stir until just combined. Don’t overmix; the batter should be a bit lumpy, like my mom’s tomato sauce—perfection lies in imperfection.
  3. Beat the eggs in a separate small bowl, then add them to the batter. Mix gently until everything is incorporated. This step is key for giving the casserole structure without making it dense.
  4. Fold in the whole kernel corn, creamed corn, shredded cheddar cheese, crumbled bacon, green onions, jalapeño (if using), salt, and black pepper. I always sneak in the jalapeño when the kids aren’t looking—it adds just enough kick without overpowering.
  5. Pour the mixture into your prepared baking dish and smooth the top with a spatula. Sprinkle an extra handful of cheddar cheese over the top for that irresistible golden crust.
  6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The smell during baking will make your whole house feel like a Southern kitchen, and if you’re anything like me, you’ll be hovering nearby, waiting for it to cool just enough to sneak a taste.
  7. Let the casserole rest for 10 minutes before serving. This gives it time to set and makes it easier to cut into neat squares—or messy, family-style portions, which is the way I prefer it.

  • 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