Introduction

Loaded Cornbread Casserole is a comforting, cheesy dish perfect for family dinners or potlucks. Packed with sweet corn, green chilies, bacon, and cheddar cheese, it combines classic flavors into a warm, satisfying bake.

A close-up of a thick slice of baked corn casserole shows a golden brown, crispy top layer sprinkled with chopped green herbs. Below the crunchy top, the casserole is creamy and soft, filled with yellow corn kernels and bits of pinkish ham evenly spread throughout. The dish sits on a white plate on a white marbled surface, with small herbs scattered around the plate. The texture of the casserole looks moist inside with a crunchy crust on top. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a large bowl, mix together 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.
Step 3: Grease a 9×9-inch baking dish and pour in the cornbread mixture. Smooth the top with a spatula.
Step 4: Sprinkle the remaining cheddar cheese evenly over the casserole.
Step 5: Bake for 25–30 minutes until the center is set and the top is golden brown. A toothpick inserted should come out clean or with a few crumbs.
Step 6: Let the casserole rest for a few minutes before slicing and serving.

Tips & Variations

For extra heat, substitute the green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through.

How to Serve

A close-up of a square slice of cornbread casserole on a white plate, showing three main layers: the base is a soft, light yellow cornbread mixed with whole yellow corn kernels and pieces of ham, the middle is a moist, creamy layer blending cheese and corn, and the top is a crispy golden-brown crust sprinkled with small crunchy crumbs and chopped green parsley. The casserole looks thick and hearty with a textured surface. The white plate sits on a white marbled surface with bits of parsley scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking cold.

Can I use fresh corn instead of canned cream-style corn?

Absolutely. Use about 1 1/2 cups of fresh corn kernels for a fresher flavor. You may need to add a little cream or milk to maintain moisture.

Loaded Cornbread Casserole Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This Loaded Cornbread Casserole is a comforting and hearty dish that combines classic cornbread with creamy corn, tangy sour cream, spicy green chilies, cheddar cheese, and crispy bacon. Easy to prepare with just one bowl and baked to golden perfection, it makes a perfect side or a satisfying main for family dinners or gatherings.

Author: Kai
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Cornbread Casserole 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, divided
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

Preheat the Oven: Set your oven to 375°F (190°C) so it reaches the perfect temperature for baking the casserole.
Mix the Casserole: In a large mixing bowl, combine the cornbread mix, sour cream, cream-style corn, drained green chilies, half of the shredded cheddar cheese, chopped bacon, diced green onions, eggs, and melted butter. Season with salt and pepper to taste. Stir everything together until well blended, making sure ingredients are evenly incorporated.
Transfer to Baking Dish: Grease a 9×9-inch baking dish or skillet. Pour the cornbread mixture into the prepared dish and smooth the surface with a spatula for even baking.
Top with Cheese: Sprinkle the remaining cheddar cheese evenly on top of the mixture to create a cheesy, golden crust as it bakes.
Bake: Place the dish in the preheated oven and bake for 25 to 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 crumbs.
Rest & Serve: Allow the casserole to cool for a few minutes before slicing. This resting time helps it set properly and makes serving easier.

Notes

For extra heat, substitute the green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.
Use a 9×9-inch baking dish or similar size skillet for optimal cooking results.
Make sure to fully drain the green chilies to avoid excess moisture in the casserole.
Let the casserole rest after baking to allow it to firm up for cleaner slices.
This recipe yields about 8 servings and is great for meal prep or potlucks.

Keywords: cornbread casserole, loaded corn casserole, cheesy cornbread, bacon cornbread, sour cream cornbread, easy casserole, baked cornbread dish