Is there anything better than that warm, golden hug only super-easy comfort food can give you? Honestly, I don’t think so! When I need something satisfying for a last-minute potluck, or when the weeknight dinner menu just needs a no-fuss side, this is the recipe I turn to every single time. Forget complicated stirring and slow cooking. My recipe for the simplest Cornbread Casserole uses a boxed mix, but I promise you, it blows the pan-baked stuff out of the water.
It’s pure genius how just two cans of corn and a little melted butter transform that simple mix into something wonderfully creamy on the inside and perfectly golden on top. You mix it all up in maybe ten minutes, pop it in the oven, and walk away. This little dish—this amazing Cornbread Casserole—is a total lifesaver, and I bet it’s about to become your secret weapon too!
Why This Cornbread Casserole is Your New Weeknight Hero
I promise you, reaching for that box mix is cheating in the best possible way! This dish is all about maximizing flavor while minimizing mess. Seriously, you’ll barely dirty a dish besides the bowl and the baking pan. And the flavor payoffs are huge!
- It’s lightning fast—you’re looking at maybe 10 minutes of active work before it hits the oven.
- The texture is just begging for chili or BBQ—it’s savory, slightly sweet, and wonderfully tender.
- Cleanup is a dream. I’m linking my favorite one-pan dinner later, but this is even simpler!
Gathering Ingredients for Your Simple Cornbread Casserole
Honestly, the list for this incredible baked corn dish is what makes it so darn appealing. We’re relying on pantry staples and hardly anything fresh, which is perfect for those days when running to the store just isn’t happening. Because we use a mix, we cut out like twelve different steps right off the bat. But you have to be precise with the cans, trust me! If you skip draining the whole kernels, your casserole might get a little soupy, and we definitely don’t want that. Organization here means a perfect, sturdy bake later on.
Essential Components for the Cornbread Casserole
You’ll need to pull together these main items right before you start mixing. Get everything measured out so assembly is a breeze!
- One box (8.5 ounces) of your favorite cornbread mix. (Jiffy works great, by the way!)
- One can (15 ounces) of whole kernel corn, and this is important—you must drain off all that packing liquid.
- One can (14.75 ounces) of creamed corn. This is the secret sauce for creaminess!
- One cup of regular milk.
- Half a cup of butter, which you’ll need to melt until it’s completely liquid. Watch it carefully so it doesn’t brown!
Ingredient Notes and Substitutions for Perfect Cornbread Casserole
Now that you have your list, let’s talk about sweetening this up or changing the tang just a touch. The recipe is great as written, but sometimes you just need a little tweak based on what your family prefers! If you find yourself wanting a slightly sweeter side dish—maybe to balance out some really spicy chili—you can absolutely sneak in two extra tablespoons of granulated sugar right along with the mix.
This addition just amps up that natural corn sweetness without messing up the structure too much. Also, if you’re a fan of tang, buttermilk is your best friend here instead of regular milk! Buttermilk really helps activate the leavening agents in the mix, giving the final bake a slightly richer flavor profile. It’s a tiny change, but it makes a noticeable difference in how “savory-sweet” your Cornbread Casserole comes out.
Step-by-Step Instructions for Making Cornbread Casserole
Okay, this is where the magic happens, and honestly, it’s the easiest part. You don’t need any fancy equipment here; just a good sturdy bowl and a whisk or wooden spoon will do the trick! Remember what I always say about baking? Pay attention to the details, and the ingredients will reward you. Follow these simple steps, and you’ll have the most perfect, scoopable Cornbread Casserole ready in under an hour!
When mixing, remember: just combine, don’t whip! Overmixing brings out the gluten in the flour, and we want tenderness here, not chewiness. I’m linking to one of my favorite dressing recipes next, but this casserole is even faster—check out Mama’s Dressing if you need more inspiration!
Prepping the Oven and Dish
First things first, let’s get that oven warmed up. We need it to be humming along at 375 degrees Fahrenheit before anything goes in. While it’s heating, grab your 9×13 inch baking dish. Make sure you grease it really well—a good layer of spray or butter ensures that beautiful golden crust doesn’t decide to stick to the corners when it’s time to serve.
Mixing the Cornbread Casserole Batter
Grab that big bowl! Start by dumping in the dry cornbread mix and both cans of corn—remember to drain the whole kernel corn completely before adding it. Give those three things a little stir. Now, pour in your cup of milk and your half cup of completely melted butter. Stir everything together until you no longer see big streaks of the dry mix. Seriously, stop mixing once it looks uniform! A few tiny lumps or flecks are perfectly fine; that’s how you know you haven’t overdone it.
Baking and Resting the Cornbread Casserole
Carefully pour that gorgeous batter into your prepared 9×13 dish. It should spread out nicely. Pop it into that hot oven for approximately 40 to 45 minutes. You know it’s done when the top is beautifully golden brown, and if you slide a toothpick into the center, it should come out clean or just have moist crumbs attached. Don’t skip the final, small step! Let the casserole rest right on the counter for about 5 minutes before you dig in. This lets the texture settle, making it much easier to scoop!
Tips for Achieving the Best Cornbread Casserole Texture
If you want this Cornbread Casserole to be wonderfully moist and tender instead of dry, texture is everything! It’s not just about the baking time; it starts the moment you measure things out. My number one tip is to never, ever pack in that whole kernel corn when you measure it out after draining. Just gently spoon it into the measuring cup, or you’ll end up with way too much corn and not enough batter to hydrate it properly, leading to a crumbly result.
Also, while the recipe calls for milk, if you happen to have buttermilk on hand, use it! As I mentioned before, it adds a little body that really helps the final texture. It creates a slightly denser, yet still unbelievably soft, interior. And a final thought—don’t peek too often! Opening the oven door drops the temperature, and that rushing cool air can deflate the whole bake, making it sad and flat. Trust the 40-minute mark, and it should come out perfectly!
If you’re looking for other amazing, tender baked goods, you absolutely have to check out my secrets for Amish Sour Cream Cornbread—it’s rich and decadent!
Serving Suggestions for Your Cornbread Casserole
This simple yet flavorful Cornbread Casserole is sturdy enough to stand up to the heartiest mains, but mild enough not to compete with them. It’s basically a blank canvas for whatever deliciousness is on your table!
My absolute favorite way to serve this is alongside a big bowl of homemade chili during the chilly months. It’s perfect for soaking up all that rich, spicy liquid. If you’re firing up the grill, it pairs beautifully with something smoky, like a fantastic pulled pork. Speaking of smoky, you should check out my recipe for amazing pulled pork! Or, if you’re leaning toward chicken tonight, my irresistible BBQ chicken is another perfect match for this side dish.
For a lighter meal, a simple roasted chicken with a side salad rounds out the plate nicely. It brings that satisfying, slightly sweet bread component to any family dinner!
Storage and Reheating Instructions for Leftover Cornbread Casserole
Who are we kidding? There are usually huge leftovers with this dish because everyone eats a second piece! Don’t worry about saving this wonderful Cornbread Casserole; it keeps beautifully. Once it cools down completely, just cover the baking dish tightly with plastic wrap or foil. You can safely store it in the refrigerator for up to four days. I find that it actually tastes great cold the next day, straight from the fridge!
When you’re ready for round two, reheating is super easy. For the absolute best texture, I recommend covering the dish loosely with foil and heating it in a 350-degree oven for about 15 minutes until it’s warmed through. If you’re in a huge rush, the microwave works fine, but I find it tends to make the edges a bit softer than they should be. Enjoy!
Frequently Asked Questions About This Cornbread Casserole
I know you might have a few lingering thoughts, so let’s dive into the questions I get asked the most about this unbelievably easy baked corn dish! Even though it uses a simple boxed starter, people always want to fine-tune it for their own table. We want every scoop of your Cornbread Casserole to be absolutely perfect, right?
If you’re looking to majorly upgrade your comfort food game, I actually have a recipe for cheesy pasta that you might love too, but let’s stick to corn for now!
Can I add shredded cheese to the Cornbread Casserole?
Oh, absolutely! Who doesn’t love extra cheese baked right in? If you want to add some Monterey Jack or sharp cheddar to your Cornbread Casserole, I highly recommend about one cup, mixed in with the wet ingredients right before pouring it into the pan. However, if you want a beautiful, browned, bubbly top layer, wait until the last 10 minutes of baking. Sprinkle it over the top then, and let it melt and brown beautifully!
How do I ensure my Cornbread Casserole stays moist?
Moisture is the holy grail here, and it all comes down to two things: don’t overdo the mixing and trust your liquid measurements. The biggest mistake people make is beating that batter until it’s totally smooth, like cake batter. Resist that urge! When you stop stirring when there are just a few streaks of dry mix left, you prevent gluten from developing, keeping the texture soft. Also, make sure you drain that whole kernel corn completely; too much leftover water is the fastest way to a watery bake!
Can this Cornbread Casserole be made ahead of time?
Yes, you can totally prep this ahead, which is a lifesaver when you’re hosting! You have two options. You can mix everything together, cover the assembled casserole dish tightly, and keep it in the fridge for up to 24 hours. Just add about 10 extra minutes to the baking time since it’s going in cold. Or, you can bake it completely, let it cool, cover it, and store it in the fridge. Reheat covered in the oven like I mentioned earlier for the best results!
Estimated Nutritional Data for This Cornbread Casserole
I always tell folks here that while this Cornbread Casserole is simple, it’s certainly not low-calorie comfort food—and that’s perfectly okay when it tastes this good! We cook to enjoy ourselves, right? Because we rely on a boxed mix, butter, and canned corn, the final numbers reflect a rich, filling side dish.
I ran these standard ingredients through a calculator, and here is the general breakdown based on the recipe yielding 8 generous servings. Remember that these numbers are just an estimate, though! If you swap out milk for buttermilk or use a different brand of cornbread mix, your numbers might shift a little bit. But for planning purposes, this should give you a great idea of what you’re diving into:
- Calories: Roughly 280 per serving
- Total Fat: About 14 grams
- Carbohydrates: Around 35 grams
- Protein: 5 grams
It’s that perfect balance of sweet bread and savory corn that makes it feel like a real treat, even if you’re just eating it mid-week! Enjoy, because you’ve earned it.
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Simple Cornbread Casserole
- Total Time: 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A straightforward recipe for a baked cornbread casserole.
Ingredients
- 1 box (8.5 ounces) cornbread mix
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) creamed corn
- 1 cup milk
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the cornbread mix, whole kernel corn, and creamed corn.
- Stir in the milk and melted butter until just mixed. Do not overmix.
- Pour the batter into the prepared baking dish.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the casserole cool for 5 minutes before serving.
Notes
- For a slightly sweeter casserole, add 2 tablespoons of sugar to the batter.
- You can substitute buttermilk for regular milk for a tangier flavor.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 25
Keywords: cornbread casserole, easy side dish, baked corn, quick bread