Cornbread Casserole

Cornbread Casserole

104 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  HOBOLTH4

“This cornbread tastes like the corn cakes from a famous Mexican restaurant chain. Use an ice cream scoop to serve.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.
  3. Bake in preheated oven for 30 minutes, until golden brown.

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Reviews (104)

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Easiest recipe out there. Great for the holidays. I reviewed this in 06 but am making some updates as of 12/09. There is another cornbread casserole recipe (by Sarah Piepert) which is great if you want a more tradiitonal cornbread.....almost identical but has butter, no cheese, less sour cream, and a better estimated cooking time. As a rule of thumb for both recipes I always omit the eggs (I like my cornbread more bread-y and less like a souffle) and then cook for up to an hour or hour and 15 minutes. A 30 minute cooking time is not enough. Regarding the cheese, if you're going for a Mexican inspired meal add it in. I usually use 1/2 the suggested (4 oz) shredded mild cheddar. Plan to serve Cornbread Casseroles using a spoon. It really wasn't meant to be cut into pieces like the picture. I love bringing this meals to holiday gatherings because it's so easy and always a hit. With preschool kids to dress and get ready, the last thing I need on a busy holiday is to prepare a complicated dish. Enjoy.



This is delicious! I don't usually cook things based on canned or packaged ingredients, but was rushed for time and this looked quick and easy. I made the recipe exactly as listed, except I added only 4 oz. of shredded cheddar cheese to the top instead of 8 oz.-- and I used reduced fat cheese. YUM! The texture is perfect, not mushy at all. The flavor is just right and the aroma while baking is incredible. My husband and I both really enjoyed it and I'm sure I'll be making it again.



Yummy & super easy! My boyfriend and his brother ate it up fast! I served it with Alyce Voorhees "Mexican Lasagna" and the cornbread complimented the spiciness of the lasagna. Bravo

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Amount Per Serving (12 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 642 mg
  • 26%

Based on a 2,000 calorie diet



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Corn Casserole III


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Zucchini Cornbread Casserole