Cornbread Casserole

Cornbread Casserole


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

Ingredients 40 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 115

  1. 141 Ratings


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