Creamy Cornbread Casserole

A Cozy Kitchen Memory

I first had this casserole at a church potluck. My friend Mabel brought it. The dish was nearly empty in minutes.

I asked her for the recipe right there. She winked and wrote it on a napkin. I still have that little napkin in my recipe box. It reminds me that the best food is often shared with friends.

Why This Dish is Special

This is not your ordinary cornbread. It is spoon bread. That means it is soft and creamy inside. It feels like a warm hug on a cool day.

It matters because it brings people together. Simple, comforting food can turn any meal into a celebration. Doesn’t that sound nice? What is your favorite comfort food? I would love to know.

Let’s Get Mixing

First, heat your oven to 375 degrees. Grease your favorite casserole dish. I like to use the big oval one my grandson gave me.

Now, just put everything in a big bowl. The corn, the muffin mix, the sour cream, and the melted butter. Give it a good stir until it is all combined. The smell of that butter is already amazing.

A Little Secret for You

Do not overmix the batter. A few lumps are just fine. I promise. They will cook out in the oven.

This matters because gentle mixing keeps the casserole tender. Overmixing can make it tough. Fun fact: The JIFFY mix was created during the Great Depression to be an affordable treat. Isn’t that a neat piece of history?

The Best Part: Baking

Pour your mixture into the greased dish. Slide it into the hot oven. Now, the waiting begins.

It bakes for about 45 minutes. Your whole house will smell wonderful. The top will turn a beautiful golden brown. Do you like a crispy top or a soft middle? I can never decide.

Time to Share and Eat

Let it cool for just a few minutes. Then, scoop it out with a big spoon. It is wonderfully creamy and sweet.

This dish is perfect for a family dinner. It is also great for taking to a neighbor. Sharing food is a way to show you care. Who would you love to make this for?

Ingredients:

Ingredient	Amount	Notes
JIFFY Corn Muffin Mix	1 (8.5-ounce) package
Cream style corn	1 (14.75-ounce) can
Whole kernel corn	1 (15-ounce) can	drained
Butter	1/2 cup (1 stick)	melted
Sour cream	1 cup
Eggs	3
Salt	1/2 teaspoon

My Cozy Creamy Cornbread Casserole

This casserole is my favorite comfort food. It tastes like a big, warm hug from the kitchen. I’ve been making it for decades, you know. My grandkids call it “Grandma’s Sunshine Bread.” Doesn’t that just make you smile? The best part is how easy it is. You just mix everything in one bowl. It’s perfect for a busy weeknight or a big family supper.

Step 1

First, say hello to your oven. Turn it on to 375°F. Grease your casserole dish lightly. I use the simple spray from a can. This reminds me of my first time baking. I forgot to grease the pan! We had to scoop it out with a spoon. (My hard-learned tip: Don’t skip greasing the dish. Trust me on this one.)

Step 2

Now, grab your biggest mixing bowl. Dump everything in there. Yes, all of it! The corn muffin mix, both kinds of corn, and the melted butter. Don’t forget the sour cream and eggs. A little salt makes all the flavors pop. Stir it until it’s just combined. A few lumps are perfectly fine, dear.

Step 3

Pour your golden mixture into the waiting dish. It will look a bit lumpy. That’s how it should be. Slide the dish into your warm oven. Now, the magic happens. Your kitchen will start to smell amazing. It bakes for 40 to 50 minutes. You’ll know it’s done when the top is a beautiful golden brown. What’s your favorite kitchen smell? Share below!

Cook Time	40–50 minutes
Total Time	55 minutes
Yield	8 servings
Category	Side Dish

Three Fun Twists to Try

Once you master the basic recipe, you can play with it. I love adding little surprises. It makes the dish feel new again. My husband likes a bit of a kick. So I started experimenting. Here are a few of our family’s favorite twists.

• The Cheesy Pull: Stir a whole cup of shredded cheddar cheese right into the batter.
• The Zesty Kick: Add a can of diced green chiles for a little southwest warmth.
• The Herby Garden: Mix in two tablespoons of fresh chopped chives from my little window box.

Each one gives the casserole its own special personality. They are all so simple but feel so fancy. Which one would you try first? Comment below!

The Perfect Plate

This casserole is a wonderful team player. It goes with almost anything. For a simple supper, I serve a big square of it next to a bowl of chili. The creamy cornbread is so good with the spicy chili. It also loves to be next to roasted chicken or a pot of beans.

For a pretty plate, top a serving with a dollop of sour cream. A sprinkle of green onion looks lovely, too. To drink, a tall glass of cold sweet tea is my go-to. If you’re feeling fancy, a crisp hard apple cider pairs beautifully. Which would you choose tonight?

Keeping Your Cornbread Casserole Cozy

Let’s talk about storing this lovely casserole. It keeps well in the fridge for three days. Just cover the dish tightly with foil.

You can also freeze it for a later meal. Let it cool completely first. Then wrap the whole dish in plastic wrap and foil.

I once forgot to label a frozen one. We had a fun mystery dinner that week. Now I always write the date and name on the foil.

To reheat, warm it in a 350°F oven until bubbly. This keeps the top from getting soggy. Batch cooking means a warm meal is always ready.

That matters on busy days. A homemade dish waiting for you feels like a hug. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Troubles

Sometimes our dishes need a little help. If your casserole is too wet, you might not have drained the whole kernel corn. Just pour off that liquid in the can.

I remember when my first one came out gooey in the middle. The oven needed more time. A golden brown top means it is done inside.

If the edges get too dark, your oven might run hot. Place a baking sheet on the rack below your dish. This stops the bottom from burning.

Getting the texture right builds your cooking confidence. A perfect bake means every bite is delicious and comforting. Which of these problems have you run into before?

Your Cornbread Casserole Questions Answered

Q: Can I make this gluten-free? A: Yes. Just use a gluten-free corn muffin mix instead. It works just as well.

Q: Can I make it ahead? A: Absolutely. Mix everything and put it in the dish. Keep it in the fridge overnight.

Q: What if I don’t have sour cream? A: Plain Greek yogurt is a good swap. The taste is very similar.

Q: Can I double the recipe? A: You can. Use a 9×13 inch baking dish. You might need a few more minutes to bake.

Q: Any extra tips? A: A little shredded cheddar on top is lovely. Fun fact: Adding cheese makes everything better, in my opinion. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this casserole. It is a simple joy to share food with loved ones. Your kitchen is a place for making memories.

I would be so happy to see your creation. It makes my day to see your versions. Have you tried this recipe? Tag us on Pinterest!

I am always here with more stories and simple recipes. Thank you for spending this time with me in my kitchen.

Happy cooking! —Elowen Thorn.