This Cornbread Casserole combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that is soft on the inside and perfectly crisp on top. I love serving it at holiday gatherings, but it also makes the perfect base for a big spoonful of chili.
This cornbread casserole is pure comfort food and truly the best of both worlds. It combines the creaminess of corn pudding with the golden crust of classic cornbread for a dish that is moist and soft inside and perfectly crispy on top. I like serving it for big gatherings, and as the cooler months roll in, this casserole becomes exactly what I crave. It comes together with simple, inexpensive pantry staples, which makes it a stress-free addition to my table.
I love that the flavor is rich and buttery with little bursts of sweet corn in every bite. YUM! The golden crust cracks slightly under my fork, which is the perfect contrast to the creamy interior. Best of all, it is endlessly customizable. To add a little spice, I’ll fold in a few jalapeños or green chiles, or for a touch more richness, I’ll mix in extra cheese. Sometimes, I’ll even sprinkle fresh herbs or bacon to add more savoriness. However I decide to prepare it, this casserole always delivers.
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Gather your ingredients: Gather all your ingredients. Grease a 9×9 baking dish and preheat the oven to 350°F (175°C).
Cook the onion: In a small skillet, sauté ½ cup chopped onion in ½ Tbsp butter until the onion turns soft and translucent. This usually takes me about 3-4 minutes. Let the onion cool slightly.
Combine wet ingredients: In a large bowl, whisk 2 eggs, 1 cup of Greek yogurt, and the remaining melted butter.
Add corn, onion, and cheese: Stir in 1 can of whole corn, 1 can of cream-style corn, the sautéed onion, and 1 cup of cheese.
Mix in cornbread mix: Add the cornbread mix, ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Combine well, but be careful not to overmix.
Transfer and bake: Pour the mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center has set.
Cool and serve: Allow the casserole to cool for 5-10 minutes before serving. Enjoy!
Let the casserole cool completely, then cover tightly with foil or plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for 3–4 days.
You can freeze individual portions or the entire casserole. Wrap well in plastic wrap and then foil, or use a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm leftovers in a 325°F oven for 10–15 minutes until heated through. Individual portions can also be reheated in the microwave for about 1 minute per serving.
I like serving this classic side dish alongside Texas chili, hearty barbecue ribs, or air fryer fried chicken. Though this casserole has also made an appearance at my Thanksgiving, Christmas, and Easter celebrations as a comforting, crowd-pleasing side. If there are any leftovers, I like to serve them for breakfast with poached eggs on top.
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