Loaded Cornbread Casserole is a comforting and hearty dish that brings together the sweetness of cornbread with a bunch of tasty add-ins like melted cheese, crisp bacon, and tender corn kernels. It’s the kind of casserole that feels like a warm hug on a chilly day, with gooey, cheesy layers and a golden, slightly crispy top that just invites you to dig in.
I love making this casserole when I want something that’s both simple to put together and full of flavor. The mix of creamy and crunchy textures always gets compliments, and the best part is how easy it is to customize—sometimes I toss in jalapeños for a little kick, or swap out bacon for sausage. It’s definitely one of those recipes where you can make it your own and still end up with pure comfort food.
When I serve this, I like to make it part of a big family-style meal or bring it to a potluck. It pairs wonderfully with a fresh salad or some smoky barbecue. Plus, it reheats well, so leftovers are just as satisfying the next day. Everyone seems to love it, and it’s perfect for sharing because it’s so cozy and inviting.
Key Ingredients & Substitutions
Corn Muffin Mix: This is the base and gives that classic cornbread taste. If you don’t have a mix, you can use homemade cornbread batter or cornmeal with baking powder and flour.
Sour Cream & Creamed Corn: Sour cream adds moisture and tang, while creamed corn boosts sweetness and texture. Greek yogurt is a good substitute for sour cream if you want a lighter option.
Whole Kernel Corn: Adds bursts of sweet crunch throughout. Fresh, canned (well-drained), or frozen corn work fine. Frozen corn may add more moisture, so drain well.
Cheddar Cheese: Choose sharp cheddar for rich flavor, but feel free to swap for Monterey Jack, Colby, or a cheese blend for a different taste.
Bacon: Crispy bacon brings smoky, salty flavor and texture contrast. You can replace it with cooked sausage, ham, or omit for a vegetarian version.
How Do You Get the Best Texture in Loaded Cornbread Casserole?
To nail the texture, don’t overmix the batter. Stir just enough to combine ingredients. Overmixing makes bread tough, but gentle stirring keeps it tender and moist.
- Mix wet and dry ingredients carefully—stop once no dry spots remain.
- Fold in cheese and bacon gently to keep chunks intact.
- Bake in a preheated oven and avoid opening it too soon to keep rise steady.
- Let the casserole rest after baking; it firms up and slices better.
Equipment You’ll Need
- 8×8-inch baking dish – perfect size for even baking and easy slicing.
- Large mixing bowl – gives you plenty of room to stir without making a mess.
- Whisk or spoon – for mixing the batter smoothly without overworking it.
- Measuring cups and spoons – to keep your ingredient amounts accurate.
- Spatula – helps fold in cheese and bacon gently and scrape the bowl clean.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage to change up the savory flavor and add a little spice.
- Add diced jalapeños or green chilies for a mild heat that pairs well with the sweetness.
- Mix in canned black beans or diced bell peppers to boost fiber and add color.
- Use pepper jack or smoked gouda instead of cheddar for a creamier or smoky twist.
How to Make Loaded Cornbread Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1 cup sour cream
- 1 cup sour cream-style creamed corn
- 1 cup whole kernel corn (drained if canned)
- 1/2 cup butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1/2 tsp black pepper
- Optional: 1/4 tsp garlic powder and/or onion powder for extra flavor
Time You’ll Need:
This recipe takes about 10 minutes to prepare and around 35-40 minutes to bake. After baking, let the casserole cool for a few minutes before serving. Plan for about 50 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish so the casserole doesn’t stick.
2. Mix the Batter
In a large bowl, combine the corn muffin mix, sour cream, sour cream-style creamed corn, whole kernel corn, melted butter, and eggs. Stir gently until just combined—don’t overmix to keep it light and fluffy.
3. Add Cheese and Bacon
Fold in half of the shredded cheddar cheese and most of the crumbled bacon, saving some for sprinkling on top. If you like, add the black pepper and optional garlic or onion powder now for extra flavor.
4. Bake the Casserole
Pour the mixture evenly into your prepared baking dish. Sprinkle the remaining cheddar cheese and bacon pieces on top. Bake for 35-40 minutes, or until the casserole is set, golden on top, and a toothpick inserted in the center comes out clean.
5. Finish and Serve
Take the casserole out of the oven and let it cool for a few minutes. Sprinkle sliced green onions over the top before serving. Enjoy warm as a tasty side dish or satisfying snack!
Can I Use Frozen Corn Instead of Canned Corn?
Yes! Just make sure to thaw and drain frozen corn thoroughly before adding it to the casserole so it doesn’t add excess moisture.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I Make This Recipe Vegetarian?
Yes, simply omit the bacon or replace it with sautéed mushrooms or smoked paprika for a smoky flavor without meat.
