Name: Creamy Cheddar Cornbread Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2/3 cup all-purpose flour; 1/2 cup yellow cornmeal; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 15 ounce can whole kernel corn, drained (or 1 1/2 cups fresh or frozen thawed corn); 15 ounce can cream style corn; 1/2 cup sour cream; 1/4 cup butter, melted; 1/2 cup freshly shredded sharp cheddar cheese, or more to taste

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If you’re craving something cozy, cheesy, and downright comforting, you’re in for a treat with my Creamy Cheddar Cornbread Casserole Recipe. This one’s a fan-freaking-tastic dish that combines the best of cornbread and cheesy corn casserole into one luscious, creamy bake. Whether it’s a weeknight dinner side or a potluck star, this recipe will have you coming back for seconds (and maybe thirds!). Trust me, once you give this a whirl, it’s going to be a new favorite in your kitchen.

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Why This Recipe Works

Creamy Texture: The combo of creamed corn, sour cream, and melted butter makes this casserole irresistibly soft and moist without being soupy.
Balanced Sweetness: A touch of sugar and natural corn sweetness plays perfectly with sharp cheddar for a satisfying flavor punch.
Easy to Customize: Whether you want more cheese or a little heat, this recipe adapts well to your tastes without fuss.
Crowd-Pleaser: It bakes up golden brown and set just right—ideal for family dinners or holiday feasts.

Creamy Cheddar Cornbread Casserole, cheesy cornbread bake, comforting cornbread casserole, easy cheesy corn casserole, sweet and savory cornbread dish - A square white baking dish holds a golden casserole with a slightly crispy top layer dotted with whole yellow corn pieces and melted orange cheese. The casserole surface is sprinkled with small bits of green herbs, giving a fresh contrast to the warm colors. The sides of the dish show the casserole's thick, soft texture, with a light brown crust along the edges. The casserole is set on a white marbled surface, with some loose corn kernels scattered nearby, a small bowl of corn to the left, a striped cloth napkin below, and a spoon to the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This casserole shines because the ingredients complement each other like a well-rehearsed band—each playing their part to create a delicious melody. Choosing fresh or good-quality canned corn really makes a difference, and using sour cream adds a tangy creaminess that balances the sweet corn and sharp cheddar perfectly.

All-purpose flour: Helps bind the casserole and gives the cornbread structure without heaviness.
Yellow cornmeal: Adds authentic cornbread texture and that subtle corn flavor that brings everything to life.
Granulated sugar: Just enough to enhance natural corn sweetness—don’t skip this if you love that classic taste.
Baking powder: Gives the casserole a nice lift so it’s light, not dense or doughy.
Salt: Enhances all flavors, so sprinkle carefully and taste as you go.
Whole kernel corn: I love using fresh when it’s in season but quality canned corn works great for year-round convenience.
Cream style corn: Adds creaminess and helps keep the casserole moist and tender.
Sour cream: This is my secret weapon for that luscious, creamy finish and a little tang to cut through the cheese.
Butter (melted): Brings richness and helps meld all the flavors together.
Sharp cheddar cheese: I always use freshly shredded for better melting and sharper flavor; don’t overload unless you’re a cheese fanatic like me!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about the Creamy Cheddar Cornbread Casserole Recipe is how easy it is to adapt. I often play with it depending on what’s in my fridge or what flavors I’m craving. I encourage you to make this your own—trust me, experimenting can lead to some delicious discoveries.

Extra Cheesy: Sometimes I double the cheddar or toss in some pepper jack for a little kick—cheese lovers will thank you!
Spicy Twist: Add diced jalapeños or a dash of cayenne pepper to the batter for a subtle heat that wakes up the dish.
Herb Infusion: Fresh thyme or chives stirred in just before baking adds a lovely herbal note.
Dairy-Free: You can swap sour cream for a dairy-free alternative and use vegan cheese if needed; just be mindful that texture might shift slightly.

Step-by-Step: How I Make Creamy Cheddar Cornbread Casserole Recipe

Step 1: Prep Everything First

Before you start mixing, preheat your oven to 350℉ and grease a 2-quart baking dish. Trust me on this—greasing ahead means the casserole won’t stick and will come out in perfect squares. Also, measure out all the ingredients and have your cheese shredded. It speeds things up and keeps your kitchen rhythm smooth.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. This step ensures these dry ingredients are evenly combined, avoiding any lumpiness in your finished casserole.

Step 3: Combine the Wet Ingredients and Cheese

Grab a large mixing bowl and combine your drained whole kernel corn, cream style corn, sour cream, and melted butter. Stir in the shredded cheddar—if you want it cheesier like I often do, now’s the chance to add a little extra. Then fold in your flour mixture until just combined; don’t overmix or you’ll lose that tender texture.

Step 4: Bake Until Golden and Set

Pour the batter into your prepared baking dish and smooth the top. Bake for about 50 minutes, or until it’s golden brown on top and set in the middle—test by inserting a toothpick; it should come out mostly clean with a few moist crumbs. Let it cool just a bit before serving.

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Pro Tips for Making Creamy Cheddar Cornbread Casserole Recipe

Don’t Skip Draining the Corn: Excess liquid can make the casserole soggy, so drain that whole kernel corn well before mixing.
Freshly Shred Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melty texture; fresh shred for the best gooeyness.
Watch the Bake Time: Ovens vary, so start checking at 45 minutes—overbaking quickly dries it out.
Let It Rest: Allow the casserole to cool 10 minutes before cutting; this helps it set and slice neatly.

How to Serve Creamy Cheddar Cornbread Casserole Recipe

Garnishes

I love sprinkling a little chopped fresh parsley or green onions on top for a pop of brightness and color. For weekend family dinners, a dollop of sour cream or even a drizzle of honey on each serving adds an extra layer of yum. Sometimes crispy bacon bits or a dash of smoked paprika take it to the next level too.

Side Dishes

This casserole pairs beautifully with pulled pork, grilled chicken, or a simple green salad tossed with lemon vinaigrette. I often slide it alongside chili or a bowl of hearty soup to round out the meal. The beauty is it’s versatile enough to complement just about anything!

Creative Ways to Present

For holiday gatherings, I like baking the casserole in mini ramekins for individual portions—it looks charming and helps with portion control. Another idea is to layer it with a dollop of spiced black beans or sautéed veggies on top, turning it into a colorful, layered side dish that feels special without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually cover the casserole tightly with foil or plastic wrap and pop it into the fridge right after it cools. It keeps beautifully for 3-4 days—sometimes I even enjoy it cold straight from the fridge for a different texture and taste. Just be sure to reheat it evenly if you want it warm again.

Freezing

Freezing works really well for this recipe. After it cools completely, I scoop portions into airtight containers and stash them in the freezer for up to 6 months. When I want a quick side dish, I thaw them in the fridge overnight and reheat the next day. It’s a lifesaver for busy weeks!

Reheating

To keep that creamy texture intact, I prefer reheating this casserole in the oven at 350℉ for about 15-20 minutes until warmed through, instead of the microwave. But if you’re short on time, the microwave works too—just cover it with a microwave-safe lid or damp paper towel to avoid drying out.

FAQs

Can I use fresh corn instead of canned corn in this casserole?

Absolutely! Fresh corn adds a lovely texture and natural sweetness. Just be sure to cook it briefly or blanch it to soften before mixing it in, and drain any excess moisture well to prevent the casserole from becoming watery.
Is this Creamy Cheddar Cornbread Casserole Recipe gluten-free?

Not as written, because it uses all-purpose flour. You can try substituting a gluten-free flour blend designed for baking. Just keep in mind that texture might vary slightly, so it may take a bit of trial and error to perfect.
Can I prepare the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and keep it refrigerated until ready to bake. Just give it a gentle stir before pouring into the baking dish to re-incorporate any settled ingredients.
What if I want a bigger batch?

No problem! Double the recipe and bake it in a 9×13 inch casserole dish. Just add about 10 extra minutes to the cooking time and test for doneness as usual.

Final Thoughts

Honestly, this Creamy Cheddar Cornbread Casserole Recipe feels like a warm hug from the inside out. I’ve served it to family, friends, and even brought it to gatherings where it disappears almost immediately—it’s that good. If you’re looking for a foolproof recipe that’s easy, comforting, and packed with flavor, this is the one to try. I can’t wait to hear what you think when you pull it from your oven, all golden and bubbly—enjoy every creamy, cheesy bite!