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Cornbread Casserole

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This cornbread casserole recipe has become a holiday staple in our family.

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homemade cornbread casserole in baking dish and a slice of corn casserole on a plate

One of my husband’s cousins makes a delicious corn casserole using packaged Jiffy cornbread mix. My kids and I loved it and each year I vowed to come up with a similar cornbread casserole recipe from scratch.

One Thanksgiving after tasting my cousin’s corn casserole, I came home and finally modified my cornbread recipe to create my own version.  I like my recipe because it gives me complete control over the ingredients since it is made from scratch. My kids like it because they can pick it up and eat it with their hands like bread. This works well with soups and chili recipes, but I also serve it as a side dish at more formal dinners like Thanksgiving and Christmas because it is always popular with the kids.

When I make this recipe for a crowd during the holidays, I double the ingredients and cook it in a 13 x 9 pan.

Prep-Ahead Tip: You can make this cornbread casserole the day before. Let it cool, cover it, and refrigerate it. Then heat it up in the oven at 350 degrees for 8 – 10 minutes before serving.

Cornbread Casserole Recipe

This homemade Corn Casserole Recipe is a modification of cornbread using yogurt to create a moist crumb and includes canned corn and creamed corn.

Ingredients:

  • 1 egg
  • 1/4 cup butter, melted
  • 3/4 cup creamed corn
  • 3/4 cup corn drained
  • 1 cup plain yogurt
  • 3/4 cup corn meal
  • 1 1/4 cups all-purpose flour (or all-purpose gluten-free flour)
  • 1/4 cup sugar
  • 2 teaspoons baking p0wder
  • 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees. Grease pan.

2. Add the butter, egg, creamed corn, corn, and yogurt to a medium bowl. Stir to combine.

3. Add the cornmeal, flour, sugar, baking powder, and salt to the corn mixture.. Stir until completely combined.

4. Pour the batter into a square greased baking pan.

cornbread casserole batter in a 9 inch square casserole dish

5. Bake at 350 for 40 – 45 minutes or until and insert toothpick comes out clean.

homemade corn bread casserole in a square baking dish

Printable Recipe for Cornbread Casserole

cornbread casserole recipe in baking dish and a slice of corn casserole on a plate
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Cornbread Casserole

Homemade Corn Casserole Recipe is a modification of cornbread using yogurt to create a moist crumb and includes canned corn and creamed corn.
Course Bread, Casserole
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 9
Calories 233kcal
Author Alea

Ingredients

  • 1 egg
  • 1/4 cup butter melted
  • 3/4 cup creamed corn
  • 3/4 cup corn drained
  • 1 cup plain yogurt
  • 3/4 cup corn meal
  • 1 1/4 cups all-purpose flour or gluten-free all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease pan.
  • Add the butter, egg, creamed corn, corn, and yogurt to a medium bowl. Stir to combine.
  • Add the cornmeal, flour, sugar, baking powder, and salt to the corn mixture.. Stir until completely combined.
  • Pour the batter into a square greased baking pan.
  • Bake at 350 for 40 - 45 minutes or until an inserted toothpick comes out clean.

Nutrition

Calories: 233kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 258mg | Fiber: 2g | Sugar: 8g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg

cornbread casserole in baking dish and a slice of corn casserole on a plate

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  2. Amy Green says

    I love that you've given your readers two options – I know that it takes a lot of time to just give them one. I agree that you could substitute buttermilk or sour cream. I think the sour cream could be a one-to-one substitute, maybe with a little water. The buttermilk is so much thinner than the yogurt so maybe I'd use a little less.

    Feel free to disagree with me! They're just my 'off-the-top-of-my-head' thoughts.

    Thanks so much for linking to Slightly Indulgent Mondays! I love seeing your recipes.

    Amy @ Simply Sugar & Gluten-Free

    Reply

  3. Alea says

    TammyLee, I have never tried it without yogurt, but I believe you can substitute buttermilk or sour cream for yogurt. 8 0z. of yogurt is actually about 3/4 cup. So I would use 3/4 cup of sour cream or buttermilk. Buttermilk is a little more liquid than sour cream or yogurt , so if you try this option you might have to bake it a few minutes longer. Here is a link for how to create a buttermilk substitute: http://premeditatedleftovers.blogspot.com/2009/07/food-waste-friday.html

    Reply

  4. TammyLee says

    Aww, this brings back memories. My mom made the best corn casserole, in my opinion of course :).

    I have everything on hand to make this, except the yogurt. What would happen if I left it out?

    Reply

  5. halfdozendaily says

    Oh yummy!!! This sounds awesome! I have chili on my menu plan this week and this would be heavenly with it! Thanks!!

    Reply

  6. Angela Barton says

    I was just dreaming of making chili, and I'll definitely make this to go with it. I like your version since I prefer flour, etc. to using a mix.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.