Cheesy Cornbread Casserole with Sausage and Sweet Corn

This easy Cornbread Casserole is buttery, slightly sweet, and packed with corn flavor from cornmeal, creamed corn, and whole kernel corn. It makes a comforting side for holiday feasts or a simple weekday family dinner.

Why I Love This Casserole:

• Easy: This savory side comes together quickly with under 10 minutes of prep time, then bakes while you finish the rest of the meal—great for weeknights and holidays alike.
• Budget-Friendly: The recipe uses pantry and fridge staples, so it’s economical without sacrificing flavor.
• Crowd-Pleaser: With a cornbread-like taste and a soft, pudding-like texture, this dish is popular with both kids and adults.

How to Make Cornbread Casserole:

Preheat the oven to 350°F (175°C). Grease a 3-quart casserole dish with nonstick spray and set aside. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt. Add the melted and cooled butter, the beaten egg, whole kernel corn (drained), creamed corn, and sour cream. Stir until the mixture is fully combined and smooth.

Pour the batter into the prepared casserole dish and smooth the top. Bake at 350°F for about 50 minutes, or until the top is lightly golden and the center is set. Remove from the oven and let the casserole rest for 10 minutes before serving so it firms up slightly.

Variations:

• Jiffy Mix: For an even quicker version, replace the flour, cornmeal, baking powder, salt, and sugar with a boxed Jiffy Cornbread mix and proceed with the rest of the recipe.
• Mexican Corn Casserole: Add queso fresco, chopped cilantro, and a pinch of chili powder for a bright, savory twist inspired by Mexican-style corn casseroles.

Storage & Freezer Information:

• Storage: Store leftovers in a sealed container in the refrigerator for up to 5 days.
• Freezer: Freeze baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Allow the casserole to sit at room temperature for about 30 minutes, cover with foil, and warm in a 350°F oven for 15–20 minutes or until heated through.

Ingredients

• 2/3 cup all-purpose flour
• 2/3 cup cornmeal
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg, beaten
• 1 cup sour cream
• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can creamed corn

Instructions

1. Preheat oven to 350°F (175°C).
2. Spray a 3-quart casserole dish with nonstick baking spray and set aside.
3. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt. Mix with a fork or whisk.
4. Add the melted butter, beaten egg, whole kernel corn, creamed corn, and sour cream. Stir until well combined.
5. Pour batter into the prepared dish and smooth the top.
6. Bake for about 50 minutes, until the top is lightly golden and the center is set.
7. Remove from the oven and let rest 10 minutes before serving.

Notes

• Jiffy Mix: Substitute a boxed Jiffy Cornbread mix for the dry ingredients to speed up prep.
• Mexican Corn Casserole: Mix in crumbled queso fresco, chopped cilantro, and chili powder for a different flavor profile.
• Storage: Refrigerate leftovers up to 5 days; freeze up to 3 months. Thaw in the fridge overnight.
• Reheating: Let the casserole sit at room temperature 30 minutes, then cover with foil and warm at 350°F for 15–20 minutes.

Photography by KJandCompany.co