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By: Becky Hardin
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This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It’s so delicious, I’m pretty sure you won’t have leftovers!
This delicious savory cornbread casserole is the perfect side dish to serve up for Thanksgiving and the holiday season.
Oven-baked, it comes out so perfectly soft and moist, everyone will be asking for the recipe! Loaded with ham and cheese, this recipe is about to become your new family favorite!
If you can’t get enough of cornbread, be sure to check out my Garlic Cheesy Cornbread Drop Biscuits!
Table of Contents
Why You’ll Love this Loaded Cornbread Casserole:
- QUICK TO PREP: It only takes about 10 minutes to put this casserole together before it gets baked in the oven.
- PERFECT FOR A CROWD: This recipe will easily feed six, perfect if you are hosting for the holidays.
- MAKE-AHEAD: You can make this a day or two ahead of time, it’s a great option if you are planning a large feast.
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How to Make a Cornbread Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the onion and garlic in a pan to soften it.
- Stir in the cream cheese to melt it and add in the corn.
- Mix all of the ingredients together in a large bowl.
- Pour into a casserole dish.
- Bake until golden brown.
Can you make it ahead of time?
Yes, if you are planning to serve this up with lots of other treats, you can certainly get ahead of things with this cornbread casserole! You can make the batter the day before and keep it covered in the fridge.
Alternatively, you can bake it and then keep it covered in the fridge for up to 2 days and then reheat it in the oven at 300°F for 10-15 minutes until warmed through.
What do you serve it with?
I like to serve this as part of my traditional Thanksgiving and Christmas dinners, but it’s also great with everyday meals as well. Try it with:
Pair this with:
- World’s Best Chili!
- Hearty Vegetable Soup
- Thanksgiving turkey
- Prime Rib Roast
Can you freeze it?
If you really want to get ahead of things, then freezing this loaded cornbread is a great option. Let it cool, before wrapping in foil and placing in a freezer bag.
It will keep well for up to 3 months. Thaw it in the fridge overnight before reheating in the oven to serve.
Tips!
- The cornbread casserole is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
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Recipe
Loaded Cornbread Casserole
4.60 from 45 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 50 minutes minutes
Total: 1 hour hour
Serves12 pieces
Print Rate
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This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It's so delicious, I'm pretty sure you won't have leftovers!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- ½ white onion diced
- 1 teaspoon minced garlic
- 4 ounces cream cheese ½ brick
- 16 ounces corn fresh, frozen, or canned (thawed if frozen; drained if canned), divided
- 1 cup diced ham
- 17 ounces Jiffy corn muffin mix (2 8.5-ounce boxes)
- 2 large eggs beaten
- ⅔ cup milk
- ¼ cup sour cream
- ½ teaspoon ground paprika
- 1 teaspoon freshly ground black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives for garnish
Recommended Equipment
Instructions
Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
Add the onion and garlic to a saucepan set over medium heat and cook to soften, about 2 minutes. Add the cream cheese and stir until melted. Then, stir in 8 ounces of the corn. Remove from heat.
½ white onion, 1 teaspoon minced garlic, 4 ounces cream cheese, 16 ounces corn
In a large bowl, mix the cooked ingredients, the remaining corn, the ham, corn muffin mix, eggs, milk, sour cream, paprika, pepper, and cheese together. Spread evenly into a 9×13 casserole dish.
1 cup diced ham, 17 ounces Jiffy corn muffin mix, 2 large eggs, ⅔ cup milk, ¼ cup sour cream, ½ teaspoon ground paprika, 1 teaspoon freshly ground black pepper, ½ cup shredded cheddar cheese
Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
Garnish with chives and enjoy!
2 tablespoons chopped fresh chives
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- The cornbread is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
- To reheat, place in a t 300°F oven for 10-15 minutes, until warmed through.
Storage:Store loaded cornbread casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1piece Calories: 288kcal (14%) Carbohydrates: 36g (12%) Protein: 9g (18%) Fat: 13g (20%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.003g Cholesterol: 56mg (19%) Sodium: 609mg (26%) Potassium: 162mg (5%) Fiber: 4g (17%) Sugar: 11g (12%) Vitamin A: 398IU (8%) Vitamin C: 1mg (1%) Calcium: 96mg (10%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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17 Comments
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Doug
Posted on 3/20/2022
Mixes are NOT recipes.
Reply
Becky Hardin
Posted on 3/24/2022
Reply to Doug
I hope you give it a try!
Reply
Vicky H
Posted on 10/8/2022
Reply to Becky Hardin
Can I omit corn from this recipe? My husband can’t eat it.
Reply
Samantha Marceau
Posted on 10/10/2022
Reply to Vicky H
You can omit the corn kernels, but it would be difficult to omit the cornbread mix!
Reply
Becky Hardin
Posted on 6/10/2021
I am sorry it didn’t work for you, Kristin!
1
Reply
Kristin
Posted on 6/2/2021
I would omit the ham and add green chilies. As a side dish I think the ham would be too much.
1
Reply
Lola
Posted on 1/8/2021
I’m a little confused – what do you soften the vegetables in? Oil? Butter? I’m thinking they would burn in a plain pan. And you mention adding 8oz of corn and then mixing everything together. Including the rest of the corn?
Can’t wait to try this!
Reply
Becky Hardin
Posted on 1/14/2021
Reply to Lola
Whatever you prefer! And yes!
Reply
yuri
Posted on 12/4/2020
Can I using Frozen corn ?
Reply
Becky Hardin
Posted on 12/8/2020
Reply to yuri
Yes, you can!
Reply
Mivk
Posted on 11/13/2020
So is there 8 oz or 16 oz of the corn. Ingredients list says 16 oz and receipt says mix 8 oz?
Reply
Glenda
Posted on 2/25/2022
Reply to Mivk
that is my question also. Is it 16 oz or 8 oz? Big difference…..sounds awesome
Reply
Becky Hardin
Posted on 2/28/2022
Reply to Glenda
The standard 8.5oz!
Reply
KRISTINA
Posted on 11/10/2020
Do you drain the corn?
Reply
Becky Hardin
Posted on 11/12/2020
Reply to KRISTINA
Corn is drained :)
Reply
Anne Nowack
Posted on 11/14/2020
Reply to Becky Hardin
Thanks a lot for your articles. I tried it. Fast and tasty. My family loved this casserole. I wish you success!
Reply
Becky Hardin
Posted on 11/19/2020
Reply to Anne Nowack
Thanks for sharing, Anne!
Reply