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); 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)

Jump to Recipe· 4.8 from 6 reviews

If you’re craving something comforting, a little cheesy, with that perfect blend of sweet and savory, then you’re going to love this Creamy Cheddar Cornbread Casserole Recipe. Seriously, it’s one of those dishes I reach for when I want an easy, crowd-pleasing side that pairs beautifully with everything from weeknight chicken dinners to holiday spreads. Stick with me, and I’ll walk you through everything so you nail it on your first try — and maybe even make it a regular at your table!

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Why This Recipe Works

Creamy Texture: The combination of creamed corn and sour cream makes this casserole unbelievably moist and creamy inside.
Cheesy Goodness: Sharp cheddar cheese adds the perfect savory punch that balances the sweetness of the corn.
Simple Ingredients: No fancy stuff needed here, just pantry staples that come together beautifully.
Easy Prep & Baking: One bowl, simple mixing, and less than an hour later, you’ve got a golden, set casserole ready to enjoy.

Creamy Cheddar Cornbread Casserole, cheesy cornbread side dish, comforting cornbread casserole, easy cheesy cornbread bake, flavorful corn casserole - 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

These ingredients aren’t just randomly thrown together — each one plays a role to build the deliciousness of this creamy cheddar cornbread casserole recipe. Plus, I’ll share little tips that help pick the best versions and get the tastiest results.

All-purpose flour: Gives structure without making the casserole heavy; don’t skip it or swap it for gluten-free without testing.
Yellow cornmeal: Adds that traditional cornbread flavor and a slightly grainy texture that’s super comforting.
Granulated sugar: Balances the savory elements with just a touch of sweetness, but you can adjust it if you prefer.
Baking powder: Helps the casserole rise and become slightly fluffy without airiness.
Salt: Enhances all the flavors, so even a pinch makes a difference.
Whole kernel corn: Adds bursts of sweet crunch; fresh or frozen works great if canned isn’t handy.
Cream style corn: The secret weapon for that creamy, almost pudding-like texture inside.
Sour cream: Brings tang, moisture, and richness — I’ve tried substituting yogurt, but sour cream wins out flavor-wise.
Butter (melted): Gives that buttery richness and keeps the casserole tender.
Sharp cheddar cheese: Essential for the creamy cheddar cheesiness; freshly shredded melts better than pre-shredded.

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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.

Make It Your Way

I love to keep this creamy cheddar cornbread casserole recipe classic, but sometimes I give it a little twist depending on the occasion. Don’t be shy about adding your own spin — that’s the joy of a great casserole recipe like this.

Variation: Once, I stirred in diced jalapeños for a subtle spicy kick — it totally elevated the dish and became a new favorite for potlucks.
Dairy-Free: You can swap sour cream for a dairy-free yogurt and use a vegan cheddar cheese to make it allergen-friendly.
Extra Cheesy: Goes without saying, but I often throw in an extra half cup of shredded cheddar to satisfy my family’s cheese cravings.
Fresh Corn Season: When corn is in season, using fresh corn cut right off the cob ramps up the flavor noticeably.

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

Step 1: Prep and Mix Dry Ingredients

I start by preheating my oven to 350℉ and greasing a 2-quart baking dish — I like to use a little butter instead of non-stick spray for extra flavor on the crust. Then, in a small bowl, whisk together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt. Whisking these together ensures the leavening agent is evenly distributed, so your casserole bakes up perfectly without dense spots.

Step 2: Combine the Wet Ingredients and Cheese

In a large bowl, I mix the drained whole kernel corn, cream style corn, sour cream, melted butter, and freshly shredded sharp cheddar. Freshly shredding the cheese makes all the difference in melt and flavor — trust me on this! Once those creamy, cheesy ingredients are well combined, I gently fold in the flour mixture. Overmixing can make the texture tough, so I stop as soon as everything is smoothly incorporated.

Step 3: Bake to Golden Perfection

I pour the batter into the greased baking dish and smooth the top with a spatula. Then into the oven it goes for about 50 minutes. I keep an eye on it towards the end — it should be golden brown on top and set in the middle when you gently shake the dish. If it jiggles too much, pop it back in for 5–10 more minutes. Fresh out of the oven, it smells like heaven and is best enjoyed warm.

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Tips from My Kitchen

Don’t Skip Fresh Cheese: Pre-shredded cheese has anti-caking agents that affect how smoothly it melts.
Check for Doneness Early: Every oven is different, so start checking your casserole around 45–50 minutes.
Use a Glass or Ceramic Baking Dish: I’ve found they distribute heat better so you get that beautiful crust and creamy inside.
Avoid Overmixing: Too much stirring will make the texture dense and take away that light cornbread feel.

How to Serve Creamy Cheddar Cornbread Casserole Recipe

Garnishes

I usually sprinkle a little extra shredded cheddar right before serving — it melts from the residual heat for an extra cheesy touch. Fresh chopped parsley or chives add a pop of color and fresh flavor, which brightens things up really nicely if you’re serving this at a gathering.

Side Dishes

This casserole is an absolute winner alongside classic BBQ pulled pork or roasted chicken. I’ve even paired it with a crisp green salad and some sautéed green beans for a lighter dinner. The creamy texture complements roasted or grilled meats beautifully.

Creative Ways to Present

For holiday dinners, I sometimes bake this in individual ramekins, which looks super cute and elegant. You can also top each portion with a small pat of melting butter and a fresh jalapeño slice for a festive flair. It’s also great scooped into small tortilla bowls for a fun twist at casual parties.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover the leftover casserole with foil or plastic wrap and pop it in the fridge. It stays good and tasty for 3 to 4 days. Honestly, I don’t mind eating it cold, but reheating in the microwave for about a minute makes it taste almost fresh-baked.

Freezing

This casserole freezes beautifully. After it cools completely, I portion it into airtight containers and freeze for up to 6 months. When I’m ready to enjoy, I thaw it overnight in the fridge, then reheat in the microwave or oven. It keeps its creamy texture wonderfully and tastes just as great.

Reheating

I prefer reheating leftovers in the oven at 350℉ for 15-20 minutes, covered with foil to avoid drying out. If you’re short on time, the microwave works fine — just cover loosely and heat in short bursts to avoid overheating and drying the edges.

FAQs

Can I use fresh corn instead of canned corn in the Creamy Cheddar Cornbread Casserole Recipe?

Absolutely! Fresh corn cut right off the cob works wonderfully and gives a bright, fresh flavor to the casserole. Just make sure to cook or blanch it briefly if you prefer it softer. Frozen corn, once thawed, is also a great substitute.
Is this casserole gluten-free?

This recipe isn’t gluten-free as written because it contains all-purpose flour. You could try substituting a gluten-free flour blend, but results may vary. Cornmeal is naturally gluten-free, so feel free to experiment with gluten-free substitutes here.
Can I make the Creamy Cheddar Cornbread Casserole Recipe ahead of time?

Yes! You can prepare the casserole up to two days ahead, cover it, and keep it in the fridge. Then reheat in the oven before serving. Alternatively, you can mix the batter and refrigerate it for up to 24 hours before baking.
What can I serve with this creamy cheddar cornbread casserole?

This casserole pairs perfectly with roasted meats, BBQ dishes, and leafy green salads. It also complements spicy dishes beautifully by cooling down the palate.

Final Thoughts

Honestly, this Creamy Cheddar Cornbread Casserole Recipe has become one of my go-to dishes because it’s just so reliably delicious and easy. It’s cozy, cheesy, and comforting without any fuss — perfect for feeding a family or impressing guests with minimal effort. I hope you enjoy making it as much as I do and that it becomes a favorite in your kitchen too. Trust me, once you try it, you’ll be reaching for this casserole over and over again!

Creamy Cheddar Cornbread Casserole Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way