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Overhead view of freshly baked corn casserole in a white oval dish on a rustic wooden surface, with a linen napkin, serving spoon, and stack of plates nearby.

Best Cornbread Casserole (Scratch-Made, Creamy & Golden)

A creamy, buttery cornbread casserole made from scratch — no boxed mix needed. Moist, golden, and full of real corn flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, Southern
Servings 8
Calories 388 kcal

Ingredients
  

  • ½ cup unsalted butter melted 115g
  • 1 cup sour cream room temperature 240g
  • 2 large eggs
  • 15 oz can creamed corn 425g
  • 15 oz can whole kernel corn, drained *(or 1 ½ cups/ 240g frozen corn, thawed and drained, or kernels from 2-3fresh ears of corn)*

**Dry Mix-Scratch Cornbread Base:**

  • ¾ cup fine yellow cornmeal 100g
  • ¾ cup all-purpose flour 95g
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2-4 tablespoon granulated sugar to taste 25–50g

Instructions
 

  • Preheat oven to 350°F (177°C). Butter a 2-quart baking dish (or 8×8-inch pan).
  • In a large bowl, whisk together the melted butter, sour cream, and eggs until smooth and glossy.
  • Stir in the creamed corn and whole kernel corn (or frozen or fresh corn).
  • In a separate bowl, whisk together all dry mix ingredients until evenly combined.
  • Gently fold the dry mix into the wet ingredients until just combined — do not overmix.
  • Pour the batter into the prepared dish and smooth the top.
  • Bake 45–55 minutes, until the top is golden, the edges are set, and the center is just slightly soft.
  • Cool for 10 minutes before serving. Serve warm with butter or a drizzle of honey if desired.

Notes

**Sweetness:** Use 2 tablespoon sugar for a balanced, savory-leaning flavor or 3–4 tablespoon for a richer, cornbread-style sweetness. The slightly sweet version enhances the natural corn flavor and suits most palates.
**Doneness Temperature:** Use an instant-read thermometer for perfect results: • Classic Cornbread Casserole: 190–195°F (88–90°C) — moist and sliceable. • Cornbread Pudding (Water Bath Version): 180–185°F (82–85°C) — creamy and custard-like. Remove from the oven 2–3°F before target and rest 10–15 minutes.
**Visual Cues:** Edges golden and pulling away from the pan, center set but soft with a gentle jiggle.
**Texture Control:** Bake toward the lower end for a creamier texture or longer for a firmer sliceable version.
**Make-Ahead:** Bake up to one day ahead, cool completely, cover, and reheat gently at 300°F (150°C) for 15–20 minutes before serving. 
**Cornbread Pudding Variation (Baked in a Water Bath):** For an extra-creamy, custard-like version, prepare the batter as directed and pour into a deep 2-quart baking dish. Place inside a larger roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 55–65 minutes, or until the center is mostly set with a gentle jiggle. Rest 10–15 minutes before serving warm with a spoon. 

Nutrition

Calories: 388kcalCarbohydrates: 47gProtein: 9gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 88mgSodium: 314mgPotassium: 347mgFiber: 4gSugar: 9gVitamin A: 873IUVitamin C: 6mgCalcium: 103mgIron: 2mg
Keyword side dish, thanksgiving, summer, holiday
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