Name: Loaded Cornbread Casserole – Southern Comfort in Every Bite Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 1 package (8.5 oz) cornbread mix; 1 cup sour cream; 1 can (15 oz) cream-style corn; 1 can (4 oz) green chilies, drained; 1 cup shredded cheddar cheese, divided; 1/2 cup diced green onions; 2 eggs; 1/4 cup melted butter; Salt and pepper, to taste

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Loaded Cornbread Casserole is Southern comfort food at its finest—rich, cheesy, and packed with savory flavors. This dish is easy to make and versatile, perfect as a hearty main or a satisfying side.

A close-up of a thick square slice of a golden-brown corn casserole with a crispy top layer sprinkled with green parsley. Inside the slice, you can see a textured mix of creamy yellow corn kernels and chunks of reddish-brown sausage evenly spread throughout a light, moist bread-like base. The slice sits on a white plate atop a white marbled surface, with a small piece broken off at the bottom right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (8.5 oz) cornbread mix
1 cup sour cream
1 can (15 oz) cream-style corn
1 can (4 oz) green chilies, drained
1 cup shredded cheddar cheese
1/2 cup diced green onions
2 eggs
1/4 cup melted butter
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) so it’s ready for baking the casserole.
Step 2: In a large bowl, combine the cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, green onions, eggs, and melted butter. Season with salt and pepper. Stir until well mixed.
Step 3: Grease a 9×9-inch baking dish or skillet and pour in the mixture. Spread it evenly with a spatula for uniform baking.
Step 4: Sprinkle the remaining cheddar cheese evenly on top to form a cheesy crust.
Step 5: Bake for 25 to 30 minutes, until the casserole is set in the center and the top is golden brown. Test doneness with a toothpick—it should come out clean or with a few crumbs.
Step 6: Let the casserole rest for a few minutes before slicing and serving to help it firm up.

Tips & Variations

For extra heat, substitute green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.
Try adding cooked sausage, shredded rotisserie chicken, or diced ham for protein variations.
Mix in diced bell peppers or zucchini for a veggie boost.
Stir in a tablespoon of honey for a sweet-savory twist.
Sprinkle Parmesan cheese on top before baking for a salty, crunchy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices wrapped tightly in foil or plastic wrap for up to 3 months. Reheat in the microwave in 30-second intervals or warm in the oven at 300°F for 10–15 minutes to preserve texture. Adding a splash of milk or cream before reheating keeps the casserole moist.

How to Serve

A close-up of a thick square piece of corn pudding with a golden-brown crispy top layer sprinkled with finely chopped green herbs. Below the top, the inside is creamy with visible yellow corn kernels and small chunks of reddish meat spread throughout. The texture inside looks soft and moist, contrasting with the crunchy top. The dish is placed on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture in advance and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking directly from chilled.

What can I serve this casserole with?

This casserole pairs wonderfully with BBQ ribs, pulled pork, chili, soups, fried or roasted chicken, and a side of tangy coleslaw. You can also top it with sliced jalapeños and sour cream for a Tex-Mex twist.