This from-scratch Creamed Cornbread Casserole is a Southern classic and a decadent casserole for the holiday table. Combine creamed corn with a homemade sweet cornbread batter and a jalapeño to make a great side dish that’s perfect for sharing. Makes 6-8 servings, depending on how hungry your crew is.
This Creamed Cornbread Casserole recipe was originally published November 11, 2015. The post and images were updated in October 2020.
Creamed Cornbread Casserole was my absolute favorite side dish as a kid. It’s sometimes called Corn Pudding. Other folks call it Jiffy Cornbread Casserole because the original recipe calls for Jiffy corn muffin mix.
Something about it was and is so wonderfully comforting, and without a doubt, I could have easily taken down an entire dish if I really tried.
Creamed Cornbread Casserole is a classic side dish for a decadent meal like Thanksgiving, Christmas dinner or even New Year’s Eve. And yes, before you ask, you can absolutely make this for a weeknight dinner, too. There’s a reason why this recipe is one of the traditional favorites.
Why I love this creamed corn casserole:
The recipe my mom made for us years ago is essentially the Jiffy Cornbread Casserole, and I wanted to try my hand at making this creamy cornbread from scratch because that’s how I roll.
I tinkered with the original recipe a bit, as well, and added a jalapeño for a little heat, as well as melted butter for some uumph, just in case the sour cream, milk and creamed corn didn’t make this casserole decadent enough. 😉
And when this beauty came out of the oven, it was just the way I remembered it. And it tasted just as delicious, except it had a lovely zing of heat to it.
Other holiday favorite side dishes at our house: Spinach Madeline | Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette | Creamed Kale
Need side dish inspiration, but don’t know where to turn? Check out these Side Dish Recipes.
What do I need to make homemade creamed corn casserole?
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- Glass bowls (you need at least one large mixing bowl)
- Liquid measuring cup
- Baking dish—I like using a 9″x13″ casserole dish, but you could use a larger square baking dish, too.
Normally, a creamed cornbread casserole calls for cornbread mix, but you’re making this completely from scratch, so you’ll need some extra ingredients. (I know—it’s a little extra work, but it’s absolutely worthwhile to me since this recipe doesn’t have any weird additives that boxed mixes do.)
Here are the ingredients that you’ll need to make this creamy cornbread recipe:
- A can of creamed corn—this is sometimes labeled as cream corn or cream-style corn. This is not the same thing as canned corn, kernel corn or sweet corn. It’s different and has a creaminess you don’t get with just the whole corn kernels.
- Unsalted butter
- Milk—we keep whole milk in our house, so that’s what we use in this recipe. However, you could use 2%, 1% or nonfat milk in place of it if that’s what you have.
- Sour cream
- Jalapeño pepper
- All-purpose flour
- Yellow cornmeal—be sure to read your label since some bag of cornmeal look exactly like bags of cornbread mix. We’ve made this mistake before, and the casserole won’t turn out the same.
- Granulated sugar—also known as white sugar. I do not suggest using turbinado or brown sugar in this recipe.
- Baking powder
- Kosher salt—I like a medium grain kosher salt. If you’re using finely ground salt, consider using less so your casserole doesn’t get too salty.
If you want to try variations on cornbread with creamed corn next time, here are a few ideas:
- Mexican Cornbread Casserole: Swap the jalapeño for a 4 oz. can of green chilis, add in a tablespoon of Homemade Taco Seasoning and toss in 1 ½ cups of cheddar cheese, Monterrey Jack or Pepperjack cheese to add a little heat and cheesiness to this classic. Garnish with green onions. You could also cook up some ground beef in taco seasoning to make this a main dish.
- Bacon Cornbread with Cream Corn: Love bacon? Cook up 4-5 slices of your favorite, crumble them and throw them into the cornbread batter before baking. You can also add shredded sharp cheddar cheese, too.
How to Make Creamed Cornbread Casserole
First and foremost, preheat your oven, and spray a baking dish with nonstick baking spray. (You could also butter the dish if you don’t keep baking spray on hand.) Set that aside for later.
Now, in a large bowl, you’re going to combine your can of creamed corn with the melted butter and milk. Stir them together really well—you can use a whisk, a rubber spatula or even your hand mixer for this step.
Next, measure in the sour cream. Crack the eggs in a small bowl, and pour them into the mixture, along with the chopped jalapeño, and mix them until well combined.
In another bowl, measure in the dry ingredients, which are the flour, cornmeal, sugar, baking powder and salt. Whisk them together to distribute the ingredients evenly.
Sprinkle the dry ingredients into the wet ingredients, and stir just until smooth. We don’t want to keep mixing this batter for an extended period of time because the moment the baking powder hits the wet ingredients, it begins working, and we want it to work in the oven!
Immediately pour the batter into the prepared baking dish, and bake it in the preheated oven.
When the casserole is done—after about an hour or so—it should be golden brown on top but still be slightly soft to the touch.
Frequently Asked Questions
Look. This cornbread casserole is loaded with dairy, and as much as I’d like to tell you that it can be made dairy free, I’m not 100% on the recommendation because I’ve never tried it personally.
As a rule, I feel comfortable swapping 1-2 ingredients in a recipe to make it dairy free, but multiple ones make it feel a lot more dicey because there’s a lot more going on.
If you want to give this a go as a dairy free casserole, let me know what you did and how it turned out! But if it doesn’t work out, please don’t hold it against me because you will have to make a lot of substitutions.
No. The creamed corn is integral to this recipe. Please don’t try to substitute it with something else because it will not turn out the way it is intended.
Yes! You can make this easy side dish up to a few days ahead of time and store covered in the fridge. (You can wrap it in plastic wrap or foil.) When you’re planning to serve it, simply reheat in the oven at a lower temp (around 300F) for about 20-30 minutes or until warmed through.
There are so many dishes you can pair with this corn pudding casserole, and it all depends on what you’re serving and when you’re making this. For a holiday, this recipe pairs beautifully with Honey Ham, Mediterranean Herb Crusted Beef Tenderloin and Browned Butter Sage Turkey. I’ve listed out some of my favorite sides in Best Thanksgiving Side Dishes if you need more inspiration!
You could also pair it with something like these Cinnamon Apple Pork Chops if you want to make this as a fancier weeknight meal.
You can… but it’s not quite as easy as that since Jiffy Mix is a combination of cornmeal with other ingredients to make corn muffins. I do not suggest substituting it here in this recipe for the cornmeal because of this.
In short, Creamed Corn Casserole is where it’s at for Thanksgiving dinner, Christmas dinner or any holiday meal on any holiday table. It’s also fabulous for a fancier-feeling weeknight meal.
Here’s how you make it:
This from-scratch Creamed Cornbread Casserole is a Southern classic and a decadent casserole for the holiday table. Combine cream corn with a homemade sweet cornbread and a jalapeño to delightful side dish that's perfect for sharing.
- 14.75 oz. creamed corn (1 can)
- 6 tablespoons unsalted butter, melted
- ¼ cup milk
- 8 oz. sour cream
- 2 eggs
- 1 jalapeño pepper, small, seeded and minced
- 2/3 cup unbleached all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- Preheat the oven to 350°F. Spray a baking dish with nonstick baking spray. You can also butter the dish or use a little bit of oil and smear it all over the surface, if you don't have the spray.) Set aside.
- In a large bowl, combine the can of creamed corn, melted butter and milk. Stir until mixed with a whisk, spoon or hand mixer.
- Add the sour cream and eggs to the wet ingredients. Add the chopped jalapeño pepper, too. Whisk these wet ingredients together until well combined.
- In another bowl, measure in the flour, cornmeal, sugar, baking powder and salt. These are your dry ingredients. Whisk together to ensure that these ingredients are evenly spread out in your dish.
- Sprinkle the dry ingredients into the wet ingredients, and stir until everything is incorporated and smooth. Do not overmix.
- Pour the batter into the prepared baking dish immediately, and bake for 1 hour, or until the casserole has browned on top and is slightly soft to the touch.
- Serve warm, and enjoy.
Not a heat fan? Leave out the jalapeño pepper or just add in a pinch of cayenne instead.
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Serving Size:1 serving
Amount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 116mgSodium: 560mgCarbohydrates: 41gFiber: 2gSugar: 10gProtein: 7g
Nutrition facts are an estimate and not guaranteed to be accurate.