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 and a jalapeño to make a delightful 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.
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 the perfect side dish for a decadent meal like Thanksgiving, Christmas or even New Year’s Eve. And yes, before you ask, you can absolutely make this for a weeknight, too. There’s just something that feels special about this recipe to me that calls for a holiday setting, but you do you.
Why I love this creamed corn casserole
The recipe my mom made for us years ago is essentially the Jiffy Cornbread Casserole, which calls for a box of cornbread mix, a can of creamed corn, another can of regular corn, milk, sour cream and eggs. You mix ’em all together, toss ’em in a baking dish, then bake until golden brown and delicious.
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 favorites at our house: Spinach Madeline | Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette | Creamed Kale
Need some holiday cooking inspiration, but don’t know where to turn? Check out my Thanksgiving recipes!
What do I need to make homemade creamed corn casserole?
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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 some more “specialty” ingredients that you’ll need to get your hands on to make this creamy cornbread recipe:
- A can of creamed corn—not to be confused with a regular ‘ol can of corn kernels
- Butter, unsalted if possible
- Sour cream
- All-purpose flour and cornmeal
- Granulated sugar
- Baking powder
As you can see, this creamy cornbread is loaded with dairy—but that’s what makes it so wonderfully decadent.
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 so that the ingredients are evenly distributed.
Sprinkle the dry ingredients into the wet ingredients, and stir just until everything is incorporated and 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 have browned on top but still be slightly soft to the touch.
Frequently Asked Questions
Can I make this creamed corn casserole dairy free?
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.
What can I make to serve alongside this Creamed Cornbread Casserole?
- Thanksgiving Cheese Board
- Caramelized Pear Baked Brie
- Drunken Cranberry Sauce
- Stovetop Sausage Stuffing
- Green Bean Skillet Casserole
- Creamy Cranberry Tart
- Apple Pie Old Fashioned Cocktail
I’ve listed out some of my favorite sides in Best Thanksgiving Side Dishes if you need more inspiration!
If you’re looking for more Thanksgiving recipes (or Friendsgiving recipes) that are great for sharing, I suggest checking out my friends Cake ‘n Knife and Feast + West, who put together a little collaboration called Blogsgiving years ago. They both have lots of recipes on their sites that would pair beautifully with this creamy cornbread casserole.
In short, Creamed Corn Casserole is where it’s at for Thanksgiving.
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.