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.

Looking for more holiday sides to serve for this year? Don’t miss Fresh Green Bean Casserole from Scratch and Bourbon Sweet Potato Casserole!

Creamed Cornbread Casserole was my absolute favorite side dish as a kid. It’s sometimes called Corn Pudding. Other folks call it Jiffy Corn Casserole because the original recipe calls for Jiffy corn muffin mix.

Something about it was and is so wonderfully comforting.

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.

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There’s a reason why this recipe is one of the traditional favorites.

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Why I love this recipe:

The recipe my mom made for us years ago is essentially the Jiffy Cornbread Casserole. 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. I added a jalapeño for a little heat, as well as melted butter for something extra.

And when this beauty came out of the oven, it was just the way I remembered it.

It tasted just as delicious, except it had a lovely zing of heat to it.

This casserole is softer than traditional cornbread, but it’s not mushy. The sweet corn kernels inside the creamed corn give some interesting texture, too.

Other holiday favorite side dishes at our house: Spinach Madeline | Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette | Creamed Kale | Brioche Bread Stuffing Recipe | Green Bean Bacon Bundles

Need side dish inspiration, but don’t know where to turn? Check out these Side Dish Recipes.

What you need to make this recipe:

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• Glass bowls (you need at least one large mixing bowl and a medium bowl, too)
• Liquid measuring cup
• Baking dish — I like using a 9″x13″ casserole dish, but you could use a larger square baking dish OR a larger cast iron skillet, too.

Normally, a creamed cornbread casserole calls for cornbread mix (like Jiffy cornbread mix). Since we’re making this from scratch, we need 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’s what you need:

• 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
• Eggs — these help bind the casserole together, as well as give it a little bit of rise.
• 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 — you can use the regular kind or a lower fat sour cream. I do not recommend using fat free.
• Jalapeño pepper — you could use some roasted green chile peppers in place if you want a smokier flavor!
• All-purpose flour — we keep unbleached AP flour at our house, but the regular kind works, too! We have not tried making this recipe gluten free, and I do not recommend it at this time.
• 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 corn bread 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 — this helps our casserole rise. Make sure yours is fresh!
• 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 this recipe, here are a few ideas:

• Mexican Cornbread Casserole: Swap the jalapeño for a 4 oz. can of green chile peppers. Add in a tablespoon of Homemade Taco Seasoning and toss in 1 ½ cups of shredded cheese (like cheddar Monterrey Jack or Pepperjack), too. 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.

Pour the eggs into the mixture, along with the jalapeño, and mix until 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.

Do not overmix this batter because the moment the baking powder hits the wet ingredients, it begins creating bubbles. We want this to happen in the oven to help the casserole rise.

Immediately pour the batter into the prepared baking dish, and bake in the preheated oven.

When the casserole is done, it should be golden brown on top but still be slightly soft to touch.

Serve the creamed corn casserole warm.

Enjoy with your favorite holiday dishes, like Garlicky Spagetti Squash, Roasted Green Beans, Citrus Cranberry Sangria and Browned Butter Sage Turkey.

How to store:

You can store leftover casserole in its original baking dish and wrap it in plastic wrap OR transfer it to an airtight container. Keep in the refrigerator for 4-5 days. Reheat in the microwave until warmed through.

Frequently Asked Questions

In short, Creamy 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 Creamed Cornbread Casserole recipe was originally published November 11, 2015. The post and images were updated and republished in October 2020.