Loaded Cornbread Casserole

This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It’s so delicious, I’m pretty sure you won’t have leftovers!

This delicious savory cornbread casserole is the perfect side dish to serve up for Thanksgiving and the holiday season.

Oven-baked, it comes out so perfectly soft and moist, everyone will be asking for the recipe! Loaded with ham and cheese, this recipe is about to become your new family favorite!

If you can’t get enough of cornbread, be sure to check out my Garlic Cheesy Cornbread Drop Biscuits!

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How to Make a Cornbread Casserole

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1. Cook the onion and garlic in a pan to soften it.
2. Stir in the cream cheese to melt it and add in the corn.
3. Mix all of the ingredients together in a large bowl.
4. Pour into a casserole dish.
5. Bake until golden brown.

Can you make it ahead of time?

Yes, if you are planning to serve this up with lots of other treats, you can certainly get ahead of things with this cornbread casserole! You can make the batter the day before and keep it covered in the fridge.

Alternatively, you can bake it and then keep it covered in the fridge for up to 2 days and then reheat it in the oven at 300°F for 10-15 minutes until warmed through.

What do you serve it with?

I like to serve this as part of my traditional Thanksgiving and Christmas dinners, but it’s also great with everyday meals as well. Try it with:

Can you freeze it?

If you really want to get ahead of things, then freezing this loaded cornbread is a great option. Let it cool, before wrapping in foil and placing in a freezer bag.

It will keep well for up to 3 months. Thaw it in the fridge overnight before reheating in the oven to serve.

More Easy Side Dishes

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Roasted Butternut Squash (Maple Butternut Squash)

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Recipe Card

Loaded Cornbread Casserole

4.61 from 46 votes

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 12 pieces

Author: Becky Hardin

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This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It's so delicious, I'm pretty sure you won't have leftovers!

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Equipment

• 9×13 Baking Pan

Ingredients 

1x2x3x

• ▢ ½ white onion diced
• ▢ 1 teaspoon minced garlic
• ▢ 4 ounces cream cheese ½ brick
• ▢ 16 ounces corn fresh, frozen, or canned (thawed if frozen; drained if canned), divided
• ▢ 1 cup diced ham
• ▢ 17 ounces Jiffy corn muffin mix (2 8.5-ounce boxes)
• ▢ 2 large eggs beaten
• ▢ ⅔ cup milk
• ▢ ¼ cup sour cream
• ▢ ½ teaspoon ground paprika
• ▢ 1 teaspoon freshly ground black pepper
• ▢ ½ cup shredded cheddar cheese
• ▢ 2 tablespoons chopped fresh chives for garnish

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Instructions 

• Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
• Add the onion and garlic to a saucepan set over medium heat and cook to soften, about 2 minutes. Add the cream cheese and stir until melted. Then, stir in 8 ounces of the corn. Remove from heat.
  ½ white onion, 1 teaspoon minced garlic, 4 ounces cream cheese, 16 ounces corn
• In a large bowl, mix the cooked ingredients, the remaining corn, the ham, corn muffin mix, eggs, milk, sour cream, paprika, pepper, and cheese together. Spread evenly into a 9×13 casserole dish.
  1 cup diced ham, 17 ounces Jiffy corn muffin mix, 2 large eggs, ⅔ cup milk, ¼ cup sour cream, ½ teaspoon ground paprika, 1 teaspoon freshly ground black pepper, ½ cup shredded cheddar cheese
• Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
• Garnish with chives and enjoy!
  2 tablespoons chopped fresh chives

Becky’s Tips

• The cornbread is cooked when the edges are golden brown and an inserted toothpick comes out clean.
• Make this recipe vegetarian by simply omitting the ham.
• If making ahead of time, let the cornbread cool completely before storing it.
• To reheat, place in a t 300°F oven for 10-15 minutes, until warmed through.

Storage: Store loaded cornbread casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Serving: 1pieceCalories: 288kcalCarbohydrates: 36gProtein: 9gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 56mgSodium: 609mgPotassium: 162mgFiber: 4gSugar: 11gVitamin A: 398IUVitamin C: 1mgCalcium: 96mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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