Loaded Cornbread Casserole

4.61 from 46 votes

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!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American

Servings: pieces

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

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

Instructions

Preheat oven to 350°F. Spray a 9x13-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 9x13 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

Notes

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.

Nutrition