18 Delicious Corn Bread Casserole Recipes for Every Occasion

Savory, sweet, or somewhere in between, corn bread casserole is the versatile dish that steals the show at any gathering. Whether you’re whipping up a quick weeknight dinner, celebrating a seasonal holiday, or simply craving some comfort food, our roundup of 18 delicious recipes has something for every occasion. Dive in and discover your next favorite way to enjoy this classic comfort dish!

Cheesy Jalapeño Corn Bread Casserole

Gently, the evening air carries the scent of something warm and inviting from the kitchen, a reminder of the simple joys that cooking can bring. This dish, with its golden edges and soft center, is a testament to the comfort found in combining just a few key ingredients.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Jalapeños – 2, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish lightly with butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together; overmixing can lead to tough cornbread.
5. Fold in the diced jalapeños and shredded cheddar cheese gently, ensuring they’re evenly distributed.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool in the dish for about 10 minutes before slicing; this helps it set and makes for cleaner cuts.

Moist and slightly crumbly, this casserole strikes a perfect balance between the heat of the jalapeños and the richness of the cheese. Serve it warm, with a dollop of sour cream or a drizzle of honey for an unexpected twist.

Sweet Honey Butter Corn Bread Casserole

As the golden hues of dusk settle in, there’s something profoundly comforting about the idea of baking, of filling the kitchen with warmth and sweetness. This dish, a harmonious blend of simplicity and indulgence, invites you to slow down and savor the process as much as the result.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ½ cup, melted
• Honey – ¼ cup

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish. Tip: Ensuring your oven is properly preheated is key to even baking.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then mix in the milk, melted butter, and honey. Tip: Melt the butter just until liquid to preserve its flavor without overheating.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the ingredients are barely incorporated.
5. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Golden and fragrant, this casserole emerges with a tender crumb that’s perfectly balanced between sweet and savory. Serve it warm, with a drizzle of extra honey for those who crave a little more sweetness, or alongside a hearty chili for a comforting meal.

Savory Bacon and Cheddar Corn Bread Casserole

Now, as the evening light fades, there’s something deeply comforting about the idea of a dish that wraps you in warmth, a dish that feels like a hug from the inside. This casserole, with its golden edges and soft, savory center, is just that—a simple pleasure that brings together the smoky depth of bacon and the sharp tang of cheddar in every bite.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ¼ cup, melted
• Bacon – 6 slices, cooked and crumbled
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together—overmixing can lead to tough cornbread.
5. Fold in the crumbled bacon and shredded cheddar cheese gently, ensuring they’re evenly distributed.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Here, the casserole emerges with a crust that gives way to a moist, fluffy interior, each forkful a perfect balance of salty bacon and creamy cheese. Serve it warm, perhaps with a drizzle of honey for a sweet contrast, or alongside a crisp green salad to round out the meal.

Spicy Mexican Corn Bread Casserole

Vividly remembering the warmth of a shared meal, this dish brings together the comforting embrace of cornbread with the vibrant kick of Mexican flavors. It’s a simple, hearty casserole that feels like a hug on a cool evening.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Jalapeño – 1, diced
• Cheese – 1 cup, shredded
• Creamed corn – 1 can

Instructions

1. Preheat the oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter.
4. Combine the wet ingredients with the dry ingredients until just mixed; overmixing leads to tough cornbread.
5. Fold in the diced jalapeño, shredded cheese, and creamed corn for a moist texture and spicy flavor.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Soft and slightly crumbly, this casserole boasts a perfect balance of sweetness from the corn and heat from the jalapeño. Serve it alongside a crisp green salad or topped with a dollop of sour cream for an extra layer of richness.

Herbed Garlic Parmesan Corn Bread Casserole

Falling into the rhythm of the evening, the kitchen becomes a sanctuary where simple ingredients transform into something deeply comforting. This dish, with its golden edges and aromatic embrace, is a testament to the magic of baking.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted
• Garlic – 2 cloves, minced
• Parmesan cheese – ½ cup, grated
• Fresh herbs – 2 tbsp, chopped

Instructions

1. Preheat the oven to 375°F and grease a 9-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the casserole light.
5. Fold in the minced garlic, grated Parmesan, and chopped herbs, distributing evenly throughout the batter.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Unassuming yet unforgettable, this casserole offers a crispy crust with a tender, fluffy interior, each bite infused with the warmth of garlic and the sharpness of Parmesan. Serve it alongside a hearty stew or enjoy it as is, perhaps with a drizzle of honey for a sweet contrast.

Vegetable-Packed Corn Bread Casserole

Remembering the warmth of my grandmother’s kitchen, I find myself drawn to dishes that blend simplicity with heartiness, much like this vegetable-packed corn bread casserole. It’s a dish that carries the essence of home, with each bite offering a comforting embrace.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Mixed vegetables – 2 cups, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined; overmixing can lead to dense cornbread.
5. Fold in the diced mixed vegetables and shredded cheddar cheese gently.
6. Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Kindly savor the contrast of the crispy golden top against the moist, vegetable-studded interior. This casserole pairs beautifully with a dollop of sour cream or a drizzle of honey for those who enjoy a touch of sweetness.

Southwestern Style Corn Bread Casserole

Moments like these call for comfort, the kind that comes from a dish warm with spices and rich with memories. This Southwestern Style Corn Bread Casserole is a humble yet vibrant dish, perfect for when the evening air begins to cool and the heart seeks solace in the familiar.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Canned corn – 1 cup, drained
• Green chilies – ¼ cup, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat the oven to 375°F and grease a 9-inch baking dish lightly with butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together; overmixing can lead to dense cornbread.
5. Fold in the drained corn, diced green chilies, and shredded cheddar cheese gently to distribute evenly.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Zesty and comforting, this casserole boasts a moist interior with a slightly crisp top, offering a delightful contrast in textures. Serve it alongside a dollop of sour cream or a drizzle of honey for an extra layer of flavor that complements its Southwestern roots beautifully.

Maple Glazed Corn Bread Casserole

Maple glazed corn bread casserole is the kind of dish that feels like a warm hug on a chilly evening, its sweet and savory notes blending seamlessly to comfort the soul.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted
• Maple syrup – ½ cup

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×9 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the milk, egg, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the casserole light.
5. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
6. Bake for 20 minutes, then drizzle the maple syrup evenly over the top.
7. Continue baking for another 10-15 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow the flavors to meld.

As you take your first bite, the casserole offers a delightful contrast between the crispy, syrup-glazed top and the tender, moist interior. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.

Loaded Corn Bread Casserole with Sausage

Evenings like these call for something hearty, something that wraps you in warmth with every bite. This dish, a humble yet rich casserole, is just that—a comforting embrace on a plate.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Sausage – 1 lb, cooked and crumbled
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, then stir in the milk and melted butter. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense cornbread.
5. Fold in the cooked sausage and half of the cheddar cheese into the batter. Tip: Reserve some cheese for topping to create a deliciously golden crust.
6. Transfer the batter to the prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Check at the 25-minute mark to prevent overbaking.

Now, the casserole emerges golden and inviting, with a texture that’s wonderfully moist yet crumbly. The savory sausage and sharp cheddar meld beautifully, offering a depth of flavor that’s both rustic and refined. Serve it warm, perhaps with a drizzle of honey for a sweet contrast, or alongside a crisp green salad to balance the richness.

Corn Bread Casserole with Green Chilies

Zestfully blending the comforting warmth of cornbread with the subtle kick of green chilies, this casserole is a humble yet vibrant dish that whispers of home. It’s a simple pleasure, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Green chilies – 4 oz, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to dense cornbread.
5. Fold in the diced green chilies and shredded cheddar cheese gently.
6. Transfer the batter into the prepared baking dish, spreading it evenly with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Warm from the oven, this casserole offers a delightful contrast between the crispy top and the moist, fluffy interior. The green chilies add a subtle heat that builds with each bite, making it a versatile side that pairs beautifully with a dollop of sour cream or a drizzle of honey for those who prefer a touch of sweetness.

Classic Creamed Corn Bread Casserole

Kindly imagine a dish that wraps you in warmth, a simple yet profound comfort that feels like a quiet evening at home. This Classic Creamed Corn Bread Casserole is just that—a humble, heartwarming blend of sweet corn and tender bread, baked to golden perfection.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Creamed corn – 1 can (14.75 oz)

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together—avoid overmixing to keep the casserole tender.
5. Fold in the creamed corn gently, ensuring it’s evenly distributed throughout the batter.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Just out of the oven, this casserole boasts a moist, pudding-like texture with a slightly crisp top. The sweetness of the corn shines through, making it a versatile side that pairs beautifully with smoky barbecue or a simple, green salad. For a twist, drizzle with honey or sprinkle with sharp cheddar before baking.

Pumpkin Spice Corn Bread Casserole

How the warmth of autumn seems to cradle us in its arms, offering dishes that speak to the soul. This Pumpkin Spice Corn Bread Casserole is a tender embrace of seasonal flavors, a humble yet heartwarming dish that invites simplicity and comfort into our kitchens.

Ingredients

• Pumpkin puree – 1 cup
• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Pumpkin spice – 1 tbsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly with butter.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, and melted butter until smooth.
3. Tip: For an extra fluffy texture, ensure all wet ingredients are at room temperature before mixing.
4. In another bowl, combine the cornmeal, flour, sugar, baking powder, salt, and pumpkin spice.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the casserole light.
6. Tip: A few lumps in the batter are okay; they’ll dissolve during baking.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: For a golden top, broil the casserole for the last 2 minutes of baking, watching closely to prevent burning.
10. Let the casserole cool for 10 minutes before serving to allow it to set properly.

Delightfully moist with a subtle crunch from the cornmeal, this casserole is a celebration of textures. The pumpkin spice whispers of autumn, making it a perfect companion to a dollop of whipped cream or a drizzle of maple syrup for those who cherish a sweeter note.

Corn Bread Casserole with Smoked Gouda

Zephyrs of autumn whisper through the kitchen as we gather around the warmth of the oven, where a humble yet hearty dish awaits its turn to shine. This corn bread casserole, with its smoky gouda notes, is a tender embrace of comfort and simplicity, perfect for those moments when the heart seeks solace in the familiar.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Smoked Gouda – 1 cup, shredded

Instructions

1. Preheat the oven to 375°F and grease a 9-inch square baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a tough casserole.
5. Fold in the shredded smoked Gouda gently. Tip: Reserve a handful of cheese to sprinkle on top for a golden crust.
6. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
7. Sprinkle the reserved Gouda evenly over the top.
8. Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Rotate the dish halfway through baking for even browning.
9. Let the casserole cool for 5 minutes before serving.

Out of the oven, the casserole presents a delightful contrast of textures—crispy edges giving way to a moist, cheesy interior. The smoky depth of the Gouda elevates the sweet cornbread, making it a versatile companion to chili or a standalone treat with a drizzle of honey.

Caramelized Onion Corn Bread Casserole

Today feels like one of those days where the kitchen calls for something comforting yet uncomplicated. The kind of dish that fills the room with warmth and the heart with nostalgia.

Ingredients

• Yellow onions – 2 large, thinly sliced
• Butter – 2 tbsp
• Brown sugar – 1 tbsp
• Cornbread mix – 1 box (8.5 oz)
• Egg – 1
• Milk – 1/3 cup
• Sour cream – 1/2 cup
• Shredded cheddar cheese – 1 cup

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large skillet over medium heat, melt the butter. Add the thinly sliced onions and cook, stirring occasionally, until they begin to soften, about 5 minutes.
3. Sprinkle the brown sugar over the onions, reduce the heat to low, and continue to cook, stirring occasionally, until the onions are deeply caramelized, about 20 minutes. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
4. While the onions caramelize, in a medium bowl, whisk together the cornbread mix, egg, milk, and sour cream until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the ingredients are barely incorporated.
5. Spread half of the cornbread batter into the prepared baking dish. Top with the caramelized onions and half of the shredded cheddar cheese.
6. Dollop the remaining cornbread batter over the onions and cheese, then sprinkle the remaining cheese on top. Tip: The dollops don’t need to be perfect; they’ll spread as they bake.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean.

Golden and bubbling straight from the oven, this casserole marries the sweetness of caramelized onions with the hearty texture of cornbread. Serve it alongside a crisp green salad for a meal that feels both indulgent and balanced.

Corn Bread Casserole with Roasted Red Peppers

Falling into the rhythm of the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug. This corn bread casserole, with its sweet whispers of roasted red peppers, is just that—a warm embrace on a plate.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted
• Roasted red peppers – ½ cup, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the milk, egg, and melted butter together until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Tip: Overmixing can lead to a tough casserole, so stir until you no longer see dry spots.
5. Fold in the chopped roasted red peppers gently.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Rotate the dish halfway through baking for even browning.
8. Let the casserole cool in the dish for 5 minutes before serving. Tip: This resting time allows the casserole to set, making it easier to slice.

The casserole emerges with a tender crumb, the roasted red peppers lending a smoky sweetness that contrasts beautifully with the cornbread’s inherent warmth. Serve it alongside a dollop of sour cream or a drizzle of honey for an extra layer of flavor.

Zesty Lime and Cilantro Corn Bread Casserole

Kindly, as the evening light fades, I find myself drawn to the kitchen, where the simple act of baking becomes a meditation. Today, it’s the warmth of cornbread, brightened with lime and cilantro, that calls to me—a dish that feels like a hug in a casserole dish.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Lime zest – from 1 lime
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish lightly with butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined—overmixing leads to tough cornbread.
5. Fold in the lime zest and chopped cilantro gently to distribute evenly throughout the batter.
6. Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking.
7. Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Let the casserole cool in the dish for 5 minutes before slicing to allow it to set properly.

This casserole emerges from the oven with a golden crust that gives way to a moist, tender interior. The lime zest offers a bright contrast to the earthy cornmeal, while the cilantro adds a fresh, herbal note. Serve it warm, with a dollop of honey butter or alongside a bowl of chili for a comforting meal.

Corn Bread Casserole with Chorizo and Beans

Kindly imagine the warmth of a kitchen filled with the aroma of baking cornbread, subtly spiced with chorizo and hearty beans. This dish, a comforting embrace, is perfect for those evenings when the air starts to cool and the heart seeks solace in simple, nourishing food.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Chorizo – ½ lb, cooked and crumbled
• Black beans – 1 can (15 oz), drained and rinsed

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish lightly.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, beat the egg, then stir in the milk and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined; overmixing can lead to tough cornbread.
5. Fold in the cooked chorizo and black beans gently to distribute evenly throughout the batter.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Cornbread casserole emerges from the oven with a golden crust that gives way to a moist, fluffy interior, speckled with savory chorizo and tender beans. Serve it warm, perhaps with a dollop of sour cream or a drizzle of honey, to contrast the spices with a touch of sweetness.

Gluten-Free Corn Bread Casserole

As the evening light fades, there’s something deeply comforting about preparing a dish that feels like a warm hug. This gluten-free corn bread casserole is just that—a simple, hearty dish that brings together the sweetness of corn with the satisfying texture of bread, all without a speck of gluten.

Ingredients

• Gluten-free cornmeal – 1 cup
• Gluten-free flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Eggs – 2
• Milk – 1 cup
• Butter – ½ cup, melted
• Honey – ¼ cup

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking dish lightly with butter.
2. In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs lightly, then stir in the milk, melted butter, and honey until the mixture is smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until the batter comes together—avoid overmixing to keep the casserole light.
5. Transfer the batter into the prepared baking dish, smoothing the top with a spatula.
6. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
7. Let the casserole cool in the dish for 5 minutes before serving to allow it to set properly.

Zesty and slightly sweet, this casserole has a moist, crumbly texture that pairs wonderfully with a dollop of honey butter or a drizzle of maple syrup. For a savory twist, try serving it alongside a bowl of chili or a fresh garden salad.

Summary

Magnificent! Whether you’re hosting a cozy family dinner or a festive gathering, these 18 corn bread casserole recipes promise to delight every palate. We hope you find your next favorite dish among them. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the joy of cooking. Happy baking!