Dinner

Loaded Cornbread Casserole Recipe

ByGabriel Langdon November 3, 2025November 3, 2025

Introduction

Loaded Cornbread Casserole is a comforting and flavorful dish that combines the sweetness of cornbread with savory ingredients like bacon, cheese, and green chilies. It’s perfect as a side or a hearty snack, baked to a golden, gooey finish.

A close-up of a thick square slice of corn casserole showing three layers: the bottom layer is a soft yellow and creamy corn mixture with visible corn kernels and bits of browned bacon, the middle layer is a dense but moist corn batter mixed with cheese, and the top layer is a golden-brown crispy crust sprinkled with finely chopped green parsley. The casserole piece sits on a white plate, with some parsley flakes scattered around it on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (8.5 oz) cornbread mix
1 cup sour cream
1 can (15 oz) cream-style corn
1 can (4 oz) green chilies, drained
1 cup shredded cheddar cheese
1/2 cup chopped cooked bacon
1/2 cup diced green onions
2 eggs
1/4 cup melted butter
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) to ensure it’s ready for baking.
Step 2: In a large bowl, combine cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, bacon, green onions, eggs, and melted butter. Season with salt and pepper and mix well until evenly combined.
Step 3: Grease a 9×9-inch baking dish or skillet and pour in the mixture. Smooth the surface with a spatula for even cooking.
Step 4: Sprinkle the remaining shredded cheddar cheese evenly over the top to form a cheesy crust.
Step 5: Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. Test doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
Step 6: Allow the casserole to cool for a few minutes before slicing and serving. This helps it firm up for easier portioning.

Tips & Variations

For extra heat, swap green chilies with diced jalapeños or add pepper jack cheese instead of cheddar.
Use a cast-iron skillet for a crisper crust and rustic presentation.
Mix in some corn kernels or diced bell peppers for additional texture and sweetness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. Avoid overcooking when reheating to keep it moist.

How to Serve

A close-up view of a thick slice of baked corn casserole placed on a white plate. The dish has three visible layers: a bottom layer that looks soft and slightly mushy with pieces of yellow corn and bits of cooked bacon embedded within, a middle layer that is creamy and dense with more corn kernels, and a top layer that is golden brown and crispy with crumbly texture. Bright green chopped herbs are sprinkled generously on top and scattered around the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I use frozen corn instead of cream-style corn?

While you can substitute frozen corn, the creamy texture of cream-style corn adds moisture and richness to the casserole. If using frozen, consider adding a bit of milk or cream to maintain moistness.