Introduction

Loaded Cornbread Casserole is a warm, comforting dish bursting with cheesy, savory flavors and a hint of spice. Perfect for family dinners or potlucks, this Southern favorite combines cornbread, bacon, and green chilies for a satisfying bite every time.

A close-up of a thick square slice of casserole with a golden brown crispy top layer sprinkled with green chopped herbs. Below the crust is a thick creamy layer with visible yellow corn kernels and small chunks of ham scattered throughout. The texture looks soft and moist with a slightly crumbly edge. The dish is placed on a white plate with some chopped herbs sprinkled 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) so it’s hot and ready for baking.
Step 2: In a large bowl, combine the 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 stir until well mixed.
Step 3: Grease a 9×9-inch baking dish or skillet and pour in the cornbread mixture. Smooth the top with a spatula for even baking.
Step 4: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
Step 5: Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted should come out clean or with just a few crumbs.
Step 6: Let the casserole rest for a few minutes before slicing to allow it to set and make serving easier.

Tips & Variations

For extra heat, substitute the green chilies with diced jalapeños or mix in pepper jack cheese instead of cheddar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through, about 15 minutes.

How to Serve

A close-up of a thick slice of corn casserole showing three main layers: the top crispy golden brown crust sprinkled with finely chopped green herbs, the middle creamy yellow layer with whole yellow corn kernels and small pieces of browned ham, and a bottom soft, pale yellow layer that looks moist and dense. The dish sits on a white plate with some scattered green herbs around the base. The background is a white marbled texture. 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 up to 24 hours before baking. Just bake as directed when ready.

Can I use fresh corn instead of canned cream-style corn?

Fresh corn can be used, but the texture and moisture content may vary. Use about 1 1/2 cups of fresh corn kernels and consider adding a little cream or milk for creaminess.

Loaded Cornbread Casserole – Southern Comfort in Every Bite Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

This Loaded Cornbread Casserole is a comforting Southern-style dish combining the sweetness of cornbread with creamy corn, tangy sour cream, spicy green chilies, and savory bacon. Topped with melted cheddar cheese and baked to golden perfection, it’s perfect as a side dish or hearty snack that brings warmth and flavor to any meal.

Author: Maya
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Southern American

Ingredients

Scale

Dry Ingredients

1 package (8.5 oz) cornbread mix

Dairy

1 cup sour cream
1 cup shredded cheddar cheese (divided)
1/4 cup melted butter
2 eggs

Vegetables & Add-ins

1 can (15 oz) cream-style corn
1 can (4 oz) green chilies, drained
1/2 cup diced green onions

Protein

1/2 cup chopped cooked bacon

Seasonings

Salt and pepper, to taste

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready when you put the casserole in to bake.
Mix the Casserole: In a large mixing bowl, combine cornbread mix, sour cream, cream-style corn, green chilies, half of the shredded cheddar cheese, chopped cooked bacon, diced green onions, eggs, and melted butter. Season with salt and pepper to taste. Mix until just combined to keep the texture moist and tender.
Transfer to Baking Dish: Grease a 9×9-inch square skillet or baking dish, then pour the cornbread mixture in. Smooth the top with a spatula for even baking.
Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole to create a gooey, golden crust.
Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is set in the center and the cheese is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.
Rest & Serve: Let the casserole cool for a few minutes after baking to allow it to set before slicing and serving.

Notes

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
For extra heat, substitute the green chilies with diced jalapeños or use pepper jack cheese instead of cheddar.
This recipe is easily customizable by adding other mix-ins like corn kernels, diced bell peppers, or different cheeses.
Use a non-stick spray or butter to grease the baking dish ensuring easy removal and cleanup.
Allowing the casserole to rest before cutting helps it hold its shape better when served.

Keywords: loaded cornbread casserole, southern comfort food, cornbread recipe, cheesy cornbread casserole, bacon cornbread bake