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 post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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!
Why You’ll Love this Loaded Cornbread Casserole:
- QUICK TO PREP: It only takes about 10 minutes to put this casserole together before it gets baked in the oven.
- PERFECT FOR A CROWD: This recipe will easily feed six, perfect if you are hosting for the holidays.
- MAKE-AHEAD: You can make this a day or two ahead of time, it’s a great option if you are planning a large feast.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Make a Cornbread Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the onion and garlic in a pan to soften it.
- Stir in the cream cheese to melt it and add in the corn.
- Mix all of the ingredients together in a large bowl.
- Pour into a casserole dish.
- 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:
Pair this 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.
Tips!
- The cornbread casserole 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.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Loaded Cornbread Casserole
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Recommended Equipment
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
I added the entire block of cream cheese. This was AMAZING!!! I will be making at the holidays!!
Mixes are NOT recipes.
I hope you give it a try!
Can I omit corn from this recipe? My husband can’t eat it.
You can omit the corn kernels, but it would be difficult to omit the cornbread mix!
I am sorry it didn’t work for you, Kristin!
I would omit the ham and add green chilies. As a side dish I think the ham would be too much.
I’m a little confused – what do you soften the vegetables in? Oil? Butter? I’m thinking they would burn in a plain pan. And you mention adding 8oz of corn and then mixing everything together. Including the rest of the corn?
Can’t wait to try this!
Whatever you prefer! And yes!
Can I using Frozen corn ?
Yes, you can!
So is there 8 oz or 16 oz of the corn. Ingredients list says 16 oz and receipt says mix 8 oz?
that is my question also. Is it 16 oz or 8 oz? Big difference…..sounds awesome
The standard 8.5oz!
Do you drain the corn?
Corn is drained :)
Thanks a lot for your articles. I tried it. Fast and tasty. My family loved this casserole. I wish you success!
Thanks for sharing, Anne!