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This cornbread casserole is soft and fluffy on the inside, and golden brown on top! This easy casserole is jam-packed with corn, totally delicious, and incredibly comforting. Make this crowd-pleasing cornbread casserole for your next summer barbecue or potluck!

What Makes This Recipe So Good

It’s soft, fluffy, and almost cloud-like on the inside! Cream-style corn and melted butter give this savory casserole the perfect taste and texture.
It’s super easy to make! Mix all ingredients in a bowl, then transfer to a baking dish and bake until golden brown on top – that’s it.
It’s a fun way to eat one of summer’s favorite vegetables – corn! Sweet corn is beautifully balanced in this savory cornbread casserole.

Key Ingredients

Cornmeal – Just like in traditional cornbread, cornbread casserole starts off with a base of cornmeal and all purpose flour. You should be able to find cornmeal at nearly all grocery stores, though be sure to not confuse cornmeal with corn flour! Corn flour is too fine to use in this recipe, so stick to cornmeal.

Cream-Style Corn – This canned food is basically just sweet corn combined with a creamy residue from pulped corn kernels. The creaminess of cream-style corn is necessary to achieve the light and fluffy texture of this casserole.

Whole Kernel Corn – The whole corn kernels throughout the cornbread casserole add another dimension of both taste and texture. The combination of crunchy corn and a soft casserole is what makes this dish irresistible!

Chef’s Tips

Mix all ingredients until just combined, but not beyond that. Over-mixing the batter can result in a tough, chewy casserole which we definitely do not want! Therefore, mix until no flour remains and then transfer straight into your baking dish.
Add a cup of shredded cheddar cheese for a cheesy cornbread casserole – YUM! If adding cheese, incorporate it in with the ingredients in step 3, then proceed with the recipe as usual.
Store leftover cornbread casserole in the refrigerator. Cover leftover casserole in baking dish with plastic wrap then refrigerate for up to 4 days. To reheat, remove the plastic wrap then warm in a 400° Fahrenheit oven for 5 minutes.

Overhead image on cornbread casserole being scooped out of baking dish with sliced butter on the side.

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Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.