Loaded Cornbread Casserole Recipe - The Cookie Rookie® (2024)

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By: Becky HardinPosted: 11/9/20Updated: 7/12/22

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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 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!

Table of Contents

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.

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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:

World’s Best Chili!
Hearty Vegetable Soup
Thanksgiving turkey
Prime Rib Roast

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.

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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.

Recipe

Loaded Cornbread Casserole

4.60 from 45 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

Serves12 pieces

Print Rate

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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!

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

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

9×13 Baking Pan

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.

Storage:Store loaded cornbread casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1piece Calories: 288kcal (14%) Carbohydrates: 36g (12%) Protein: 9g (18%) Fat: 13g (20%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.003g Cholesterol: 56mg (19%) Sodium: 609mg (26%) Potassium: 162mg (5%) Fiber: 4g (17%) Sugar: 11g (12%) Vitamin A: 398IU (8%) Vitamin C: 1mg (1%) Calcium: 96mg (10%) Iron: 1mg (6%)

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.