Homemade Cornbread Casserole is the perfect choice for a potluck side dish, especially for summer barbecues and picnics. It takes less than an hour, requires just a few simple ingredients, and it gets rave reviews every time I make it!
This creamy corn casserole recipe is super-easy, yet it’s made entirely from scratch, without Jiffy corn muffin mix. It's really easy to prepare, tastes deliciously sweet and buttery, and is guaranteed to be a hit every time!
👩🏻🍳 Why You'll Love This Recipe
When I make Cornbread Casserole, the kids actually say "Yay!" That hardly ever happens. I mean, there are plenty of times that they are happy about something I am making, but this reaction is more than happiness, it is exuberance. They LOVE this dish!
Bonus: Cornbread Casserole is super-easy to make! It is a great side dish to serve at your next cookout and a perfect potluck side dish. Take it to a summer barbecue or church potluck and it will be a guaranteed hit. Or heck, it would even be good for a fall, winter, or spring potluck. Deliciousness knows no seasonal boundaries.
If you love this recipe and want to take it a step further, try this super tasty Corn Dog Casserole! And for another delicious homemade bread side dish, try this Cheddar Bacon Slow Cooker Bread.
🥘 Ingredients Needed
- cornmeal - gives your casserole that classic cornbread texture and flavor.
- flour - helps bind the ingredients.
- sugar - adds some sweetness to balance out the flavors.
- baking powder - contributes to a light and fluffy texture.
- eggs - act as another binding agent.
- butter - gives your casserole a deliciously buttery flavor.
- corn & creamed corn - two different kinds of corn that highlight the cornbread flavor of this casserole.
- sour cream - provides a creaminess as well as a subtle sourness that balances out the sweet and salty.
- Combine cornmeal, flour, sugar, baking powder, and salt.
- Mix in eggs, butter, corn, creamed corn, and sour cream.
- Stir until well combined.
- Pour into a casserole or baking dish sprayed with cooking spray and bake at 350 degrees F for 45-50 minutes.
It might be OK at room temperature for a day, but if you want to store leftover casserole longer than that, you should place it in an airtight container and refrigerate it.
Yes, it can be frozen for up to 6 weeks or so, but it really is better when eaten fresh. If you freeze it, make sure to wrap it very well or use a heavy duty freezer container or zipper bag.
Yes, you can use corn flour, but the texture will turn out a little different. Corn flour is essentially more finely ground cornmeal. So you will still get that great corn taste, but the final product will be a little more cake-like.
💭 Expert Tips and Tricks
- Ensure that your cornmeal isn't stale before using it for this potluck side dish, as it will affect the texture. Cornmeal can be stored in an airtight container, either in the refrigerator or the freezer, to extend the shelf life.
- Start on the lower end when it comes to time; overbaking your casserole will dry it out.
- If you are baking the casserole and then traveling to a potluck, take the baking dish out of the oven and cover it tightly with foil to keep it warm. You may want to consider using a casserole tote that will keep your dish warm!
A great potluck idea, this corn casserole without jiffy is made mostly with ingredients you probably have in your kitchen already. Always a huge hit, all of your guests will be asking for seconds!
📖 Substitutions and Variations
- Use whole wheat flour instead of white flour for an even healthier take on this side dish.
- If you like your cornbread on the sweeter side, add a tablespoon of sugar. Decrease the sugar by a tablespoon or two if you prefer the salty and savory.
- To transform this side dish into a main course, add a cup of diced, cooked sausage or cooked ground beef right before baking.
- Sprinkling shredded cheese on top of your cornbread casserole is a great way to customize it. Sprinkle some cheddar over top about 5 minutes before the casserole is finished baking.
🔊 What readers are saying...
"I think this is probably one of my favorite side dishes ever and I don't make it often enough!"
⏲️ Make Ahead Instructions
You can make this cornbread casserole day or two ahead of time. Bake it according to the directions, then let it cool, cover, and refrigerate. When you are ready to serve, heat it in a 350 degree oven to refresh it (15-20 minutes or until warmed through).
💡 What To Serve With This Dish
This corn casserole without jiffy is a great pairing with just about any main course, but here are some of my favorite pairings! It goes amazingly with Crock Pot Chili or Crock Pot Barbeque Burgers.
For an especially elegant and sophisticated meal, try it with Pan Fried Chicken Thighs with Green Beans or Garlic Butter Steak Bites with Potatoes.
Or serve it alongside these meaty, juicy 321 ribs, perfect for your cookout or backyard party!
🫕 More Potluck Idea Recipes You'll Love
- Ground Turkey Alfredo Casserole - This is great for a weeknight meal and works great as a main course or an addition to any potluck!
- Easy Hamburger Casserole - Filling and comforting with traditional flavors.
- Cheesy Tater Tot Casserole - Works perfectly for special breakfasts and brunch potlucks.
- Easy Taco Bake Casserole - This delicious casserole from Lil' Luna incorporates all of your favorite taco ingredients into one easy dish!
Corn Casserole without Jiffy
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
(Pssst...love casseroles? Check out this Baked Hummus Casserole!)
📋 Recipe Card
Cornbread Casserole: Super Easy Potluck Idea
- ¾ cup cornmeal
- ¼ cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 stick butter (melted)
- 15 ounces corn (1 can, drained)
- 15 ounces cream corn (1 can)
- 1 cup sour cream
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the cornmeal, flour, sugar, baking powder, and salt.¾ cup cornmeal, ¼ cup flour, 3 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- Add in the eggs, butter, corn, cream corn, and sour cream.2 eggs, 1 stick butter, 15 ounces corn, 15 ounces cream corn, 1 cup sour cream
- Pour mixture into a 9x13 casserole dish lightly sprayed with non-stick cooking spray.
- Bake for 45-50 minutes.
- Use fresh cornmeal for the best taste.
- Be sure not to overbake - the casserole is done when the edges start to brown.
- To take this dish to a potluck, remove the baking dish from the oven and cover it tightly with foil to keep it warm. Or check out this handy casserole tote with a warmer!
- To make this a day or two ahead, bake it according to the directions, then let it cool. Cover the casserole and refrigerate. Before serving, place in a 350 degree oven for 15-20 minutes or until warmed through.
- To freeze leftovers, use a heavy duty freezer container or zipper bag.
- Leftovers that will be eaten in 2-3 days can be stored in an airtight container in the refrigerator. Heat in the microwave or toaster oven before serving.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Loved this cornbread casserole! I made it as a side with some BBQ chicken, and everyone loved it!
This casserole was a huge hit with my family! It was easy to make, creamy and hearty and so delicious!
I've never tried anything quite like this before and it looks delicious so I am very intrigued.
This casserole looks delicious and so easy to make. I'm saving this recipe for our next potluck. Thank you!
This cornbread casserole is so good! I really like the use of creamed corn to this because it adds another layer of flavor.