Overhead view of cornbread casserole dish with some of it spooned onto a plate with a wooden spoon.
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3.67 from 9 votes

Cornbread Casserole: Super Easy Potluck Idea

Quick and easy, this deliciously tender and sweet casserole is perfect for a side dish at home or as a potluck contribution!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 167kcal
Author: Kristin


  • 3/4 cup cornmeal
  • 1/4 cup flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 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.
  • Add in the eggs, butter, corn, cream corn, and 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.


Serving: 1g | Calories: 167kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 177mg | Potassium: 261mg | Fiber: 2g | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 3.7mg | Calcium: 56mg | Iron: 0.9mg