Loaded Cornbread Casserole Recipe
Indulge in the ultimate comfort food with this Loaded Cornbread Casserole recipe. Packed with corn, cheese, bacon, and green onions, this Southern favorite is a crowd-pleaser for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Cornbread Mixture:
- 1 (8.5-ounce) box cornbread mix (like Jiffy)
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Additional Ingredients:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix the ingredients: In a large bowl, combine the cornbread mix, whole corn, cream-style corn, sour cream, milk, melted butter, and eggs. Mix well.
- Add remaining ingredients: Stir in the shredded cheese, bacon, green onions, garlic powder, salt, and pepper.
- Bake: Pour the batter into the dish and bake for 40–45 minutes until set and golden brown.
- Serve: Let it cool for 5–10 minutes before serving.
Notes
- This casserole is versatile and pairs well with BBQs, chili, or holiday meals.
- For a spicy kick, add chopped jalapeños or swap bacon for cooked sausage.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
