Alright, let me set the scene for you—it's a chilly Sunday, maybe there's a game on, maybe not, but you just want something that feels like a big, cheesy hug. That's exactly when I whip up this Southern Loaded Cornbread Casserole. No lie, this dish is basically what you'd get if cornbread and your wildest casserole dreams had a family reunion, and frankly, it's saved me from a dinner rut more times than I can count.
First time I made this, I was honestly just trying to clear out my fridge (there, I said it!). The thing is, my grandma gave me this old cornbread recipe—which calls for lard, but who has lard just sitting around?—and over the years, it's turned into this loaded, bubbling, comfort bomb. Oh, and one time I forgot the baking powder; it was flatter than a pancake but hey, still tasty with enough butter!
Why You'll Love This (or at Least Tolerate It)
- I whip this up when I want dinner in one dish, because dishes are the arch-nemesis of weeknights, am I right?
- My family loses their minds over the crispy cheddar edges (though my son thinks it could "use more bacon"—he says that about everything)
- It's flexible, so half the time I’m swapping in whatever's in the fridge. Sometimes it’s just cheese and canned corn, don't tell the food snobs.
- If you like food that tastes like it’s giving you a warm handshake and a backslap, well, here we are.
What You'll Need (Substitutions Welcome!)
- 1 box cornbread mix (Jiffy is my lazy go-to, but my grandma actually insists on Martha White—you do you)
- 2 big eggs (room temp if you remember—sometimes I don't)
- 1 cup sour cream (plain Greek yogurt works too; I’ve even used cottage cheese once, not bad!)
- 1 cup creamed corn (or a can of whole kernel corn, drained, if that's all you have)
- 1 cup shredded sharp cheddar, plus a handful more for topping (mild cheddar, pepper jack, whatever feels right in the moment)
- 4-5 strips cooked bacon, chopped small (skip if you prefer veggie, though the flavor is pretty hard to beat)
- ⅓ cup green onions, sliced (these hide in my fridge, but chives or even diced regular onions are fine)
- ½ a red bell pepper, diced (totally optional, but adds color—I almost always forget it, honestly)
- 4 tablespoons melted butter or bacon drippings (let's not overthink this; more butter never hurt)
- 1 teaspoon black pepper and a little pinch of salt
What You Do (Aka Directions from a Distracted Cook)
- First off, preheat your oven to 375°F. I once tried to do this in a cold oven, didn't work. Grease a 9x9 inch baking dish—cast iron is king if you have it, but honestly, I've used Pyrex, a cake pan, even a random oven-safe skillet.
- In a big bowl, dump the cornbread mix, eggs, sour cream, creamed corn, most of your cheese (save that handful!), bacon, green onions, and bell pepper. Pour in the melted butter. Now just mix it all up—don’t worry, it looks like a mess at this stage, but that's pretty much par for the course with casserole.
- Pour everything into your greased dish. Here's where I sneak a little spoonful to "test for seasoning" (yes, raw egg, I live on the edge). Sprinkle the rest of your cheese and maybe a few extra bits of bacon if you’re feeling generous.
- Bake uncovered for 35 to 40 min, till the top is golden and a toothpick poked in comes out mostly clean. If it feels wobbly in the middle, give it another five or so—sometimes mine goes long if I overdo it on corn.
- Let it sit for 10 minutes (okay, maybe 7 if everyone’s super hungry), so it won’t collapse when you slice it. Serve warm, or honestly, room temp is fine too.
A Few Notes No One Tells You
- If you add too much liquid (been there), it'll need a little extra time. I once made it soupy; just laugh and grab a spoon.
- You can make ahead and reheat, but I swear it tastes almost richer the next day. Or maybe that’s just because nobody’s watching how much I eat for breakfast…
- Don't overmix—leave it a bit lumpy, or it gets weirdly tough (learned that one the annoying way)
Some Variations I've Tried (and One Fail)
- Toss in a drained can of mild green chiles for some gentle heat. My aunt swears by this!
- I once did half cheddar, half pepper jack cheese—spicy, but a win.
- Tried turkey bacon once. It's okay, not the same, though. I wouldn't go there again, but hey, you do you.
- Vegetarian version: skip bacon and bump up the peppers. Nobody really missed the meat, except my bacon-obsessed son.
What If I Don’t Have the Equipment?
Look, fancy folks use cast iron. I love it for that extra crust, but truth be told, I’ve used a basic metal pan lined with parchment when my skillet was MIA. No one noticed. If all else fails, use what fits in your oven and just watch the baking time.
How to Store Leftovers (Not That You'll Have Any)
It'll keep in the fridge for about 3 days, covered up, but honestly, in my house it never lasts more than a day and a half. If you want to freeze it, I’d wrap tight and reheat slow in the oven for the best result (microwave works, but makes it a bit gummy—just being real).
Ways to Serve (Family Styles and Odd Habits)
I always put out a little bowl of salsa or hot sauce, plus a dollop of sour cream. My cousin slathers his with honey butter, which I thought was weird, but actually, wow. Great as a side with chili, or just by itself with a green salad if you feel like pretending to be healthy. Oh, and once we had it for breakfast with eggs on top. Probably my favorite "second-day" hack.
Learned These the Hard Way (Pro Tips)
- I once tried to skip letting it rest—big mistake. It just fell apart. Give it that "cool-off" time, trust me.
- Don’t try to get creative with extra baking powder—it got fluffy then crashed. Stick with the mix's directions.
- Actually, I find it works better if you don't use reduced-fat cheese. It just doesn't melt as nicely.
FAQ (Real Questions I've Gotten, For Real)
- Can I use a homemade cornbread base? Oh for sure! If you've got a favorite, go ahead. I just grab Jiffy out of habit; sometimes I feel lazy, you know?
- Can you make it gluten-free? Yup, Bob's Red Mill makes a great gluten-free mix. I found it here: Bob's Red Mill. Just double check your other add-ins.
- Do I have to add bacon? Nope. Tastes great without. Or sub in cooked sausage, leftover rotisserie chicken—I've even chucked in ham cubes once.
- Is there a way to make it less rich? Maybe swap the sour cream for Greek yogurt and go lighter on the cheese. But, honestly, that's the best part!
- Can I double this for a crowd? Go for it. Use a 9x13 pan, and keep an eye on the middle—might need a bit longer in the oven. For more casserole tips, I found some gems at Southern Living.
Oh, last thing—one time I accidentally dropped a wriggly cat hair into the batter (perils of kitchen cats, what can I say?). Took it out quick, but you haven't truly cooked at home till you've had a pet "helping".
If you end up making this, let me know how it goes! Or just drop a line and tell me about your strangest casserole creation—those stories are half the fun, right?
Ingredients
- 1 package (8.5 oz) cornbread mix
- 2 large eggs
- 1 cup whole milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ¼ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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2In a large bowl, combine the cornbread mix, eggs, and milk. Stir until just combined.
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3Fold in the cooked sausage, shredded cheddar cheese, sour cream, red and green bell peppers, green onions, salt, and black pepper.
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4Pour the batter into the prepared baking dish and spread evenly.
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5Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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6Cool for 10 minutes before slicing. Serve warm and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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