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This cornbread casserole is loaded up with bacon, jalapenos, and cheese, making it the perfect side dish or comfort food!
To help make preparing this a bit easier, why not use some Homemade Cornbread Mix for this recipe? Or make The Ultimate Jiffy Cornbread Recipe instead?
Cornbread Casserole
Cornbread is the ultimate everyday staple food for millions of households, but it doesn’t have to always be so simple.
While cornbread all on its own is perfectly delicious, the addition of a few special ingredients, like bacon, chili peppers, and sour cream, turns what is normally a slightly plain but filling side dish into a meal all in its own right!
Cornbread Casserole Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Homemade Cornbread Mix
• Black pepper
• Sour cream
• Salted butter
• Milk
• Eggs
• Frozen corn
• Bacon, cooked until crispy
• Jalapeno pepper
• Grated cheddar
How To Make Cornbread Casserole
• Grease a 9- by 13-inch baking dish and set aside
• Place the homemade cornbread mix into a large bowl, then whisk in the black pepper
• Stir in the sour cream, melted butter, milk, and beaten eggs, and stir to combine
• Reserve some bacon and jalapeños to the side to top the casserole with water, and then mix the rest into the cornbread batter
• Add in one cup of the shredded cheese and mix all until combined
• Spoon the mixture into the prepared baking dish, smooth into an even layer, and smooth the top
• Sprinkle with the remaining bacon, jalapeños, and ½ cup of cheese
• Bake in the preheated oven set to 350 Fahrenheit for 40 to 45 minutes or until the center is set and the top is golden brown
• Remove, cool for 10 minutes, and then serve
How Could You Spice This Cornbread Casserole Up?
This recipe for cornbread casserole combines both the simplicity of a good cornbread with an intense, savory, and slightly spicy combination of fillings.
However, it doesn’t really have much in terms of seasoning in it, primarily because a lack of seasoning allows the cheese and the Jalapeno flavors to shine through.
If you wanted it more intensely seasoned, though, feel free to add a variety of different seasonings and flavorings to it so as to make it your own.
A little bit of Mexican oregano, some cumin, and a touch of paprika can help this cornbread taste a lot more Mexican-inspired. You can also spice it up with a touch of cayenne pepper powder or even some ancho chili powder if you can find it.
You can also make it a bit more Indian-inspired by adding some turmeric, paprika, and a really small pinch of garam masala.
While that will make it taste a bit sweet, that blend of spices will actually give it this really interesting, earthy kick that is definitely worth a try.
Can You Freeze This Cornbread Casserole For Storage?
Freezing this cornbread casserole couldn’t be simpler. So long as you give the whole time to cool down completely before slicing it and portioning it into the freezer, it should break apart into perfect little portions.
You can store each individual slice in the freezer for up to 3 months, so long as you keep it away from any air. The best way to do this is to keep it in a resealable container, ideally one with a tight fitting lid.
You can also just keep a few slices in the fridge, as it will last around one week just kept on a plate – you might want to reheat it when you eat it, though!
How To Defrost Your Cornbread Casserole
After freezing your cornbread casserole, you want to make sure that it is thoroughly defrosted before eating it.
If you tried to eat it without first giving it time to defrost, you would probably end up with a frozen, gross center bite.
Instead, make sure to take out a piece of cornbread casserole at least 24 hours before you want to eat it so as to give it ample time to defrost in the fridge.
How To Reheat Any Extra Cornbread Casserole
Cornbread casserole, just like any other casserole, really benefits from being reheated before enjoying it.
While you could just eat it cold, if you throw it into a low oven, somewhere around 350 Fahrenheit, for about 15 minutes, the edges will start to crisp up, and the interior will turn slightly creamier and more supple.
You can also crumble up a piece of defrosted cornbread casserole into a frying pan loaded up with bacon fat to create a crispy, almost breadcrumb-like dry cornmeal mix that is perfectly sprinkled over all kinds of different dishes.
Looking for more delicious Casserole recipes? Try these out:
• (The Unfortunately Named) Crack Chicken Casserole
Happy Cooking
Love,
Karlynn
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Cornbread Casserole
- Author
- Karlynn Johnston
Ingredients
- 2 1/4 cups homemade cornbread mix
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup salted butter melted
- 1/4 cup milk
- 2 large eggs beaten
- 2 cups frozen corn defrosted
- 8 pieces bacon cooked until crispy and diced
- 1 jalapeño pepper deseeded and minced
- 1 ½ cups grated cheddar cheese divided
Instructions
- Preheat your oven to 350°F.
- Grease a 9- by 13-inch baking dish and set aside.
- Place the homemade cornbread mix into a large bowl, then whisk in the black pepper.
- Stir in the sour cream, melted butter, milk and beaten eggs, and stir to combine.
- Reserve some bacon and jalapeños to the side to top the casserole with later and mix the rest into the cornbread batter.
- Add in one cup of the shredded cheese and mix all until combined.
- Spoon the mixture into the prepared baking dish, smooth into an even layer and smooth the top.
- Sprinkle with the remaining bacon, jalapeños, and ½ cup cheese.
- Bake in the preheated oven for 40 to 45 minutes or until the center is set and the top is golden brown.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Cal Brookes says
I followed this recipe to the letter. Or should I say number? It was an extremely dry mix. I added more liquid. Still too dry, but I took a chance even though I really should have known better. The end result was too dry to be edible and it was not overcooked. I do like the idea though and I will in fact do this recipe again with much more liquid, say buttermilk. I have to say that although recipes on social media are quite often made by people that have simply copied someone elses recipe, changed it without even trying it and then re-posting it, this is a FIRST from the Kitchen Magpie that did not work and I have to wonder if there was a typo in the quantity??? Certainly not a typical result.