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Why You’ll Love My Recipe
Not only is this casserole delicious and full of varying flavors, it also freezes excellently, so it’s a fantastic make-ahead addition to any meal. Leftovers can be repurposed into a crumbly topping for other meals, too!
While cornbread on its own is perfectly delicious, the addition of a few special ingredients, like bacon, chili peppers, and sour cream, turn it into something truly special!
To help make preparing this casserole a bit easier, why not use some Homemade Cornbread Mix for this recipe? And if you just can’t get enough cornbread, give our Ultimate Jiffy Cornbread Recipe a try!
Karlynn’s Recipe Notes
- Skill Level: Since this recipe is made with my homemade cornbread mix and a few pantry staples, I’m sure you’ll find the process easy as can be!
- Total Time: This is a fabulous recipe to bake alongside a main dish—ready in about 60 minutes.
- Variations: For a version of this casserole that goes great with chili, try adding a bit of Mexican oregano, cumin, and smoked paprika or ancho chili powder to the dry ingredients! You can also make it taste a little more Indian-inspired by adding turmeric, paprika, and a pinch of garam masala!
- Tools For This Recipe: You will need a 9×13 inch baking dish, mixing bowls, a cheese grater, and a silicone spatula to make this recipe.
What You’ll Need for Ingredients
Bacon: There’s nothing better than crispy bacon, no matter how it’s added to a dish! You’ll need 8 pieces of cooked bacon for this recipe—make sure they’re crispy and chopped into fine pieces.
Grated Cheddar Cheese: The cheddar cheese in this cornbread adds richness, moisture, and that great cheesy flavour! I suggest using freshly grated cheese rather than the pre-shredded stuff, as it will melt better!
Corn: If you haven’t tried adding frozen corn to your cornbread before, you’re missing out! A little extra corn adds a great sweetness and texture to what can otherwise be a pretty one-note bake!
Jalapeño: Jalapeño peppers go excellently with cheese and bacon! They add just a little hint of spice that take this cornbread from good to great. Karlynn’s Tip: If you want your cornbread to have a little extra kick, use one whole minced and de-seeded jalapeño in the batter, and get a second to cut into thin wheels to decorate the top of your casserole!
How To Make Cornbread Casserole
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Preheat your oven to 350°F and grease a 9×13-inch baking dish. Place your homemade cornbread mix into a large mixing bowl and add the black pepper.
- Stir in your wet ingredients, as well as two thirds of your minced jalapeño and crumbled bacon and 1 cup of grated cheddar cheese.
- Spoon your mixture into the prepared baking dish and smooth down into an even, flat layer.
- Finally, top the casserole with the reserved jalapeño, bacon, and cheese and bake in a preheated oven for 40-45 minutes, until the center is set and teh top is golden brown.
Karlynn’s Tips and Tricks for the Perfect Cornbread Casserole
- Keep It Simple: If you’re not feeling up to cooking bacon in preparation for this recipe, you can always substitute the 8 strips of bacon for 1/2 cup of pre-cooked bacon crumbles!
- Better The Next Day: Although this cornbread casserole is delicious fresh out of the oven, this is one of those dishes that gets better if you let the flavours sit and get to know each other for a while!
Storage Instructions
Refrigerator: You can store this cornbread in an airtight container in the fridge for about 7 days. Just reheat in 10 second intervals in the microwave for serving!
Freezer: Freezing this cornbread casserole couldn’t be simpler! Just wait for the cornbread to cool completely before slicing it and portioning it, then store individual slices in an airtight container or zip top bag in the freezer for up to 3 months. When you’re ready to eat it, let it defrost in the fridge for at least 24 hours, then reheat it in the microwave in 10 second intervals or toast it in the oven for 10 minutes at 350°F for a little extra crisp!
More Delicious Casserole Recipes
- If you love chicken, bacon, and ranch as much as we do, you’ll love my Crack Chicken Casserole—the name might be unfortunate, but there’s no denying it’s an addictive dish!
- For a quick and easy Tex-Mex vibe, why not give my Doritos Chicken Casserole a try?
- You don’t need a box of powdered sauce and portioned noodles to make a quick and easy dinner for your family, try my Homemade Hamburger Helper instead!
I love casseroles for their versatility and how they make having a bite of comfort simple! It always feels great to know that I have a stock of freezer-friendly recipes to turn to when life gets busy and I want to get ahead where I can.
Try this cornbread casserole and let me know how it went for you in the comments below!
Happy Cooking!
Karlynn
Cornbread Casserole
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bonnie says
Cornbread and bacon Yum!
Rebecca Young says
Also had good results with the Kitchen magpie so what happened with this recipe Kitchen magpie please answer because obviously something went wrong according to the woman in the previous comment
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.
MC Hawkins says
WHETE IS THE TECIPE GOR HOMEMADE CORNBREAD MIX??
Mr. Kitchen Magpie says
It is linked to in the recipe card. Here you go: https://www.thekitchenmagpie.com/homemade-cornbread-mix/