
A comforting, cheesy cornbread casserole studded with bacon, green chiles, and sweet cream-style corn—easy to mix in one bowl and perfect for family dinners.

This loaded cornbread casserole has been my go-to for potlucks, chilly weeknights, and any time I want something that feels like a warm hug on a plate. I first discovered this combination during a holiday gathering when someone brought a similar dish, and I immediately wrote down the components: cornbread mix, cream-style corn, a tangy touch of sour cream, green chiles, and lots of cheddar. I made it my own over a few seasons by adding crisp bacon and scallions for freshness. The result is a dish with a golden, slightly crisp top and a moist, tender interior dotted with savory bites of bacon and pockets of melty cheese.
What makes this casserole special is the balance of textures and flavors: the sweet cream-style corn keeps the base custardy, the cornbread mix gives structure and familiar corn flavor, and the melted cheddar forms a gooey crown. It’s forgiving to ingredient swaps, incredibly simple to assemble in one bowl, and it always brings my family to the table. Leftovers reheat beautifully, and I’ve watched picky eaters and kids alike take seconds—there’s something universal about warm cornbread with cheese and bacon that makes it irresistible.
My family’s first reaction to this was near-unanimous praise—my sister called it the culinary equivalent of a comfort blanket. Over the years I’ve adjusted salt and cheese amounts slightly and learned the visual cues for perfect doneness: a golden-brown top and a gentle jiggle that disappears when the center is set. Those small discoveries make consistent results easy.
My favorite aspect is how forgiving the formula is: once you know the textures to watch for, you can easily scale the dish up for larger gatherings or adapt it for dietary restrictions. Family memories include holiday brunches where this vanished before the cinnamon rolls were even finished—it's that popular.
Cool the casserole completely before refrigerating to prevent condensation that can make the top soggy. Store in an airtight container or cover the pan tightly with foil for up to 4 days. For freezing, cut into individual portions, wrap each portion tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 10–18 minutes or until heated through; a brief broil (watch closely) for 1–2 minutes can refresh the cheese crust.
For a lighter version, swap full-fat sour cream for plain Greek yogurt at a 1:1 ratio and use reduced-fat cheddar. To make it vegetarian, omit bacon and add sautéed mushrooms or smoked paprika for a savory depth. Use a gluten-free cornbread mix to accommodate gluten-free diets—note that texture can vary, so consider adding an extra egg for structure. For a dairy-free twist, use a plant-based sour cream and dairy-free shredded cheese; the bake time remains similar but the flavor profile will be slightly different.
This casserole pairs beautifully with crisp green salads, roasted vegetables, or smoked brisket for a heartier meal. Serve in squares for family dinners or in a cast-iron skillet at a potluck for a rustic presentation. Garnish with chopped cilantro or extra scallions, and offer hot sauce or a dollop of crema for guests who like a spicy kick. For brunch, accompany with scrambled eggs and fresh fruit.
Cornbread is rooted in Southern American cooking where cornmeal was historically more accessible than wheat. This layered casserole is a modern American adaptation that melds cornbread with creamy casseroles that became popular in mid-20th-century home cooking. Adding canned chiles and cream-style corn reflects a Tex-Mex influence that brightens the classic Southern base and adds the sweet-savory balance American families often favor.
In summer, swap canned corn for 1 1/2 cups fresh corn kernels sautéed briefly to intensify sweetness. In fall, add a touch of smoked chili powder or swap green chiles for roasted poblano strips for deeper flavor. Around the holidays, fold in chopped roasted chestnuts or use maple-cured bacon for a seasonal twist. Adjust herbs and toppings—chives, thyme, or small dollops of pumpkin butter can make the dish feel holiday-appropriate.
Make the mixture the night before and keep covered in the refrigerator; pour into the greased pan and bake next day. For grab-and-go lunches, bake in a 9×9 pan, cool, and slice into individual squares. Pack in microwave-safe containers and reheat briefly at the office. To scale up for a crowd, double into a 9×13-inch pan and increase bake time by 10–15 minutes, checking for doneness with a toothpick.
Whether it’s a potluck favorite or a cozy weekday side, this loaded cornbread casserole is easy to personalize and always welcome at the table. Give it a try, adjust flavors to your family’s taste, and enjoy the warm, cheesy comfort it brings.
Use freshly shredded cheddar for best melt and flavor; pre-shredded cheese may contain anti-caking agents that affect texture.
Reserve some green onions for garnish to add color and a fresh bite right before serving.
If the top browns too quickly, tent loosely with foil for the last 10 minutes of baking to prevent burning while the center finishes.
This nourishing loaded cornbread casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—cool completely, cover tightly, and refrigerate for up to 4 days. Reheat in the oven or microwave.
Freeze portions wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Loaded Cornbread Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 375°F (190°C) and position a rack in the center to ensure even baking.
In a large bowl, whisk eggs, sour cream, and melted butter. Add cornbread mix, cream-style corn, drained green chiles, half the cheddar, bacon, and most green onions. Season with salt and pepper and stir until just combined.
Grease a 9×9-inch baking dish and pour the mixture in, smoothing the top with a spatula and tapping to release air pockets.
Sprinkle the remaining cheddar evenly across the top so it melts into a golden crust while baking.
Bake for 25–30 minutes until golden and set in the center; a toothpick should come out clean or with a few moist crumbs.
Allow to rest 8–10 minutes before slicing; garnish with reserved green onions and serve warm.
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This recipe looks amazing! Can't wait to try it.
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