By Becky Hardin
Published Nov 9, 2020
This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It’s so delicious, I’m pretty sure you won’t have leftovers!
This delicious savory cornbread casserole is the perfect side dish to serve up for Thanksgiving and the holiday season.
Oven-baked , it comes out so perfectly soft and moist, everyone will be asking for the recipe! Loaded with ham and cheese, this recipe is about to become your new family favorite!
If you can’t get enough of cornbread , be sure to check out my Garlic Cheesy Cornbread Drop Biscuits !
Why You’ll Love this Loaded Cornbread Casserole:
- QUICK TO PREP: It only takes about 10 minutes to put this casserole together before it gets baked in the oven.
- PERFECT FOR A CROWD: This recipe will easily feed six, perfect if you are hosting for the holidays.
- MAKE-AHEAD: You can make this a day or two ahead of time, it’s a great option if you are planning a large feast.
How to Make a Cornbread Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook the onion and garlic in a pan to soften it.
- Stir in the cream cheese to melt it and add in the corn.
- Mix all of the ingredients together in a large bowl.
- Pour into a casserole dish.
- Bake until golden brown.
Can you make it ahead of time?
Yes, if you are planning to serve this up with lots of other treats, you can certainly get ahead of things with this cornbread casserole! You can make the batter the day before and keep it covered in the fridge.
Alternatively, you can bake it and then keep it covered in the fridge for up to 2 days and then reheat it in the oven at 300°F for 10-15 minutes until warmed through.
What do you serve it with?
I like to serve this as part of my traditional Thanksgiving and Christmas dinners, but it’s also great with everyday meals as well. Try it with:
Pair this with:
- World’s Best Chili!
- Hearty Vegetable Soup
- Thanksgiving turkey
- Prime Rib Roast
Can you freeze it?
If you really want to get ahead of things, then freezing this loaded cornbread is a great option. Let it cool, before wrapping in foil and placing in a freezer bag.
It will keep well for up to 3 months. Thaw it in the fridge overnight before reheating in the oven to serve.
Tips!
- The cornbread casserole is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
More Easy Side Dishes
Homemade Crescent Rolls
Maple Roasted Sweet Potatoes
Roasted Potatoes
Roasted Butternut Squash (Maple Butternut Squash)
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ ½ white onion diced
- ▢ 1 teaspoon minced garlic
- ▢ 4 ounces cream cheese ½ brick
- ▢ 16 ounces corn fresh, frozen, or canned (thawed if frozen; drained if canned), divided
- ▢ 1 cup diced ham
- ▢ 17 ounces Jiffy corn muffin mix (2 8.5-ounce boxes)
- ▢ 2 large eggs beaten
- ▢ ⅔ cup milk
- ▢ ¼ cup sour cream
- ▢ ½ teaspoon ground paprika
- ▢ 1 teaspoon freshly ground black pepper
- ▢ ½ cup shredded cheddar cheese
- ▢ 2 tablespoons chopped fresh chives for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Add the onion and garlic to a saucepan set over medium heat and cook to soften, about 2 minutes. Add the cream cheese and stir until melted. Then, stir in 8 ounces of the corn. Remove from heat. ½ white onion, 1 teaspoon minced garlic, 4 ounces cream cheese, 16 ounces corn
- In a large bowl, mix the cooked ingredients, the remaining corn, the ham, corn muffin mix, eggs, milk, sour cream, paprika, pepper, and cheese together. Spread evenly into a 9×13 casserole dish. 1 cup diced ham, 17 ounces Jiffy corn muffin mix, 2 large eggs, ⅔ cup milk, ¼ cup sour cream, ½ teaspoon ground paprika, 1 teaspoon freshly ground black pepper, ½ cup shredded cheddar cheese
- Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
- Garnish with chives and enjoy! 2 tablespoons chopped fresh chives
Equipment
- 9×13 Baking Pan
Becky’s Tips
- The cornbread is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
- To reheat, place in a t 300°F oven for 10-15 minutes, until warmed through.
Nutrition information is automatically calculated, so should only be used as an approximation.
Loaded Cornbread Casserole
Equipment
- 9x13 Baking Pan
Ingredients
- ½ white onion diced
- 1 teaspoon minced garlic
- 4 ounces cream cheese ½ brick
- 16 ounces corn fresh, frozen, or canned (thawed if frozen; drained if canned), divided
- 1 cup diced ham
- 17 ounces Jiffy corn muffin mix (2 8.5-ounce boxes)
- 2 large eggs beaten
- ⅔ cup milk
- ¼ cup sour cream
- ½ teaspoon ground paprika
- 1 teaspoon freshly ground black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside.
- Add the onion and garlic to a saucepan set over medium heat and cook to soften, about 2 minutes. Add the cream cheese and stir until melted. Then, stir in 8 ounces of the corn. Remove from heat. ½ white onion, 1 teaspoon minced garlic, 4 ounces cream cheese, 16 ounces corn
- In a large bowl, mix the cooked ingredients, the remaining corn, the ham, corn muffin mix, eggs, milk, sour cream, paprika, pepper, and cheese together. Spread evenly into a 9x13 casserole dish. 1 cup diced ham, 17 ounces Jiffy corn muffin mix, 2 large eggs, ⅔ cup milk, ¼ cup sour cream, ½ teaspoon ground paprika, 1 teaspoon freshly ground black pepper, ½ cup shredded cheddar cheese
- Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
- Garnish with chives and enjoy! 2 tablespoons chopped fresh chives
Notes
- The cornbread is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
- To reheat, place in a t 300°F oven for 10-15 minutes, until warmed through.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
