Loaded Cornbread Casserole

This Loaded Cornbread Casserole, filled with tons of corn, cheese, and bacon, is the perfect side dish for any gathering!

Loaded Cornbread Casserole Recipe

Hey there, friends! Do you like cornbread? How about one that’s a bit more fun and tasty? I’ve got a special recipe for you!

Imagine taking cornbread and adding some cool extras like cheese and bacon. It’s called Loaded Cornbread Casserole.

Easy to make with the classic Jiffy Cornbread Mix, this dish is perfect for big dinners, parties, Christmas dinner or just when you’re hungry.

It’s really easy to make, and everyone will want seconds.

What to Serve with It:

• Green Salad
• ​Rotisserie Chicken
• Creamed Peas

If you like this casserole check out my loaded ground beef casserole, cowboy cornbread casserole, or regular jiffy cornbread casserole.

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Ingredients Needed

• Butter – Unsalted it best or substitute a vegan butter or coconut oil.
• Cream Cheese – Use full fat, low fat, or fat free version or cream cheese.
• Jiffy Corn Muffin Mix – Substitute Jiffy mix with the equivalent of homemade self-rising cornmeal mix.
• Creamed Corn – Make your own cream style corn by blending regular canned corn with a splash of milk.
• Corn – Use fresh whole kernel corn, or frozen kernels.
• Cheese – Shredded cheddar cheese or use mozzarella or pepper jack.
• Green Onions – Substitute fresh chives if needed.
• Bacon – Cooked and chopped bacon. Son’t use fake bacon bits or crumbles.

How to Make Loaded Cornbread Casserole

1. Preheat your oven to 350 degrees. Grease a 9×13 baking dish.
2. In a large bowl mix your butter and cream cheese together.
3. Microwave in 30 second intervals until all mostly melted. Whisk together until smooth.
4. Using a wooden spoon stir in the cornbread mix, the can of creamed corn, the undrained can of corn, 1 cup of shredded cheddar cheese, the bacon and scallions. You can reserve a few scallions and bacon for the top if you like.

5. Pour the cornbread batter into the prepared casserole dish. Top with the remaining cheese.
6. Place in the oven and bake for 35-45 minutes until golden brown and a toothpick inserted in the middle comes out clean.
7. Top with more scallions and serve!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Any leftover loaded cornbread casserole will keep in the fridge for up to 4 days if stored in an airtight container. Reheat in the microwave or the oven until warmed through.

Can I make it ahead of time?

You can prep the casserole ahead of time and cover in plastic wrap. Store in the fridge for up to 2 days until ready to bake. I would leave the cheese off the top until ready to bake.

Can I freeze loaded cornbread casserole?

Once baked and cooled you can freeze it for up to 2 months. Cover with plastic wrap and then a layer of aluminum foil to keep it fresh.

Thaw overnight in the fridge and then bake in the oven at 325F until warmed through to 165F.

​Best Casserole Tips

• For more consistent baking, let ingredients reach room temperature before mixing.
• Love a crispy top? Broil for the last 3 minutes.
• Add your favorite spices like taco seasoning or cajun seasoning.
• Feel free to get creative with additional add-ins, like bell peppers, chopped green chilies, or jalapenos for a spicy kick!
• Top the cornbread mixture with more cheese or a dollop of sour cream.
• Make this in a cast iron skillet if you prefer a crispy crust on the bottom.
• The difference between corn pudding and cornbread casserole is the texture.
• Make it a full meal by adding a ground beef mixture or drained black beans.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This loaded cornbread casserole is one of my favorite recipes to make for a potluck dinner or if I need some easy side dishes during the holiday season.

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