Loaded Cornbread Casserole Recipe

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

5 from 1 vote

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Course: Vegetarian

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 407kcal

Author: Jennifer Stewart

Preheat your oven to 350 degrees. Grease a 9x13 baking dish.
In a large mixing bowl put your butter and cream cheese together.
Microwave in 30 second intervals until mostly melted. Whisk together until smooth.
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.
Pour into the prepared baking dish.
Top with the remaining cheese.
Place in the oven and bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean.
Top with more scallions and serve.

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.
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.