Loaded Cornbread Casserole Recipe
This Loaded Cornbread Casserole, filled with tons of corn, cheese, and bacon, is the perfect side dish for any gathering!
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Servings: 9 servings
Equipment
- Plastic Mixing Bowls with Lids - 12 Piece Nesting Bowls Set
- 9 x 13 Baking Dish Ceramic Casserole Dish, White
Ingredients
- 1/2 cup butter softened
- 8 ounces of cream cheese softened
- 2 boxes Jiffy Cornbread Mix (8.5 ounces each)
- 14.75 ounces creamed corn
- 15 ounces canned corn undrained
- 2 cups shredded cheddar cheese divided
- ¼ cup scallions chopped
- 8 slices bacon cooked and crumbled
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1 | Calories: 407kcal | Carbohydrates: 20g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 741mg | Fiber: 2g | Sugar: 5g