Introduction

This Loaded Cornbread Casserole is a comforting, cheesy dish packed with savory flavors like bacon, green chilies, and cheddar. Perfect as a side or a hearty snack, it combines the moist texture of cornbread with a creamy, spicy kick.

The image shows a close-up of a square piece of baked casserole being lifted with a spatula from a silver pan. The casserole has two visible layers: a golden-brown, slightly crispy cheese layer on top with a melted texture, and a soft, pale yellow layer underneath with small bits mixed inside, giving it a slightly chunky look. The edges of the casserole piece are firm and slightly browned, while the top has a shiny, crisp finish. The surrounding pan has more of the same casserole with a similar golden crust. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (8.5 oz) cornbread mix
1 cup sour cream
1 can (15 oz) cream-style corn
1 can (4 oz) green chilies, drained
1 cup shredded cheddar cheese
1/2 cup chopped cooked bacon
1/2 cup diced green onions
2 eggs
1/4 cup melted butter
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C) to ensure it’s piping hot when the casserole goes in.
Step 2: In a large mixing bowl, stir together the cornbread mix, sour cream, cream-style corn, green chilies, half of the cheddar cheese, bacon, green onions, eggs, and melted butter. Season with salt and pepper to taste.
Step 3: Grease a 9×9-inch skillet or baking dish and pour in the cornbread mixture. Smooth the top with a spatula for even baking.
Step 4: Sprinkle the remaining cheddar cheese evenly over the casserole.
Step 5: Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.
Step 6: Let the casserole cool for a few minutes before slicing to help it set and make serving easier.

Tips & Variations

For extra heat, swap the green chilies for diced jalapeños or use pepper jack cheese instead of cheddar.
Add a handful of corn kernels for added texture and sweetness.
Use turkey bacon or omit bacon for a vegetarian version.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, cover with foil when reheating in the oven.

How to Serve

A square piece of baked casserole with a golden brown top layer that looks slightly crispy and uneven. Beneath the top, a pale yellow, soft, and moist texture is visible, suggesting layers of creamy ingredients. The casserole rests on a white decorative plate with a subtle raised pattern around the edges. A silver fork is placed near the casserole on the right side. The whole setting is on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I use regular corn instead of cream-style corn?

You can substitute regular corn, but cream-style corn gives the casserole a moist, creamy texture that’s hard to replicate. If using regular corn, consider adding a little extra sour cream or milk.

Loaded Cornbread Casserole Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

Loaded Cornbread Casserole is a comforting and hearty dish combining classic cornbread mix with creamy corn, tangy sour cream, shredded cheddar cheese, smoky bacon, and green chilies for a mild kick. Baked to golden perfection, this casserole is perfect as a flavorful side or satisfying main dish, featuring a deliciously gooey cheese crust and tender center.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

1 package (8.5 oz) cornbread mix
1 cup sour cream
1 can (15 oz) cream-style corn
1 can (4 oz) green chilies, drained
2 eggs
1/4 cup melted butter
Salt and pepper, to taste

Add-ins & Toppings

1 cup shredded cheddar cheese, divided
1/2 cup chopped cooked bacon
1/2 cup diced green onions

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole.
Mix the Casserole: In a large mixing bowl, combine the cornbread mix, sour cream, cream-style corn, drained green chilies, half of the shredded cheddar cheese, chopped cooked bacon, diced green onions, eggs, and melted butter. Season with salt and pepper to taste. Stir until the mixture is well blended, ensuring even distribution of all ingredients.
Transfer to Baking Dish: Grease a 9×9-inch baking dish or skillet and pour the cornbread mixture into it. Use a spatula to smooth out the surface evenly for uniform baking.
Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole, which will melt to form a delicious golden crust during baking.
Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is set in the center and the top is golden brown. Test doneness by inserting a toothpick in the center— it should come out clean or with a few moist crumbs.
Rest & Serve: Allow the casserole to cool for a few minutes after baking to set properly. Then slice and serve warm for the best texture and flavor experience.

Notes

You can increase the heat by substituting the green chilies with diced jalapeños or using pepper jack cheese instead of cheddar.
For a vegetarian version, omit the bacon or replace it with a plant-based bacon alternative.
Ensure the baking dish is well greased to prevent sticking and make cleanup easier.
Letting the casserole rest before slicing improves ease of serving and maintains the structure.

Keywords: cornbread casserole, loaded casserole, baked cornbread, cheesy corn casserole, bacon cornbread, spicy cornbread dish