Deliciously cozy, this scrumptious cornbread casserole is filled with fresh corn, a touch of cheddar and a sprinkle of chives—it’s a wonderful side dish for the holiday table!
Cornbread Casserole, a Buttery and Comforting Corn-Filled Side
When I think of the autumn season, there are a few specific ingredients that always come to mind for me more than any other: pumpkins, spices, and corn!
Fall is a time of harvest and corn is typically abundant this time of year, making its way into many tasty and comforting dishes, as it rightfully should.
This easy recipe is no exception when it comes to being generously filled with lots of fresh corn, so sweet and crisp. It’s a wonderful recipe for the fall table, loaded with comforting flavor and fit to be served as a part of the holiday spread or any time!
How to Make Cornbread Casserole
One of the wonderful things about preparing cornbread casserole is that it can be a very quick and easy process, especially if you opt to go the route of purchasing a good quality cornbread and simply cubing that up.
Many times, I actually bake my own quick cornbread and use that for this casserole; but when I’m looking to save some time and have a little less work, I grab my favorite prepared cornbread from the market.
And I love to incorporate ingredients into my cornbread casserole recipe that help compliment the flavor of the corn. So I use melted butter, a touch of honey for a hint of sweetness, a touch of cheddar cheese for a savory note, and a sprinkle of chives for a little extra flavor. Once I have all those ingredients mixed together with a few of other ingredients that help to bind the casserole, everything is baked to perfection.
Here’s a little overview of how I prepare my cornbread casserole:
- In a large bowl, I combine my cubed cornbread, the fresh corn kernels, the melted butter, seasonings, chives and cheese.
- Using another bowl, I whisk together the eggs, liquids, and the honey, and pour that into the cornbread mixture, and gently combine.
- Next, I pour that mixture into a prepared baking dish, cover with foil, and bake for about 45 minutes; then, I uncover and bake about 30 minutes more, until golden on top and puffed.
Allowing the cornbread casserole to sit for about 10 minutes after it’s come out of the oven will help it to set up just a little bit, and make it nice and spoonable!
(The full recipe is below.)
Tips & Tidbits for Cornbread Casserole:
- The cornbread: If you’re feeling particularly in the mood to bake, feel free to bake up your own homemade cornbread; but to create a short-cut, purchase good quality cornbread from the market!
- Getting corny: Because corn is so fresh and plentiful during the fall, I opt to use fresh ears and cut the kernels from those for this recipe; however, you can also use frozen corn (which has been thawed), or good quality corn out of the can.
- Sweet things: I love the flavor of honey with cornbread, and use that in this recipe; but you can substitute maple syrup or another kind of sweetener if you prefer.
- Butter it up: Unsalted, melted butter is the way to go here; but you can also substitute a non-dairy spread which has been melted, if you prefer.
- Patience is a virtue: This cozy casserole will need a total of about 1 hour and 15 minutes in the oven to become set and soft-yet-spoonable. Part of that time it will be covered, and the rest of the time uncovered to create a golden-brown top.
- Reheating: Leftovers for this cornbread casserole can be gently reheated in a toaster oven at 350° for about 10 minutes, or until heated through.
Feast your eyes on these, or just jump to the recipe:
by Ingrid Beer
Yield: Serves 10
Nutrition Info: 490 calories
Prep Time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour, 35 minutes
• 2 pounds cornbread, cut into cubes
• 2 cups fresh-cut corn kernels (about 4 ears)
• 4 tablespoons melted butter
• 1/4 cup minced chives
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 8 ounces Vermont white cheddar, grated
• 1 cup chicken broth
• 1 1/2 cups half and half
• 2 tablespoons honey
• 4 eggs
-Preheat the oven to 350°, and lightly mist a large casserole/baking dish with cooking spray.
-Into a large bowl, add the cubed cornbread and the fresh corn kernels; next, pour in the melted butter, and also add in the chives, salt, black pepper, onion powder, Italian seasoning and grated cheddar cheese; toss all ingredients to combine them well.
-In another bowl, whisk together the chicken stock, the half & half, the honey and the eggs, and pour this “custard” into the cornbread mixture; using your hands, combine all of these ingredients together until well incorporated (your cornbread will break up and the mixture will have a “pudding”-like consistency).
-Pour the mixture into your prepared baking/casserole dish, cover with foil, and bake for 45 minutes; then uncover, and bake for about 30 minutes longer, until set and puffy, and golden brown on top.
-Allow the casserole to rest for about 10 minutes before serving.
Cook’s Note: This recipe was originally published in 2013, and has been updated with even more love!