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Cornbread Casserole

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this casserole for him. —Carrina Cooper, McAlpin, Florida
  • Total Time
    Prep: 5 min. Bake: 30 min.
  • Makes
    6 servings


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika


  • In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Test Kitchen Tips
  • To make a Cornbread Casserole that's vegetarian, look for a cornbread mix without animal lard. (Jiffy makes a Vegetarian Corn Muffin Mix.)
  • Find our Test Kitchen-approved pick for cornbread mix here.
  • Nutrition Facts
    1 slice: 311 calories, 10g fat (4g saturated fat), 54mg cholesterol, 777mg sodium, 50g carbohydrate (14g sugars, 3g fiber), 6g protein.

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    • jmerkel1
      Nov 12, 2020

      Can i double use 4cans corn

    • Karen
      Nov 9, 2020

      I've made this hundreds of times and it's always a big hit. When I was first given this recipe, I was told to only use Jiffy corn bread mix. I've never strayed from that advice and have never had a problem. Yummy!

    • Charli
      Mar 13, 2020

      No comment left

    • dixiegarner
      Feb 27, 2020

      Wonderful Like my Grandma made.

    • Kathy
      Feb 17, 2020

      I've been making something very similar for years. Differences are I put a cup of sour cream in place of the butter and leave out the garlic power and paprika. Sometimes I add grated cheddar cheese. No matter if you call it a pudding or is delicious. I serve it with many dishes; like meatloaf, chicken, fish, shrimp. Nice thing is I have everything in the house to make it so it is a go to when I need a side dish. Yes, I normally even have the sour cream.

    • Beverly
      Feb 17, 2020

      I have made this dish for years, but in my neck of the woods it is called corn casserole and we like it sweet with a little added sugar and spicy with some chopped jalapeno.

    • jzmndreams
      Sep 16, 2019

      I actually love this stuff! I just add more butter and right before time is up butter up the top of the cornbread, no garlic or paprika. Its usually gone fast so its the last thing out of the kitchen.

    • SouthernMaster
      Jul 29, 2019

      To be considered a casserole the dish must be the main course. Of course, that's just my opinion

    • Valley
      Nov 19, 2018

      fast and easy. great for gatherings

    • K
      Jul 2, 2018

      Dear Maiden Faire -- your description of a casserole with meat and cheese is and veggies or rice is the most common, but a casserole can be construed as many different dishes served in a traditional casserole dish, which is large rectangle (sometimes square), moderately deep 3-4 inches, pottery dish (sometimes with an open top, sometimes a glass lid) in which you can bake the meat and potatoes you've described, but other dishes as well. Typically these are always going to be moist, damp or "scoopable" entrees which have been made by combing a variety of loose ingredients. This cornbread dish is moist, has loosely added ingredients, and is scooped or spooned out softly, rather than necessarily being firm enough to cut into squares, like cornbread. So with this mind, you could call a peach cobbler a casserole of the dessert variety, a lasagna a casserole of the pasta variety, and a sweet bread pudding or bread egg strata a casserole of the breakfast variety. All of these dishes are moist and spooned out of a casserole dish.