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Tender, moist and full of sweet corn, Cornbread Casserole is the perfect side dish for Thanksgiving!
There has to be a better name for this side dish. Cornbread Casserole just doesn’t really seem right. My brother said I should have described it as a very moist corn bread, because trying to explain it didn’t sound appetizing.

If you’ve ever eaten at Chevy’s Mexican restaurant, this is very similar to the scoop of tomalito they serve with every entree. It’s sweet and savory and goes well as a side dish with just about any meal. We really like it for Thanksgiving, but I also make it to go with my Easy 3 Bean Chili. 
Cornbread Casserole
Ingredients
- 1 can (15 oz) cream corn
- 1 can (15 oz) corn drained
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 eggs
- 1 cup sour cream
- 1/2 cup butter melted
Instructions
- Mix all ingredients together in bowl until moistened completely.
- Pour into a 9x9 baking pan and bake at 350° for 45 minutes or until set and slightly crispy around the edges.
Notes
Nutrition
Don’t forget to pin this for later!


Originally posted 11/2012, updated 11/2019; linking up with Meal Plan Monday
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Jeni says
I love cornbread, and this sounds wonderful!
Nicole Burkholder says
It is! (I love the name of your blog) 🙂
Paula @Call Me PMc says
Thanks for joining us at Saturday Dishes, Pinned to Saturday Dishes board ~ Paula