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Katie’s Cornbread Casserole

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Katie’s Cornbread Casserole is a 5-ingredient side dish versatile enough to complement any meal from a simple backyard BBQ to a special holiday meal.

Today’s recipe is courtesy of my bestie Katie.  Over the years, our families have gathered together countless times to share meals.

When planning our holiday meals, I can always count on Katie to bring her Cornbread Casserole.  This dish has become a staple at our gatherings and we now fondly refer to it as “Katie’s Cornbread Casserole”.

Katie's Cornbread Casserole - Perfect for parties, potlucks & picnics | A Reinvented Mom

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Katie’s Cornbread Casserole

You do not want to confuse Katie’s Cornbread Casserole with your average run-of-the-mill, boring, dried out cornbread. Each spoonful is a slightly sweet, slightly savory bite of creamy deliciousness.

And do you see the browned edges in the photo above?  Those crispy little bites are crunchy, buttery perfection.  It’s difficult to refrain from slicing off all the browned edges and hoarding them for myself.

A few pantry staples added to a humble little blue box of Jiffy Mix cornbread is all you’ll need.  This dish comes together FAST in a single bowl, making clean-up a breeze.  Additionally, this recipe also earns bonus points for being a make ahead dish that you can serve warm or at room temperature.

Please, do yourself a favor – don’t limit this dish to holiday meals. A dish this yummy needs to be enjoyed more frequently than at the holidays.

And if you love corn, try my homemade skillet creamed corn recipe – it’s so much better than the canned version.

It pairs very well with most meats (ham & BBQ meats are favorites).  Perfect for potlucks, backyard BBQ’s and summer picnics, what more can you ask for in a side dish?

*** Pin the Recipe for Later ***

Decorative blue plate with 3 slices of Katie's Cornbread Casserole | A Reinvented Mom

Work Smarter:
 Sometimes the right tools can make or break your cooking experience. These are the tools I used to make quick work of this recipe:
Batter bowl – no mess, no fuss.
Whisk – one of the most-used utensils in my kitchen.
Pyrex casserole dish – 2 quart with lid for storage.

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I’ve shared this recipe at the following parties: Weekend Potluck and Meal Plan Monday.

A Reinvented Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  

Decorative blue plate with 3 slices of Katie's Cornbread Casserole | A Reinvented Mom

Katie's Cornbread Casserole - Perfect for parties, potlucks & picnics | A Reinvented Mom

Katie's Cornbread Casserole

KATIE'S CORNBREAD CASSEROLE - A 5-ingredient dish versatile enough to complement any meal from a simple backyard BBQ to a holiday meal.
4.80 from 15 votes
Print Pin Rate
Course: bread, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 215kcal
Author: Lori @ www.AReinventedMom.com


  • 1 stick butter
  • 1 box Jiffy cornbread mix
  • 1 can (16 oz) creamed corn
  • 1 egg, beaten
  • 1 cup sour cream, (I use reduced fat sour cream)
  • 1/2 cup corn, optional


  • Preheat oven to 350 degrees.
  • Place butter stick in a 2 quart oven-proof casserole dish and heat in oven until melted.
  • While butter is melting, combine cornbread mix, creamed corn, beaten egg, sour cream and corn (if using) in a medium bowl. Stir just until combined.
  • Remove casserole dish from oven after butter has melted. VERY CAREFULLY (you don't want to splash hot butter on yourself), add the cornbread mixture to the casserole dish.
  • Bake for approximately 30-35 minutes, or until toothpick inserted in center comes out clean.
  • May be served warm or cold. Refrigerate leftovers.


  • Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Any nutritional information shared on www.AReinventedMom.com should only be used as a general guideline.
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Calories: 215kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 294mg | Potassium: 145mg | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 3.4mg | Calcium: 40mg | Iron: 0.4mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.



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  1. hi ya…making this the first time it looks yummy was worried one stick of butter was too much but what I did was took it out of oven for a few minutes to really let that butter soak in and then put back in oven…for the people who says cooking times suck…..there is different stoves with different wattages just like a microwave some take longer some dont….thank you for this recipe. I haven’t eaten any yet due to I just prepared it for July 4 and today is the 3 … but holy cow ,can’t wait to dive Into it

  2. Do I mix the ingredients in with the butter or is the butter on the bottom and not mixed in? Thanks!

  3. I’ve done this for years. Mix the butter in and pour into a crockpot. You can double even triple the recipe but if going that high use a shallow pan or small muffin tins for individual servings (this also gives crispy edges). The only thing I do different is add a little sugar for southern cornbread type taste and I add shredded cheese, any kind you like. (I use a shredded Mexican blend). I don’t measure when I cook but 1 reg. size bag for two batches works great.

    1. I haven’t made this dish in the slow cooker, but it seems like a great way to free up some oven space. LOVE the addition of a little sugar & cheese. Thanks for stopping by, June!

  4. I don’t understand why you’ve had so much trouble with this recipe. It has worked for me for many years. Cooking time needs to be adjusted for high altitude.
    Love, Katie

  5. This recipe is awful…. It took double the baking time. Would not recommend this recipe to anyone.

  6. I melted the butter and mixed in batter! *gulp* waiting now to see ifit works this way. Read instructions wrong. I have to leave in 20 minutes for the pot luck. . I will report back

    1. i make corn casserole often and it’s a family favorite at gatherings. I always mix the melted butter in the batter. Adding the batter to the pan of melted butter doesn’t give the yummy buttery taste throughout the casserole.

  7. Your Cornbread Casserole looks wonderful! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
    Miz Helen

  8. I’m having a fish fry. Could I double or triple this, mix it in a large foil container, and stick it in the oven???

    1. Katie’s Cornbread Casserole will pair very well with a fish fry, Sandra. While I haven’t doubled this recipe, I don’t know why you couldn’t try it. I think you will have better results with a shallow pan. If you want the crispy edges you will need to mix it in a bowl, then carefully pour into the melted butter. If you decide to double the recipe I’d love to hear your results. Thanks for stopping by!

      1. I have used the same recipe for years….I have doubled many times and it is great!

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