My cornbread casserole recipe is a little sweet and spicy. It includes chipotle chiles in adobo sauce plus a honey butter glaze.
If you like this recipe, check out my Honey Hush Cornbread next!
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No offense Jiffy, but when developing this recipe, I had an epic fail. I tried a version of cornbread casserole made with Jiffy cornbread mix and it never set. It came out of the oven a sloppy mess. So I went back to my trusted, from scratch cornbread recipe I’ve been baking for years.
I reimagined it by adding a can of corn. Using sour cream instead of buttermilk. And adding just enough chopped chipotle chiles to give it a little heat and amazing flavor. This casserole is now my new favorite side dish once chili season rolls around!
What’s in a name?
Corn casserole, corn pudding or spoon bread. What’s the difference? As far as I can tell, cornbread casserole like this one mimics a firmer cornbread. But with the addition of canned whole kernel corn. Corn pudding and spoon bread aren’t usually sliced, they are served out of the dish with a spoon. And have a custardy, soft texture.
More corn recipes
Ingredients for cornbread casserole
- Dry Ingredients – A mix of yellow cornmeal, all-purpose flour, a little sugar, baking powder, salt and baking soda provides the structure to this moist and delicious cornbread casserole.
- Corn – One whole can of corn is drained and stirred in for a hearty corn casserole.
- Chipotle Chiles in Adobo Sauce – The “secret” ingredient. A couple of finely chopped chipotle chiles in adobo sauce. This provides the casserole with a smoky, sophisticated flavor. There’s just a little heat in each bite. If you like spicy flavors, feel free to add more chiles!
- Butter and Honey – A half stick of melted butter gives flavor and moisture to the cornbread. Plus two more tablespoons of melted butter combined with honey provides the finishing glaze to this casserole.
- Sour Cream and Eggs – One cup of sour cream and two large eggs round out the list of ingredients.
Instructions
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the sour cream, eggs, drained corn, chipotle chiles and melted butter. Pour the corn mixture into the bowl with the cornmeal and flour mixture. Stir until well combined. Spread evenly into a prepared baking dish.
Bake for 30 – 35 minutes, or until the cornbread casserole is firm to the touch and lightly golden brown. Stir together the remaining melted butter with two tablespoons of honey. Use a silicone pastry brush to coat the top of the warm casserole. Slice into squares and serve.
Serving suggestions
Chili and cornbread are a classic combination! Here’s some of my favorite chili recipes to serve along with this cornbread casserole –
Storage directions
Cover the cooled casserole dish with tightly with plastic wrap. Leftovers of cornbread casserole will stay fresh at room temperature for up to two days. Or you can wrap individual slices in plastic wrap and seal in an airtight container. It will stay fresh in the freeze for up to one month.
Cornbread Casserole
Ingredients
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 15 oz canned corn drained
- 6 tbsp melted butter divided
- 1 cup sour cream
- 2 large eggs
- 2 chipotle chiles in adobo sauce finely chopped
- 2 tbsp honey
Instructions
- Preheat oven to 350 degrees F. Spray an eight or nine inch square baking dish with cooking spray.
- In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder, baking soda and salt until very well combined.
- Melt four tablespoons of the butter in a glass measuring cup or microwave safe bowl.
- In a separate medium bowl, whisk together the sour cream, eggs, drained corn and chopped chipotle chiles. Slowly pour the melted butter into the mixture, whisking until smooth.
- Add the wet ingredients to the dry ingredients. Gently stir together until well combined.
- Spread the batter evenly into the prepared pan.
- Bake for 30 - 35 minutes, or until the casserole is firm to the touch and lightly golden brown.
- Melt the remaining two tablespoons of butter in the microwave. Stir it together with the honey until smooth. Use a silicone pastry brush to coat the top of the warm casserole. Slice and serve.
Video
Nutrition
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