Loaded Cornbread Casserole Recipe – Cheesy Cornbread Bake with Bacon & Jalapeños
This Loaded Cornbread Casserole is the ultimate comfort food—rich, cheesy, and packed with bold flavor. Classic cornbread batter is elevated with sweet corn, shredded cheese, crispy bacon, jalapeños, and sour cream for a moist, savory bake that’s perfect for potlucks, holiday spreads, or weeknight dinners. It’s easy to make, endlessly customizable, and guaranteed to be a crowd-pleaser. Serve it as a side dish or enjoy it as a main with a fresh salad or bowl of chili.
Equipment
- Mixing bowls
- Whisk or spatula
- 9x13-inch baking dish
- Skillet (for sautéing)
- Measuring Cups and Spoons
Ingredients
- 1 box cornbread mix (or homemade equivalent)
- 1 can creamed corn (15 oz)
- 1 cup whole kernel corn, drained
- 2 large eggs
- ½ cup sour cream
- 1½ cups shredded cheddar or pepper jack cheese
- 6 slices bacon, cooked and crumbled (or ½ lb sausage, browned)
- ½ cup sautéed onions, scallions, or jalapeños
- Optional: ¼ cup chopped green chiles, 2 tbsp chopped parsley
Instructions
- Prep Mix-Ins Cook bacon or sausage until crisp. Sauté aromatics like onions or jalapeños. Let cool slightly.
- Mix Batter In a large bowl, combine cornbread mix, creamed corn, whole corn, eggs, sour cream, and cheese. Fold in cooked meats and veggies. Mix gently—do not overmix.
- Bake Grease a 9x13-inch baking dish. Pour in the batter and spread evenly. Bake at 175°C (350°F) for 35–45 minutes, until golden and a toothpick comes out clean.
- Serve Cool for 10 minutes before slicing. Garnish with fresh herbs or extra cheese. Serve warm with chili, BBQ, or roasted veggies.
Notes
- Use room-temperature ingredients for better texture
- Preheat baking dish with butter for crisp edges
- Customize with Tex-Mex flavors, vegetarian swaps, or sweet-savory twists
- Store leftovers in fridge up to 4 days or freeze individual portions
- Reheat in oven with foil to retain moisture