This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It’s so delicious, I’m pretty sure you won’t have leftovers!
This delicious savory cornbread casserole is the perfect side dish to serve up for Thanksgiving and the holiday season.
Oven baked, it comes out so perfectly soft and moist, everyone will be asking for the recipe! Loaded with ham and cheese, this recipe is about to become your new family favorite!
If you can’t get enough of cornbread, be sure to check out my Garlic Cheesy Cornbread Drop Biscuits!
Why you will love this loaded cornbread casserole!
- Quick to prep: It only takes about 10 minutes to put this casserole together before it gets baked in the oven.
- Perfect for a crowd: This recipe will easily feed six, perfect if you are hosting for the holidays.
- Make ahead: You can make this a day or two ahead of time, it’s a great option if you are planning a large feast.
How to make a cornbread casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the onion and garlic in a pan to soften it.
- Stir in the cream cheese to melt it and add in the corn.
- Mix all of the ingredients together in a large bowl.
- Pour into a casserole dish.
- Bake until golden brown.
Can you make it ahead of time?
Yes, if you are planning to serve this up with lots of other treats, you can certainly get ahead of things with this cornbread casserole! You can make the batter the day before and keep it covered in the fridge.
Alternatively you can bake it and then keep it covered in the fridge for up to 2 days and then reheat it in the oven at 300F for 10-15 minutes until warmed through.
What do you serve it with?
I like to serve this as part of my traditional Thanksgiving and Christmas dinners, but it’s also great with everyday meals as well. Try it with:
Can you freeze it?
If you really want to get ahead of things, then freezing this loaded cornbread is a great option. Let it cool, before wrapping in foil and placing in a freezer bag. It will keep well for up to 3 months. thaw it in the fridge overnight before reheating in the oven to serve.
Tips!
- The cornbread casserole is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
Recipe
Loaded Cornbread Casserole
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
This loaded cornbread casserole will be a sure fire hit this Thanksgiving and Christmas. Super easy and quick to prep, It’s so delicious, I’m pretty sure you won’t have leftovers!
Instructions
Preheat oven to 350*
Dice onion and mince garlic. Add to a sauce pan and cook to soften about 2 minutes. Add cream cheese and stir until melted. Then, stir in 8 oz of corn. Remove from heat
In a large bowl, mix all ingredients together. Spread evenly into a 9×13 casserole dish.
Place into the center rack of the oven and bake for 45-50 minutes, or until edges are golden brown.
Garnish with chives and enjoy!
Becky’s tips
- The cornbread is cooked when the edges are golden brown and an inserted toothpick comes out clean.
- Make this recipe vegetarian by simply omitting the ham.
- If making ahead of time, let the cornbread cool completely before storing it.
Nutrition Information
Calories: 593kcal (30%) Carbohydrates: 76g (25%) Protein: 18g (36%) Fat: 25g (38%) Saturated Fat: 10g (63%) Cholesterol: 105mg (35%) Sodium: 1065mg (46%) Potassium: 374mg (11%) Fiber: 7g (29%) Sugar: 23g (26%) Vitamin A: 960IU (19%) Vitamin C: 6mg (7%) Calcium: 186mg (19%) Iron: 3mg (17%)
