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Home » Sides and salad recipes » Cornbread Casserole Bake – the perfect side dish for a BBQ

Cornbread Casserole Bake – the perfect side dish for a BBQ

Author: VJ Published : June 2020 Modified : August 2021 / Be the first to comment!

Recipe
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This cornbread casserole bake is the perfect side dish for a barbeque or cookout. This cornbread is made with cream for extra taste and packed full of juicy corn kernels that pop in your mouth with every bite.

A slice of cornbread casserole bake on a spoon.

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Table Of Contents
  1. Homemade cornbread casserole bake
  2. How to make cornbread casserole bake
  3. Variations
  4. Make ahead
  5. Other recipes to try
  6. Pin for later
  7. Recipe – Homemade cornbread casserole bake
  8. Cornbread Casserole Bake

Homemade cornbread casserole bake

In my opinion a barbeque just wouldn’t be complete without a dish of this easy cornbread casserole. When I lived in South Africa there was always a friendly rivalry between different families as to who could make the best cornbread. There was no ‘official’ winner of course, and I don’t want to be accused of blowing my own trumpet, but I think this recipe is one of the best I’ve tasted.

I love corn, especially the way the sweet, juicy kernels ‘pop’, releasing their flavour, as you bite into them. And this recipe is absolutely packed with corn, having both whole kernel and creamed sweetcorn as ingredients. It also contains cream which adds an extra depth of flavour. If you enjoy corn as much as I do, you might like to try these sweetcorn fritters too.

Served hot, fresh from the oven, the texture is very soft, and you can serve it by the spoonful. But as it cools it sets and becomes firmer, so once cold you can serve it by the slice. Either way, a slice of this cornbread casserole, alongside a freshly grilled sausage or piece of steak, covered with a spoonful of chilli tomato sauce makes a delicious meal.

This cornbread casserole is also perfect to serve alongside a roast.

A spoonful of cornbread casserole being lifted from the baking dish.

How to make cornbread casserole bake

You can get the detailed recipe from the printable recipe card at the end of this post.

This recipe will serve 4 people as a side dish. To make a larger cornbread casserole, just double the ingredients.

This recipe for cornbread casserole is very simple. It’s made in the same the way that muffins are normally mixed, ie by mixing the dry ingredients and then adding the wet, and it only takes 5 minutes to mix together. Then you just put it in the oven for 50 minutes and forget about it.

What you will need

To make a cornbread casserole you will obviously need corn. I used a 198g (7oz) can of creamed sweetcorn and a 198g (7 oz) can of whole kernel corn (including the liquid).

If you don’t have (or can’t find) creamed sweetcorn you can make your own by just whizzing a can of whole kernel corn with about 3 tablespoons of the liquid and 1 tablespoon of flour. Don’t over process though. You want to whizz it around until the corn has broken up and the flour has been incorporated, but there should still be pieces of corn in it. In other words, don’t puree it.

You will also need flour. Self-raising flour is fine, but if you don’t have any you could use plain all purpose flour and add 1 teaspoon baking powder. If you want even more corn flavour (and a thicker texture) you can use half yellow maize meal (corn meal) in place of half the flour. If you use maize meal / corn meal, add another 1/2 teaspoon baking powder.

The other ingredients you will need are sour cream, an egg, some melted butter, sugar and salt. The sugar adds a little sweetness to the dish, but you can leave this out if you prefer. And as always, salt is optional.

What to do

The first thing is to put all the dry ingredients into a mixing bowl (flour/corn meal, baking powder, sugar, salt). Give them a quick mix to combine. Melt the butter (either in a saucepan or in the microwave) but don’t let it get too hot. Add the butter and the rest of the ingredients to the dry ingredients and mix well to combine.

A dish of cornbread casserole batter ready for the oven.

Pour it into a baking dish and bake at 165C/325F for about 50 minutes until the top has browned and the casserole has set and feels firm to the touch with no ‘jiggle’.

For 4 people I used a 7″ x 8″ (18cm x 20cm) baking dish.

A dish of baked cornbread casserole.

Variations

I’ve just given you the basic recipe, but there are lots of variations you can try:

  • Sprinkle the top with grated cheese before putting into the oven.
  • Add a few tablespoons of chopped crispy-fried bacon along with the wet ingredients.
  • For a spicy version mix in some chopped jalapeno peppers.
  • To add a bit of colour to the finished dish, arrange a layers of halved baby tomatoes (cut side up) on top of the casserole before baking

Make ahead

You can mix the cornbread casserole ahead of time and leave it, covered with a layer of plastic clingwrap, in the refrigerator for up to a day, before baking. When you are ready to bake it, just take it straight from the fridge and put it into the pre-heated oven. You may find that it needs an extra minute or two of baking, to compensate for the batter being very cold.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

A spoonful of cornbread casserole being lifted from the baking dish.

Other recipes to try

If you enjoyed this recipe you may like to try these other barbeque side dishes

  • Smoked salmon pasta with homemade ranch dressing
  • Crustless broccoli and cheese tart (made in a fying pan)
  • Ham and cheese stuffed mushrooms (with garlic butter)

Or why not just have a browse through all my picnic and barbeque recipes.

Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

Recipe – Homemade cornbread casserole bake

Baked cornbread in a baking dish with a spoonful being removed.

Cornbread Casserole Bake

This cornbread casserole bake is the perfect side dish for a barbeque or cookout. This cornbread is made with cream for extra taste and packed full of juicy corn kernels that pop in your mouth with every bite.
Recipe by: Veronica
Side Dish
American, South African
Calories 374
Prep 5 minutes
Cook 50 minutes
Total Time 55 minutes
Servings: 4 people as a side
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5 from 1 vote

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Equipment

  • Mixing bowl
  • Spatula
  • 7" x 8" (18cm x 20cm) baking dish

Ingredients

Dry

  • ⅔ cup (90g) self-raising flour or use 1/2 flour and 1/2 corn meal (maize meal)
  • 1 tablespoon sugar optional
  • ½ teaspoon salt optional

Wet

  • 7 ounce (198g) can whole kernel corn
  • 7 ounce (198g) can creamed sweetcorn
  • ½ cup (120g) sour cream
  • 1 large egg
  • ¼ cup (60g) melted butter

Instructions

  • Pre-heat the oven to 165°C/325°F
  • Place the dry ingredients into a mixing bowl and mix through to combine.
  • Melt the butter and add to the flour along with the rest of the wet ingredients
  • Mix thoroughly.
  • Pour into a 7" x 8" baking dish (18cm x 20cm)
  • Bake in the pre-heated oven for 50 minutes until the casserole is set and the top has turned golden brown.
  • Remove from the oven and serve immediately, or allow to cool before eating.

Notes

Make your own creamed sweetcorn by blending a can of whole kernel corn with 1 tablespoon of flour and 3 tablespoons of liquid from the corn.  Do not over-process.  You want to have bits of corn visible – do not puree.
You can substitute plain flour for self-raising flour but then you should add 1 teaspoon of baking powder with the dry ingredients.
You can use 1/2 flour and 1/2 corn meal or maize meal.  The texture of the casserole will be slightly denser.  If you choose to use maize meal add an extra 1/2 teaspoon of baking powder.
Allow the melted butter to cool before adding it to the dry ingredients.
Variations
  • Sprinkle the top with grated cheese before putting into the oven.
  • Add a few tablespoons of chopped crispy-fried bacon along with the wet ingredients.
  • For a spicy version mix in some chopped jalapeno peppers.
  • To add a bit of colour to the finished dish, arrange a layers of halved baby tomatoes (cut side up) on top of the casserole before baking

Nutrition

Calories – 374kcal | Carbohydrates – 42.7g | Protein – 7.9g | Fat – 20.8g | Saturated Fat – 12.1g | Cholesterol – 86mg | Sodium – 586mg | Potassium – 289mg | Fiber – 3g | Sugar – 9g | Calcium – 47mg | Iron – 3mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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