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Cheesy Cornbread Casserole

Categories: Cornbread

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As featured in our 'Brickyard to Backyard' cookbook, this casserole is filled with cheesy goodness. Enjoy two different kinds of corn and colby jack or cheddar cheese in your cornbread.


  • 17 oz. Corn Muffin Mix (2 8.5 oz. boxes)
  • 2/3 c. milk
  • 2 eggs
  • 1 (14.75) oz. creamed corn
  • 1 (15.25 oz.) Corn (or 10 oz. bag of frozen corn kernels)
  • 1 1/2 c. colby jack cheese or cheddar cheese (grated)


Preheat oven to 400 degrees F. Prepare a 9x13-inch sheet pan; spray with non-stick food spray.

In a large bowl, combine muffin mix, milk, eggs and creamed corn. Mix well. Add canned or frozen corn and mix. Add 1 c. grated cheese and mix thoroughly. Pour mixture into prepared pan. Bake in oven at 400 degrees F. for 20 to 25 minutes. 

Remove from oven; sprinkle 1/2 c. grated cheese over the top and place back in oven for 2 to 5 minutes until cheese is melted. Serve immediately.

*If using canned corn, drain and discard liquid before adding to the mixture.