Hearty Southern Loaded Cornbread Casserole That Will Warm Your Soul
Learn how to make delicious Hearty Southern Loaded Cornbread Casserole. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (plus a pinch extra for seasoning)
- 2 large eggs
- 1 cup buttermilk (substitute with 1 cup milk + 1 tablespoon lemon juice if needed)
- 1/4 cup melted butter (plus extra for greasing)
- 1 cup sharp cheddar cheese, shredded
- 1 cup canned or fresh corn kernels (drained if canned)
- 6 strips bacon, cooked and crumbled (substitute with smoked sausage or omit for vegetarian)
- 1 small green bell pepper, finely diced
- 1 small onion, finely diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 cup sour cream or Greek yogurt (optional, for extra creaminess)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×9-inch baking dish with butter to ensure your casserole won’t stick and will crisp up beautifully around the edges.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Mama Lu never measured too precisely, so don’t stress about exactness—just make sure the dry ingredients are well blended.
- In another bowl, beat the eggs with the buttermilk and melted butter until smooth. If you want that extra tang and creaminess, stir in the sour cream or Greek yogurt here.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. The batter will be thick but moist. Remember, overmixing is the enemy of tender cornbread!
- Fold in the shredded cheddar, corn kernels, crumbled bacon, diced green pepper, onion, smoked paprika, and black pepper. I always let the bacon sizzle while I prep the veggies; it fills the kitchen with that smoky aroma that promises comfort.
- Pour the batter into your prepared baking dish, smoothing out the top with a spatula. This is where the layers come together, so be gentle but sure.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You should see those crispy edges bubbling with cheese and corn.
- Remove from the oven and let the casserole cool for about 10 minutes before serving. This resting time helps the flavors meld together and makes it easier to slice.
