Cornbread Casserole Recipe from Scratch (2024)

• September 21, 2021

This cornbread recipe is gluten-free, vegan, and just as delicious as your traditional favourite. It’s a perfect addition to any meal! The recipe works well with the following substitutions: almond or soy milk for cow’s milk, brown rice flour instead of white rice flour, and coconut oil instead of butter.

So all of you will love this recipe; it is delicious and super frugal! I’m talking about less than $5 for the items that were required to make it. And don’t worry–I didn’t spend a fortune either; most recipes cost next to nothing anyway, so we’re good there 😉

My favourite thing about them? They make great leftovers, too, which means an even better bargain, right?!

Well, as mentioned before, if spicy things aren’t your style, then go ahead and use fresh jalapenos instead or substitute Mexican corn (red & green bell peppers), whichever way works best with what ingredients are available at home 🙂

Cornbread casserole recipe

This cornbread recipe is gluten-free, vegan, and just as delicious as your traditional favourite. It’s a perfect addition to any meal! The recipe works well with the following substitutions: almond or soy milk for cow’s milk, brown rice flour instead of white rice flour, and coconut oil instead of butter.

Ingredients

This recipe has the texture of moist, spoonable sour cornbread loaded with lots of sweet corn kernels. Fill free to add in crunchy diced bacon, minced fresh jalapeno and grated fresh chives throughout if desired; after all, everything can be made better with bacon – and this winner is no exception. I think this cornbread recipe is a great hit.

Variations for Corn Casserole

One good thing about this corn casserole is so much stuff can be put in it and put into it! Corn stuffed casserole will reheat within minutes? Add jalapenos,

Easy to freeze

Leftover cornbread casserole can be divided into cubes and baked at 400°F to make Cornbread cubes for stuffing or Croutons.

To freeze: Divide into pieces and wrap individual bags in plastic. Store them in a zippered bag that should be sealed for one month.

Let thaw in the refrigerator while reheating in the oven.

Use leftover frozen cubes of cornbread to create cubes for stuffing and croutons.

Does corn casserole need to be refrigerated?

If you have leftover corn casseroles, arrange these in a storage bag or cover with plastic wrap and keep them cold in the freezer.

Finding Cornbread Mix in Canada

I use Bob’s Red Mill Cornmeal Muffin Mix, which can easily be found at Sobeys, IGA, and other grocery stores. It gives my cornbread an incredibly delicious flavour you don’t find with any of those quick mixes! If you want me to share how they’re made in this recipe so we both get something out of it, then check out what ingredients go into them on Amazon.

Adding Cream Style Corn

We all love a good, hearty meal of cornbread and some specialty butter! But you know what would make this better? MORE CORN! We have included an additional can of creamed corn in our new Cornbread Recipe. Your family will never have to suffer from corn shortage again because, with all the cream corn at the end of cooking time, you’re sure to be flipping out for more corny goodness with every delicious bite in this corn casserole recipe.

Adding Sour Cream

Sour Cream is a staple in kitchens across the country. It’s a great go-to ingredient for Mexican dishes, casseroles and potato salad. Created from souring cream with bacteria cultures, this dairy product has been enjoyed since the 18th century as one of life’s pleasures. In addition to being healthy for you, as it can be used as a replacement for butter, Sour Cream also tastes great!

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