Cajun Cornbread Casserole

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This is a four-star family favorite. I can’t count the number of times I have heard, “Vic, will you please make that cornbread dish? Please?”


1 tablespoon plus 1 teaspoon divided New Orleans
1 - 15oz can whole kernel corn, drained
8 ounces grated sharp cheddar cheese, divided
1/2 cup sour cream
1 package cornbread mix (8 1/2 ounces)
2 large eggs, lightly beaten
1/2 cup milk
1 - 4oz can chopped green chilies, drained
1 - 15oz can creamed corn
1/2 cup onion, chopped

Recipe Info

Difficulty Level: 
Prep Time: 
25 minutes
Cook Time: 
50 minutes
Total Time: 
75 minutes
Serving size: 


1. Preheat the oven to 425°F. Butter a high sided 8 inch round casserole dish or use a high sided 8 inch square pan. Set aside.
2. In a large bowl combine the whole corn, 4 ounces of cheddar cheese, 1 tablespoon of New Orleans, and sour cream. Mix well. Spread evenly in the bottom of the prepared pan.
3. In the same mixing bowl, whisk together the corn bread mix, eggs, milk, green chilies, creamed corn, remaining 4 ounces cheddar cheese, chopped onion, and 1 teaspoon New Orleans. Spread evenly on top of the first corn layer.
4. Bake uncovered for 50-60 minutes or until the top is golden brown.
5. Cool for 10 minutes before serving.


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Recipe Tip:
2 cups fresh or frozen corn can be substituted for canned whole corn.

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