Save This Cheesy Cajun Cornbread Casserole is a family-loved main dish that brings together the best Southern flavors in one golden bubbly bake. With Cajun spices fresh veggies sweet corn and melty cheese it always turns an ordinary dinner into a celebration. Whether you are feeding a hungry crowd or just want an easy weeknight comfort meal this casserole never disappoints.
When I first made this for a neighborhood potluck I barely got a slice before the pan was empty. Now it is my go to for cool evenings when I crave something warm cheesy and filling.
Ingredients
- Canned sweet corn kernels: use whole kernels for bursts of sweetness look for crisp yellow kernels with bright color
- Red bell pepper: adds color and gentle sweetness choose a pepper with shiny skin and firm flesh
- Small onion: for depth pick a firm onion with papery skin
- Green onions: for fresh bite and a pretty garnish bright green stalks are best
- Shredded sharp cheddar cheese: melts beautifully and gives big flavor always grate your own from a block for best melt and taste
- Whole milk: keeps the crumb moist use full fat for richness
- Unsalted butter melted: adds tenderness and flavor use high quality butter for best results
- Yellow cornmeal: gives that classic cornbread texture freshest if bright yellow and finely ground
- All purpose flour: ensures a tender crumb look for unbleached brands for better flavor
- Granulated sugar: a touch of sweetness to balance spice
- Baking powder and baking soda: for rise double check freshness for a fluffy bake
- Salt: brings flavor together use fine sea salt or kosher salt for even seasoning
- Cajun seasoning: the heart of the dish choose a blend with paprika garlic and herbs for bold flavor without bitterness
- Smoked paprika: adds subtle smokiness Spanish smoked is best for depth
- Large eggs: bind everything together fresh local eggs make a richer bake
Instructions
- Prepare the baking dish:
- Preheat your oven to 375 degrees Fahrenheit. Grease a nine by nine inch baking dish with butter or oil so the casserole releases easily later.
- Mix the dry ingredients:
- In a large mixing bowl combine cornmeal flour sugar baking powder baking soda salt Cajun seasoning and smoked paprika. Whisk for at least forty five seconds so everything is evenly distributed.
- Combine the wet ingredients:
- In a separate bowl beat the eggs lightly. Pour in the milk and melted butter. Whisk until uniform and pale yellow.
- Bring together wet and dry:
- Pour your wet ingredients into the dry mixture. Using a spatula gently fold until just combined. Do not overmix or your cornbread may turn tough.
- Add vegetables and cheese:
- Fold in the corn red bell pepper onion green onions and one cup of shredded cheddar. Stir just until the veggies are evenly dispersed.
- Assemble in the dish:
- Scrape the thick batter into your greased baking dish. Smooth the top gently with a spatula.
- Top with cheese:
- Scatter the remaining half cup of cheddar evenly across the top. This creates that irresistible cheesy crust.
- Bake:
- Transfer to the oven. Bake for thirty to thirty five minutes until the center is set and the surface is deeply golden. A toothpick near the center should come out with just a few moist crumbs.
- Cool and garnish:
- Let the casserole cool in the dish for ten minutes. Top with extra green onions if you like a burst of color and freshness before slicing and serving.
Save I absolutely love the burst of juiciness from whole corn kernels in every bite. The first time I served this to my family everyone insisted on taking leftovers for lunch the next day so now I always double the recipe just in case.
Storage Tips
Let leftovers cool completely before storing. Cover the pan tightly with foil or transfer slices to an airtight container. This casserole keeps well in the refrigerator for up to three days and can be reheated in a moderate oven or microwave. To maintain the best texture reheat uncovered so the top stays crisp.
Ingredient Substitutions
You can swap cheddar for Monterey Jack if you want a milder flavor or pepper jack for more heat. Use frozen corn if fresh is out of season just thaw and drain well first. If you avoid flour try a gluten free baking blend that includes xanthan gum. For a dairy free version opt for a dairy free cheese and plant based milk and butter.
Serving Suggestions
This casserole shines bright as a main course with just a crisp salad on the side or bowl of hearty soup. It also loves being served alongside barbecued chicken or grilled sausage for a Southern style feast. Top each serving with a dollop of sour cream or a drizzle of hot honey for an extra flavor layer.
Save This Cheesy Cajun Cornbread Casserole is always the star at any gathering and leftovers taste just as amazing the next day. Enjoy every warm cheesy bite with your favorite sides.
Recipe Questions & Answers
- → Can I make this casserole ahead of time?
Yes, assemble the casserole up to baking, cover, and refrigerate for up to 24 hours. Bake just before serving.
- → How do I add more spice?
Incorporate chopped jalapeño or a pinch of cayenne pepper to the batter. Pepper Jack cheese also boosts spiciness.
- → Is it possible to use frozen corn?
Frozen corn works well—thaw and drain before mixing in for best texture and flavor.
- → What can I serve alongside this dish?
Pair with a crisp green salad, coleslaw, or grilled meats for a balanced, flavorful meal.
- → Can leftovers be reheated?
Absolutely. Reheat portions in the oven or microwave until warm and cheese is bubbly again.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian friendly but contains dairy and eggs. Substitute cheese or milk as desired.