Oh, you know those nights when you just need something warm, hearty, and utterly satisfying? That’s exactly when my Loaded Cornbread Casserole comes to the rescue! It’s got that perfect balance of fluffy cornbread goodness mixed with all the savory bits you could dream of. I swear, making this reminds me of my grandma’s Sunday dinners – pure comfort in a dish. I’ve tinkered with a lot of comfort food recipes over the years, and this one is a total winner for busy weeknights or lazy weekends. It’s just… happy food!
Why You’ll Love This Loaded Cornbread Casserole
It’s super easy to throw together, seriously! Perfect for those nights when you’re short on time.
Packed with flavor! The savory sausage, gooey cheese, and fresh green onions make every bite a delight.
So comforting! It’s the kind of meal that feels like a warm hug on a plate.
Totally versatile – you can swap out ingredients to make it your own!
Ingredients for Your Loaded Cornbread Casserole
Alright, let’s talk about what makes this dish so darn good! It’s all about good quality ingredients coming together. I like to use a good, flavorful ground sausage – it really makes a difference!
For the Cornbread:
- 1.5 cups all-purpose flour
- 1 cup cornmeal (yellow is great for color and flavor!)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 0.5 cup vegetable oil
- 2 large eggs
For the Toppings (aka the best part!):
- 1 pound ground sausage, cooked and drained
- 1 cup shredded cheddar cheese (or a mix of your favorites!)
- 0.5 cup chopped green onions
- 0.25 cup sour cream
Essential Equipment for Making Loaded Cornbread Casserole
You really don’t need a ton of fancy gadgets for this one, which is part of why I love it! Just a few basics will get you there:
- A 9×13 inch baking dish is your main player here. Make sure it’s roomy enough!
- A large bowl for mixing all those delicious ingredients together.
- A whisk to get that cornbread batter nice and smooth.
Step-by-Step Guide to Your Loaded Cornbread Casserole
Okay, let’s get down to business! Making this Loaded Cornbread Casserole is a breeze, I promise. It all comes together super fast, which is a lifesaver on busy evenings. My trick is to have everything prepped and ready because once you start mixing, it moves pretty quickly!
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First things first, let’s get that oven preheated. Crank it up to 375°F (190°C). While that’s heating up, grab your 9×13 inch baking dish and give it a good greasing. I usually just use a little butter or cooking spray – whatever you have on hand works!
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In your large bowl, it’s time to make the cornbread base. You’ll whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. Just a good whisking to make sure everything is all mixed up and there are no clumps of leavening agent hiding out.
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Now, in a separate, smaller bowl (less cleanup if you just rinse the big one!), whisk together the milk, vegetable oil, and those all-important eggs. Give it a quick swirl until it’s nice and combined.
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Here comes the magic part! Pour those wet ingredients right into your dry ingredients in the big bowl. Now, stir them together just until they’re combined. Seriously, don’t go crazy with the mixing! A few little lumps are totally fine, and honestly, it’s better that way. Overmixing makes for tough cornbread, and nobody wants that.
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This is where we get loaded! Gently fold in your cooked and drained ground sausage, the shredded cheddar cheese, the chopped green onions, and that dollop of sour cream. Mix it all up so everything is nicely distributed. This is the heart of the *loaded* part, so make sure it’s even!
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Pour all of that gorgeous, chunky batter into your prepared baking dish. Use your spoon or spatula to spread it out evenly so it bakes up nice and flat.
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Into the oven it goes! Let it bake for about 30-35 minutes. You’ll know it’s ready when the edges are golden brown and a toothpick you stick into the center comes out clean. No sticky batter on the toothpick means it’s good to go!
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Once it’s out of the oven, let it sit for a few minutes to cool down just a bit before you dig in. It’ll be super hot, and letting it rest helps it set up perfectly. Trust me, you don’t want to burn your tongue on this deliciousness right away!
This is genuinely one of my go-to dishes when I want something comforting and crowd-pleasing! You can even check out something like this other hearty casserole for more comfort food inspiration!
Tips for the Best Loaded Cornbread Casserole
You know, the thing about a really good Loaded Cornbread Casserole is that it’s pretty forgiving, but a few little tricks can make it absolutely stellar. My top tip? Don’t overmix that cornbread batter! Seriously, just stir until it’s *barely* combined. A few lumps are your friend here; they mean fluffy, tender cornbread instead of something tough. Also, make sure your sausage is cooked and drained really well, or you’ll end up with a soggy bottom, and nobody wants that. For extra deliciousness, try adding some chopped jalapeños or a pinch of cayenne to the batter if you like a little heat!
If you love sausage flavors, you should definitely check out these amazing sausage rolls too!
Ingredient Notes and Substitutions for Loaded Cornbread Casserole
So, you want to tweak this Loaded Cornbread Casserole a bit or maybe you’re missing an ingredient? No problem! That’s the beauty of home cooking. For the sausage, you can totally swap it out for cooked and crumbled bacon, or even some diced ham if that’s what you have. If you’re not a fan of cheddar, Monterey Jack or a spicy pepper jack would be fantastic here. And for the sour cream, plain Greek yogurt works just as well – adds a nice tang!
Serving Suggestions for Your Loaded Cornbread Casserole
This Loaded Cornbread Casserole is practically a meal all on its own, but it’s also fantastic paired with some lighter sides. I love serving it with a simple green salad dressed with a tangy vinaigrette to cut through all that richness. A cool, crisp cucumber salad is also absolutely heavenly on the side. If you want something a little more substantial, some steamed green beans or roasted broccoli are always winners!
Storage and Reheating Instructions
Got leftovers? Lucky you! This Loaded Cornbread Casserole is just as good, if not better, the next day. Once it’s cooled down completely, just pop it into an airtight container and stash it in the fridge. It should stay delicious for about 3-4 days. When you’re ready for round two, just pop a slice in the microwave for a minute or two until it’s warmed through. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes until it’s nicely warmed.
Frequently Asked Questions about Loaded Cornbread Casserole
Got questions about this yummy Loaded Cornbread Casserole? I’ve got answers! It’s one of those recipes that people always rave about, and I love helping you make it perfectly. If you’re new to making casseroles or just want to get this one just right, this is the place to be. Want to see more easy recipes? Check out this collection!
Can I make this Loaded Cornbread Casserole ahead of time?
Oh, absolutely! This is a fantastic make-ahead dish. You can mix up the cornbread batter and prepare all your toppings the day before. Just store them separately in the fridge and assemble everything right before you’re ready to bake. It makes getting dinner on the table so much easier!
What kind of sausage is best for this casserole?
For the absolute best flavor in this Loaded Cornbread Casserole, I really love using regular pork breakfast sausage. It has that perfect savory richness that complements the cornbread so well. But honestly, spicy Italian sausage or even chorizo would lend a delicious kick if you’re feeling adventurous!
Can I freeze this Loaded Cornbread Casserole?
Yes, you totally can freeze it! Once it’s baked and cooled, you can wrap it tightly in plastic wrap and then foil, or pop it into a freezer-safe container. It freezes beautifully for about 2-3 months. Just thaw it in the fridge overnight and reheat it in the oven until it’s warm all the way through. It’ll be almost as good as fresh!
Nutritional Information
Just so you know, the numbers for this Loaded Cornbread Casserole are just estimates, as things can change depending on exactly what you put in! But generally, you’re looking at around 450 calories per serving, with about 25g of fat, 20g of protein, and 35g of carbs. So good for you, but also so tasty! For more healthy meal ideas, check out this collection!
Loaded Cornbread Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cooked ground sausage, shredded cheddar cheese, green onions, and sour cream.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.