Pin This Cheesy Cajun Cornbread Casserole is my favorite way to turn a box of cornmeal and handful of veggies into a comforting main dish that disappears fast every time. Zesty Cajun spices, sweet corn, and gooey cheese come together in a dish that feels both homey and exciting—a guaranteed hit at potlucks or any night I want something cozy but not complicated. It is perfect for those southern food cravings and offers rich flavor without a lot of fuss.
There was a stormy evening that made me crave something warm and filling so I threw together this casserole with whatever I had. It quickly became a family favorite—we now request it every time we just want something deeply satisfying.
Ingredients
- Sweet corn kernels: provide pops of natural sweetness and moisture in each bite Look for good-quality canned or frozen corn or use fresh if in season
- Red bell pepper: brings color and a gentle bit of crunch Choose one that feels heavy for its size and glossy
- Yellow onion and green onions: add aromatic depth and a mild bite Choose firm onions with papery skins
- Shredded sharp cheddar cheese: gives classic meltiness and tang Use freshly shredded for the best melt and sharpness
- Whole milk: creates a rich texture and ensures the crumb is tender Use whole milk for best results but low fat works in a pinch
- Unsalted butter: brings necessary richness and unifies the flavors Pick good-quality butter for the best flavor base
- Yellow cornmeal: forms the backbone of the casserole Seek out medium grind for some texture
- All-purpose flour: creates structure and helps the casserole hold together Sift if lumpy
- Granulated sugar: balances the spices and rounds out the flavor You can reduce by half if you want less sweetness
- Baking powder and baking soda: make sure it rises light and fluffy Always check they are fresh for best lift
- Salt: wakes up all the flavors Use kosher salt if possible for better distribution
- Cajun seasoning: delivers signature heat and complexity Try to pick a blend with no MSG or make your own to control salt
- Smoked paprika: deepens the savoriness and gives a faint smokiness Use Spanish smoked paprika if you have it
- Large eggs: bind everything together and add moisture Choose the freshest you can get
Instructions
- Prepare the Dish:
- Preheat your oven to 375 degrees Fahrenheit Set a rack in the center Grease a nine by nine inch baking dish to prevent sticking
- Mix the Dry Ingredients:
- In a large mixing bowl combine the cornmeal all purpose flour granulated sugar baking powder baking soda salt Cajun seasoning and smoked paprika Whisk thoroughly so the baking soda and powder are evenly mixed through which ensures a uniform rise
- Make the Wet Mixture:
- Crack the eggs into a separate medium bowl Beat them until fully blended Add the milk and melted butter Whisk until smooth so the fats and liquids are combined well This helps make a tender crumb
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry Whisk or fold together gently just until blended Do not overmix or you risk a tough texture A few small pockets of flour are fine
- Fold in Vegetables and Cheese:
- Add the corn red bell pepper chopped onion sliced green onions and one cup of the cheddar cheese Carefully fold into the batter until all the vegetables and cheese are evenly spread
- Fill the Pan:
- Transfer the batter to your prepared baking dish and use a rubber spatula to smooth out the top Make sure you get the batter into the corners so it bakes evenly
- Add Topping:
- Sprinkle the remaining half cup of cheddar evenly over the surface This gives you that gooey golden top everyone fights over
- Bake:
- Place the dish in the oven and bake for thirty to thirty five minutes until the center is just set and the top is golden brown To check insert a toothpick in the center It should have a few moist crumbs attached
- Rest Before Serving:
- Let the baked casserole cool for at least ten minutes before slicing This allows the crumb to set and makes serving cleaner Top with more sliced green onion if you like
Pin My favorite ingredient in this casserole is the smoked paprika It adds that irresistible smoky red note without overpowering the vegetables I will never forget the first time my kids asked for seconds and then begged for leftovers in their lunch boxes That is a sure sign of success
Storage Tips
Store any leftover casserole in an airtight container in the fridge for up to four days The flavors deepen overnight so it makes a fantastic lunch the next day To reheat warm slices in the microwave or wrap them in foil and heat in a low oven for best texture Freezing is also possible just wrap individual portions well and thaw before reheating
Ingredient Substitutions
If you want a spicier dish swap sharp cheddar for pepper jack or Monterey Jack Use any color of bell pepper you like and if you are out of green onions try fresh chives For non dairy folks use a plant based butter and unsweetened soy or oat milk with your favorite vegan cheese blend You can also use frozen corn straight from the freezer just add a few minutes to the baking time
Serving Suggestions
Serve this as a main dish with a crisp green salad or bowl of soup It is also the perfect side for chili barbecue or roasted vegetables For even more Cajun flair serve with a dollop of sour cream or a drizzle of hot sauce I love bringing it to potlucks it is always gone by the end of the night
Cultural and Historical Notes
Inspired by southern and Cajun home cooking this casserole borrows from cornbread tradition and amps it up with spice cheese and fresh vegetables Cornbread is a cherished comfort food in many parts of the American South Now with the heartiness of a casserole and bold warming spices it offers a special twist without leaving behind its roots
Seasonal Adaptations
In spring and summer use fresh sweet corn sliced right off the cob Add zucchini or summer squash for extra veggies In fall roasted poblano or jalapeño peppers are delicious with pumpkin or butternut squash For winter stick with canned or frozen corn and up the spice if you want to chase away the chill
Pin Let it rest ten minutes before serving for the best texture Do not overmix the batter or it will bake up dense Using freshly shredded cheese melts better and gives richer flavor
Recipe Q&A
- → What type of cheese works best for this casserole?
Sharp cheddar delivers the richest flavor and melts smoothly, but pepper jack can be used for extra spice.
- → Can I make it ahead of time?
Yes, bake and cool, then refrigerate. Reheat before serving for best texture and taste.
- → Is there a way to add more heat?
Mix in chopped jalapeño or a pinch of cayenne to boost spicy intensity to your preference.
- → How should leftovers be stored?
Store cooled casserole in an airtight container in the fridge for up to three days. Reheat as needed.
- → Can I make this gluten-free?
Swap all-purpose flour for a gluten-free blend, ensuring cornmeal and Cajun seasoning are also gluten-free.
- → What should I serve alongside?
This casserole pairs well with crisp salads or grilled meats and makes a satisfying vegetarian main.
