Loaded Cornbread Casserole — Bacon, Cheese, Green Chilies & More

A Twist on an Old Favorite

Have you ever made a corn pudding? There are several different versions of that recipe floating around, and I have a couple that I’ve used all through the years. They’re delicious. But this loaded cornbread casserole is a little bit of a twist on that idea — we take those same cozy, comforting flavors and then load it up with all kinds of good stuff.

We’ve been making lots of soups lately here at Mary Katherine’s Table, and I kept thinking about what the perfect side dish would be to go along with all of them. I love homemade cornbread — you know that about me by now — but I wanted something a little more special. Something you could set on the table next to a bowl of bean and bacon soup or broccoli cheese soup and have people just light up.

That’s how this loaded cornbread casserole came to be. And I’ll be honest with you — once you make this, you might not be able to go back to plain cornbread for a while.

A Note About the Jiffy Mix

Now, I know what some of you are thinking. “Mary Katherine, you always make your cornbread from scratch!” And you’re right — I do. I don’t use box mixes very often at all, and here in the South, we don’t typically put any sweetening in our cornbread. But this recipe is different. That little bit of sweetness from the Jiffy mix actually pairs so well with the savoriness of the bacon and cheese, and that hint of heat from the green chilies. It all balances out beautifully. So for this one, I’m making an exception — and I think you’ll understand why once you taste it.

The Iron Skillet Makes It Special

Since this is a cornbread dish, I went ahead and made it in my trusty iron skillet. Now, you absolutely don’t have to do that — a regular 9×13 casserole dish works just fine. But I love the way an iron skillet cooks, and I think it makes everything look a little more rustic and homey. One thing to note, though — unlike regular cornbread, you don’t need to preheat your skillet for this one. Just grease it and pour your mixture right in.

Oh, and here’s a little tip I mentioned in the video that I just love. When you use your green onions, save the root ends. Put them in a little glass of water on your windowsill and they’ll sprout right back up again. You might have to change the water every few days, but you can get several more uses out of them before you need to buy a new bunch. It’s one of those simple little tricks that just makes me happy.

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Loaded Cornbread Casserole

Prep Time: 10 minutes | Cook Time: 30–35 minutes | Total Time: 40–45 minutes | Servings: 8–10

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Ingredients

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1 can (14.75 oz) cream style corn
• 1 can (4 oz) diced green chilies (mild, medium, or hot — your choice)
• ¼ cup (half a stick) butter, melted
• 2 large eggs
• 1 cup sharp cheddar cheese, shredded (plus extra for topping)
• 1 cup sour cream
• ¼ to ½ cup green onion, chopped (plus extra for topping)
• ½ cup cooked bacon, crumbled (plus extra for topping)
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)

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Instructions

1. Preheat your oven to 375°F. Grease a 10-inch cast iron skillet or a 9×13 casserole dish. I like to use a little bacon grease for this — just dip a paper towel in the grease and rub it all over the bottom and up the sides. Butter, shortening, or cooking spray work fine too.
2. Cook your bacon ahead of time. I usually bake mine in the oven on a sheet pan, which keeps things easy and less messy. You want it mostly crispy but not overdone, since it’s going back in the oven inside the casserole. Set the bacon aside on a paper towel–lined plate to drain, then crumble it into small pieces. Reserve some crumbles for the topping.
3. Combine everything in a large bowl. Start with the Jiffy Corn Muffin Mix and add the cream style corn, diced green chilies (drain them first if they seem extra juicy), melted butter, eggs, sharp cheddar cheese, sour cream, green onion, bacon, salt, and pepper. Stir it all together until it’s just combined — don’t overmix.
4. Pour the mixture into your greased skillet or dish. Spread it out evenly with a spatula.
5. Bake for 20 minutes. Then pull it out and sprinkle reserved bacon, extra shredded cheese, and a few more green onions across the top.
6. Return to the oven and bake for 10–12 more minutes, until the casserole is set in the center and the cheese on top is melted and just starting to get golden. My oven runs a little quick, so yours might need a few extra minutes — it could take up to 40 minutes total depending on your oven. Just keep an eye on it.
7. Let it cool for a few minutes before serving. It’s going to smell incredible — that’s the hard part. But give it just a few minutes so it holds together when you scoop it out.

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Frequently Asked Questions

Can I use a different cornbread mix instead of Jiffy?

You sure can. Any corn muffin mix should work well here. Jiffy is what I used because it’s easy to find and inexpensive, and that little bit of sweetness really does complement the savory ingredients. If your mix is a different size than the 8.5 oz Jiffy box, you may need to adjust your other ingredients slightly, but it should still turn out great.

Can I make this from scratch without a mix?

You could adapt it, but it would be a different recipe at that point. The Jiffy mix provides the cornbread structure, leavening, and a touch of sweetness that balances the bacon and chilies. If you want to try it from scratch, you’d need to replicate that with your own cornmeal, flour, sugar, and baking powder combination.

What if I don’t have cream style corn?

Cream style corn gives this casserole its moisture and that corn pudding–like texture. If you don’t have it, you could use regular canned corn (drained) or frozen corn, but the consistency will be a little different — more like cornbread with add-ins rather than a creamy casserole. If you have fresh corn from the garden or the freezer, that works too.

Can I leave out the green chilies?

Absolutely. If heat isn’t your thing or you just don’t have them on hand, you can skip them entirely. The casserole will still be delicious with just the bacon, cheese, and sour cream. But if you’re on the fence, try the mild chilies — they add more flavor than heat, and you can barely tell they’re spicy.

How spicy is this with medium green chilies?

Not very. The sour cream, cheese, and corn muffin mix mellow everything out quite a bit. With medium chilies you’ll get just a little hint of warmth in the background. If you really love heat, go with hot chilies or add a pinch of cayenne pepper to the mixture.

Can I make this in a regular baking dish instead of a cast iron skillet?

Yes — a 9×13 casserole dish or even a deep 9-inch square pan would work well. The iron skillet gives it a nice rustic look and great edges, but it’s not required. Just make sure whatever dish you use is well greased.

Do I need to preheat the skillet like regular cornbread?

No, and this is an important difference. For regular cornbread, you’d get that skillet screaming hot with grease in it before pouring in the batter. For this casserole, you just grease the skillet at room temperature and pour the mixture right in. The longer bake time at 375° takes care of everything.

Can I prep this ahead of time?

You can mix everything together and pour it into the greased skillet, then cover and refrigerate for a few hours before baking. You may need to add a few extra minutes of bake time since it’s going in cold. I wouldn’t prep it more than a day ahead, since the corn muffin mix could lose some of its leavening power.

What soups go best with this casserole?

This goes beautifully with just about any soup, but some of our favorites from the channel include bean and bacon soup, broccoli cheese soup, chicken and rice soup, cheeseburger soup, and ham and potato chowder. That combination of the sweet cornbread base with a warm, savory bowl of soup is just perfect on a cold night.

How should I store leftovers?

Cover the skillet or transfer to an airtight container and refrigerate for up to 3–4 days. Reheat individual portions in the microwave for about 30–45 seconds, or warm the whole dish in the oven at 325° for 10–15 minutes. It reheats really well — the sour cream and cream corn keep it moist even the next day.