Easy Cornbread Casserole Recipe (Gluten-Free Option)
Published Sep 08, 2024
This post may contain affiliate links. Please read our disclosure policy.
A quick and easy Cornbread Casserole made with cornbread mix, canned corn, sliced jalapeno, shredded cheese, crispy bacon, hot honey, and green onions. Savory and sweet with a spicy kick– the best! A new favorite the whole family will love!
Why You’ll Love This Cornbread Casserole
Cornbread is the stuff of dreams. It’s moist, fluffy, and oh-so-sweet and savory. The perfect combination of flavors that jazz up just about any meal. It’s so darn good it’s no wonder the South is crazy for it!
Today, we’re making a super easy cornbread side dish using a box of cornbread mix and simple ingredients to give it extra flavor and flair. Enter, this Cornbread Casserole! Made with canned corn, sliced jalapeno, bacon, shredded cheddar, and hot honey. It pairs perfectly with a hearty soup or chili, but can also be served as an easy holiday season side (alongside this Sweet Potato Casserole or this Creamy Asparagus Casserole.
I love this side dish because I can prep it in just a few minutes, and then pop it in the oven for half an hour while I prepare my main dish. The smell is heavenly, and the taste is out of this world! A deliciously sweet and savory dish perfect for busy weeknights or larger family gatherings.
If you’re looking to transform this into a main dish, try my Cowboy Cornbread Casserole Recipe which features a lean ground beef mixture (or ground turkey) combined with taco seasoning, canned corn, diced tomatoes, chili beans, and shredded cheese, then covered with a cornbread topping and baked to perfection. The resulting dish is hearty, delicious, and an easy dinner recipe the entire family will love!
Ingredient Notes
See the full list of ingredients and amounts in the printable recipe card below.
- gluten-free cornbread mix: Prepare with ingredients on the back of the box, then add the ingredients below. I used the King Arthur mix. If you’re not gluten-free, use regular cornbread mix.
- canned sweet corn kernels: I used a can of whole kernel corn. If you use frozen corn, make sure to thaw and drain first.
- small jalapenos: Slice and remove the membrane and seeds for less spice.
- cooked bacon
- hot honey
- cheddar cheese
- green onions
Step-by-Step Instructions
Step 1
Preheat oven to 400 degrees F. Grease a baking dish with cooking spray or melted butter/oil. In a large mixing bowl, prepare the cornbread mixture according to the instructions on the back of the box. Once you mix with all the ingredients it calls for, fold in the drained sweet corn, crumbled bacon, 1 cup cheddar cheese, and sliced jalapeños (leave some for the top of the cornbread). Gently stir to combine. Be sure not to overmix.
Step 2
Pour the cornbread batter into the greased baking dish. Top with cheddar cheese and the remaining jalapeno slices. Bake in your preheated oven until the top is golden brown and the edges have pulled away from the sides of the pan, about 30 minutes or so. Keep an eye on it so it doesn’t burn.
Step 3
Transfer the baking dish to a wire rack and sit for 15 minutes at room temperature. Drizzle with hot honey, garnish with green onions, and more crumbled bacon before serving.
Mac’s Pro Tips
Expert Tips
- Prepare your cornbread with the ingredients and instructions listed on the packaging, then add the ingredients I’ve listed in this recipe. I used the King Arthur mix, which called for eggs, melted butter (or oil), and milk, which are standard for most cornbreads. If you’re not gluten-free, use regular cornbread mix.
- Feel free to use your favorite package of cornbread mix. There are a ton of good options out there, including the classic Jiffy cornbread mix, as well as other gluten-free and regular options.
- Don’t forget to train the corn before adding it to the recipe, otherwise your casserole will be quite soupy.
- This is a thicker cornbread casserole I recommend using a round or square glass casserole dish for best results. I used an 8-inch round.
Serving Tips
You can serve this delicious side dish with any hearty meal– from homemade chili or stew to Thanksgiving dinner, you can’t go wrong with this cornbread recipe!
Serve alongside my Southern Green Beans, Cozy Pork Jowl Stew, Smoked Pulled Pork Chili, and more!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or air fryer, and garnish with desired toppings.
More Easy Casserole Recipes
Follow on Instagram
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Easy Cornbread Casserole Recipe (Gluten-Free Option)
Ingredients
- 14-15 oz gluten-free cornbread mix mixed with ingredients on the back of box, then add the following below. I used King Arthur mix
- 8.5 oz can sweet corn drained
- 3-4 small jalapenos sliced (remove membrane and seeds for less spice)
- 8-9 slices bacon cooked, cooled and chopped
- ¼ cup hot honey
- 1 1/2 cup cheddar cheese shredded
- 4 green onions chopped
Instructions
- Preheat oven to 400F. Mix the cornbread according to the back of the box. Once you mix with all the ingredients it calls for, fold in the drained sweet corn, crumbled bacon, 1 cup cheddar cheese, and sliced jalapeños (leave some for the top of the cornbread). Be sure not to overmix.
- Pour the batter into the greased baking dish. Top with cheddar cheese and the remaining jalapeno slices. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, about 30 minutes or so. Keep an eye on it so it doesn’t burn.
- Transfer the baking dish to a wire rack and sit for 15 minutes. Drizzle with hot honey, garnish with green onions, and more crumbled bacon before serving.
Notes
Expert Tips
- Prepare your cornbread with the ingredients and instructions listed on the packaging, then add the ingredients I’ve listed in this recipe. I used the King Arthur mix, which called for eggs, melted butter (or oil), and milk, which are standard for most cornbreads. If you’re not gluten-free, use regular cornbread mix.
- Feel free to use your favorite package of cornbread mix. There are a ton of good options out there, including the classic Jiffy cornbread mix, as well as other gluten-free and regular options.
- Don’t forget to train the corn before adding it to the recipe, otherwise your casserole will be quite soupy.
- This is a thicker cornbread casserole I recommend using a round or square glass casserole dish for best results. I used an 8-inch round.
Serving Tips
You can serve this delicious side dish with any hearty meal– from homemade chili or stew to Thanksgiving dinner, you can’t go wrong with this cornbread recipe! Serve alongside my Southern Green Beans, Cozy Pork Jowl Stew, Smoked Pulled Pork Chili, and more!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or air fryer, and garnish with desired toppings.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
