Easy Cornbread Casserole Recipe (Gluten-Free Option)
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!
Servings: 9
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
Calories: 357kcal | Carbohydrates: 50g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 783mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 2mg