Corn Vegetable Cornbread Casserole

Cornbread and vegetables might seem like an odd pairing, but trust me on this one. I discovered this combination when I was trying to sneak more veggies into my family’s dinner rotation without anyone complaining. My kids love cornbread, so I figured why not hide some good stuff inside?

This casserole has become our go-to side dish for busy weeknights. I can throw it together with whatever vegetables I have sitting in my fridge, and it bakes while I’m helping with homework or folding laundry. The cornbread gets fluffy and golden while the vegetables stay tender and flavorful.

The best part? You can customize it based on what your family actually eats. Got picky eaters who only like corn and carrots? Perfect. Want to use up that zucchini taking over your garden? Throw it in. This recipe works with whatever you’ve got on hand.

What Kind of Corn Should I Use?

Frozen corn kernels work perfectly for this casserole and are actually my go-to choice since they’re picked at peak sweetness and flash-frozen. You can absolutely use fresh corn if it’s in season – just cut the kernels off about 4-5 ears of corn to get your 2.5 cups. Canned corn will work too, but make sure to drain it well and give it a quick rinse to remove excess sodium. If you’re using frozen corn, there’s no need to thaw it first – just toss it right into the pan with your other vegetables and let it cook through.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients around:

• Frozen mixed vegetables: Use whatever frozen veggies you have on hand – green beans, lima beans, or diced zucchini all work great. You can even use fresh vegetables, just sauté them a bit longer to soften them up.
• Low-fat sour cream: Regular sour cream, Greek yogurt, or even cream cheese (softened) will work just fine. If using cream cheese, you might need to add a tablespoon or two of milk to thin it out.
• Cornmeal: This is pretty important for the cornbread texture, but if you’re in a pinch, you can use all flour instead – just expect a more cake-like result rather than true cornbread.
• Shredded cheese: Any melting cheese works here – cheddar, Monterey Jack, pepper jack for extra heat, or even a Mexican blend. Just stick with about 1.5 cups total.
• Jalapeño or serrano peppers: Skip these if you want it mild, or try poblano peppers for a different flavor. Canned diced green chiles work too and are less spicy.
• Spices: Feel free to swap cumin for chili powder, or add some garlic powder if you’re out of fresh garlic. The dried herbs can be replaced with about 1 tablespoon of fresh herbs.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this vegetable cornbread casserole is not draining your frozen vegetables properly, which will create excess moisture and leave you with a soggy, undercooked center. Make sure to thaw and thoroughly drain both the corn and mixed vegetables, then pat them dry with paper towels before adding them to your sautéed aromatics. Another common error is overmixing the cornbread batter once you add the wet ingredients – stir just until combined to keep your cornbread tender rather than tough and dense. To get the perfect golden top, sprinkle a little extra cheese on top during the last 10 minutes of baking, and always test doneness with a toothpick in the center since the vegetables can make it tricky to judge by appearance alone.

What to Serve With Vegetable Cornbread Casserole?

This hearty casserole is pretty filling on its own, but it pairs beautifully with some simple sides that won’t compete with all those great flavors. A fresh green salad with lime vinaigrette or a basic mixed greens salad helps cut through the richness of the cheese and sour cream. Since this dish has a bit of a Southwestern vibe with the cumin and peppers, it goes really well with some sliced avocado, a dollop of salsa, or even a side of black beans. For something more traditional, try serving it alongside some grilled chicken or pork chops if you want to make it a more substantial meal.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 5 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day after all those flavors have had time to meld together. It’s perfect for meal prep or making ahead for busy weeknights.

Freeze: You can freeze this casserole for up to 3 months, either as a whole dish or cut into individual portions. Just wrap it well in plastic wrap and then foil, or store in a freezer-safe container. I like to cut it into squares first so I can grab just what I need for lunch or dinner.

Reheat: To warm it up, cover with foil and bake at 350°F for about 15-20 minutes if it’s from the fridge, or 25-30 minutes if frozen. You can also microwave individual portions for 1-2 minutes, though the oven method keeps the cornbread topping nice and crispy on top.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 48-56 g
• Fat: 90-105 g
• Carbohydrates: 220-240 g

Ingredients

For the sautéed vegetables:

• 2 1/2 cups frozen corn (I use Birds Eye frozen corn)
• 1 1/2 cups frozen mixed vegetables
• 1 red bell pepper, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 garlic clove, minced (freshly minced for best flavor)
• 1 tbsp olive oil or unsalted butter (I use Kerrygold unsalted butter)
• 1/2 tbsp dried cilantro or parsley (or 1 1/2 tbsp fresh herbs)
• 1 tsp sweet paprika
• 1 to 2 jalapeño or serrano chiles, minced (optional, adds nice heat)
• 1 small yellow onion, diced (into 1/4-inch pieces)

For the batter:

• 1 1/2 cups shredded cheese (sharp cheddar recommended for more flavor)
• 1/2 cup yellow cornmeal
• 2 tsp sugar
• 1/4 cup melted butter (cooled slightly before mixing)
• 1/2 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp salt
• 2 tsp baking powder
• 1 cup low-fat sour cream (gives better texture and moisture)
• 2 large eggs (room temperature for better mixing)

Step 1: Prepare the Mise en Place and Preheat

• 1 garlic clove, minced
• 1 small yellow onion, diced
• 1 red bell pepper, chopped
• 1 to 2 jalapeño or serrano chiles, minced
• 1 1/2 cups shredded cheese

Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray, set aside.

While the oven heats, prepare all your ingredients: mince the garlic clove, dice the onion into 1/4-inch pieces, chop the red bell pepper, mince the jalapeño if using, and shred the cheese.

I like using freshly minced garlic and sharp cheddar cheese—the flavor difference is really noticeable compared to pre-minced or mild cheese.

Having everything prepped and ready will make the cooking process smooth and efficient.

Step 2: Sauté the Aromatics and Build Flavor

• 1 tbsp olive oil or unsalted butter
• 1 garlic clove, minced
• 1 small yellow onion, diced
• 1 red bell pepper, chopped
• 1 to 2 jalapeño or serrano chiles, minced

Heat the olive oil or butter in a large skillet over medium-high heat.

Add the minced garlic, diced onion, chopped bell pepper, and minced chiles (if using), then sauté for 3-4 minutes, stirring occasionally, until the vegetables are softened and fragrant.

This initial cooking develops the base flavors that will layer throughout the casserole.

Step 3: Cook the Vegetables and Season

• 2 1/2 cups frozen corn
• 1 1/2 cups frozen mixed vegetables
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tbsp dried cilantro or parsley
• 1/2 tsp salt

Add the frozen corn and frozen mixed vegetables to the skillet and cook for 5 minutes, stirring occasionally, until heated through.

Stir in the ground cumin, sweet paprika, dried cilantro (or fresh herbs if using), and 1/2 tsp salt.

Cook for another 30 seconds to toast the spices and release their flavors.

Remove from heat and set aside to cool slightly—this is your vegetable mixture that will be folded into the batter.

Step 4: Mix the Dry Cornbread Base

• 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp sugar
• 2 tsp baking powder
• 1 tsp salt

In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and 1 tsp salt.

This dry mixture creates the foundation for your cornbread texture.

I’ve found that whisking instead of just stirring helps distribute the baking powder more evenly for a more uniform rise.

Step 5: Create the Wet Batter and Combine

• dry ingredient mixture from Step 4
• 2 large eggs
• 1 cup low-fat sour cream
• 1/4 cup melted butter

In another bowl, whisk together the room-temperature eggs, low-fat sour cream, and cooled melted butter until well combined.

Pour the wet mixture into the dry ingredient mixture from Step 4, and gently stir until just combined—don’t overmix, as this will develop too much gluten and make the cornbread tough.

The batter should be slightly lumpy.

Step 6: Fold in Vegetables, Cheese, and Bake

• cooked vegetable mixture from Step 3
• 1 1/2 cups shredded cheese
• batter from Step 5

Gently fold the cooled cooked vegetable mixture from Step 3 and the shredded cheese into the batter using a spatula or wooden spoon, being careful not to overmix.

Pour the batter into your prepared baking dish and smooth the top.

Bake for 30 minutes, until the casserole is puffed and golden brown on top.

The cornbread should be set but still moist inside.

Step 7: Cool and Serve

Remove the casserole from the oven and let it cool for a few minutes before serving.

This resting time allows the structure to set slightly and makes serving easier while keeping the cornbread warm and moist.