Cranberry Cornbread Casserole
This Cranberry Cornbread Casserole is a sweet and savory holiday side dish made with cornbread mix, sweet corn, creamed corn, sour cream, butter, egg, and cranberry sauce. This easy casserole is ready in no time, making it perfect for busy holiday cooking or family dinners.
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It’s one of those comforting recipes that work so well for Thanksgiving, Christmas dinner, potlucks, and family gatherings, for it’s warm, hearty, and feeds a crowd.
If you love casserole recipes on the holidays, this Cheesy Broccoli Breakfast Casserole and Amish Country Casserole is a must save!
How to Make Cranberry Cornbread Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375 degrees. Grease a 9×13-inch baking dish.
2. In a large bowl, stir together the corn, creamed corn, cornbread mix, sour cream, melted butter, and egg.
3. Fold the cranberry sauce into the mixture. Pour the mixture into the prepared baking dish and spread evenly.
4. Bake for 45–50 minutes, or until the center is fully set and the top is lightly golden.
5. Let cool for a few minutes before serving warm.
Serve & Enjoy!
Important Recipe Notes
- Be sure to drain the whole kernel corn before mixing so the casserole does not turn out too wet.
- Fold the cranberry sauce in gently to keep some whole cranberry pieces throughout the casserole.
- Do not overmix the batter. Stir just until combined for the best soft and tender texture.
- Every oven cooks a little differently, so check the center around the 45-minute mark. A toothpick inserted in the middle should come out mostly clean.
- If the top starts browning too quickly, loosely cover the dish with foil during the last part of baking.
- This casserole tastes best served warm, but leftovers reheat very well the next day.
- You can make this recipe a few hours ahead of time and warm it before serving for easy holiday prep.
- Store leftovers covered in the refrigerator for up to 3 days.
Cranberry Cornbread Casserole
Ingredients
- 15.25 oz can whole kernel sweet corn
- 14.75 oz can creamed corn
- 8.5 oz box Jiffy Cornbread muffin mix
- ¾ cup sour cream
- ½ cup butter melted
- 1 egg
- 1 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 375 degrees. Grease a 9×13 inch baking dish.
- In a large bowl, stir together the corn, creamed corn, cornbread mix, sour cream, melted butter, and egg. Fold the cranberry sauce into the mixture.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes, or until the center is fully set and the top is lightly golden.
- Let cool for a few minutes before serving warm.
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