Cowboy Cornbread Casserole combines the comforting sweetness of classic cornbread with the rich, spicy flavors of a sizzling, savory bake. Imagine golden cornbread mingling with creamy sour cream, zesty Rotel tomatoes and chiles, melted cheddar cheese, and tender sweet corn—all baked to perfection. It’s comfort food at its finest, combining warmth, spice, and cheesy goodness in every bite. When you want a fuss-free yet incredibly flavorful dish, this casserole hits the spot. It’s ideal for busy weeknights, casual potlucks, or any gathering that calls for a guaranteed crowd-pleaser.
Why You’ll Love This Cowboy Cornbread Casserole
This Cowboy Cornbread Casserole is an irresistible mash-up of sweet, spicy, and creamy flavors. You’ll love how the tender cornbread base effortlessly absorbs the savory mix of Rotel tomatoes, cheese, and corn. It’s rich yet balanced, with a spicy kick from chili powder and cumin that doesn’t overwhelm, but keeps you wanting more. Perfectly cheesy, easy to assemble, and baking into a golden, bubbly masterpiece—this dish hits all the marks. Whether you’re feeding family or hosting friends, its satisfying blend of textures and flavors makes it a guaranteed hit.
Ingredients
- 2 (8.5 oz) boxes cornbread mix (Jiffy-style)
- 1 cup melted butter
- 1 cup sour cream
- 4 large eggs
- 15 oz can sweet corn (drained)
- 2 cans (10 oz each) of Rotel diced tomatoes with green chiles, including their juices
- 2 cups shredded cheddar cheese
- 1 cup green onions (scallions), chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
Step‑by‑Step: How to Make Cowboy Cornbread Casserole
- Preheat and Prepare the Pan
Preheat your oven to 350 °F. Grease a 9 × 13‑inch baking dish using butter or non-stick spray. - Combine Base Ingredients
In a large bowl, whisk together the cornbread mix, melted butter, sour cream, and eggs until smooth and well combined. - Fold in the Good Stuff
Add the drained sweet corn, Rotel tomatoes (with their juices), shredded cheddar, chopped scallions, chili powder, cumin, and salt. Stir gently until all components are evenly distributed. - Bake to Perfection
Pour the batter into the greased baking dish and spread it out evenly. Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center emerges clean. - Serve
Allow the casserole to cool slightly before slicing and serving it warm.
Helpful Tips
- Avoid overmixing—gently stir until just combined to keep the cornbread soft and fluffy.
- Optional topping: In the final 5 minutes of baking, sprinkle on more cheddar cheese or fresh scallions for an extra cheesy, flavorful finish.
- Want more kick? Add a chopped jalapeño or a dash of cayenne pepper to boost the spice.
- Check doneness: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready.
Substitutions And Variations
- Cornbread mix: Swap Jiffy for your favorite brand or make your own from scratch.
- Dairy: Use Greek yogurt or light sour cream to cut fat.
- Spice level: For extra heat, stir in a minced jalapeño or a pinch of cayenne. For milder taste, use plain tomatoes.
- Cheese: Try Monterrey Jack, Pepper Jack, or a Mexican blend for a different flavor twist.
- Protein add‑ins: Fold in cooked sausage, crumbled bacon, or shredded chicken for a heartier bake.
Storage Instructions
- Refrigerator: Store cooled leftovers in an airtight container for up to 5 days. Reheat in the oven or microwave until warm throughout.
- Freezing: Once fully cooled, wrap the casserole (or transfer to an airtight container) in plastic wrap and two layers of foil. You can store it in the freezer for up to three months. Thaw the casserole in the fridge overnight and warm it in the oven until heated through.
Nutritional Information
- Per Serving (1 large piece)
Calories: 482 kcal
Carbohydrates: 37 g
Protein: 11 g
Fat: 33 g (Saturated Fat: 17 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 10 g, Trans Fat: 1 g)
Cholesterol: 134 mg
Sodium: 774 mg
Potassium: 280 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 1255 IU
Vitamin C: 7 mg
Calcium: 214 mg
Iron: 2 mg
Serving Suggestions
- With a fresh side salad (mixed greens, cherry tomatoes, and vinaigrette) for balance.
- Serve with toppings such as creamy avocado slices, a spoonful of sour cream, or a sprinkle of fresh cilantro.
- On the side of grilled meats—especially BBQ ribs or chicken—for a Southern-style spread.
- As part of a Tex-Mex feast: Serve alongside beans, rice, or a vibrant salsa bar.
Frequently Asked Questions About Cowboy Cornbread Casserole
What makes this “Cowboy” Cornbread Casserole?
It’s the bold combination of cornbread base, zesty Rotel tomatoes and chiles, and spices like chili powder and cumin that give it a hearty, rustic “cowboy” flair—simple, flavorful, and satisfying.
Can I make this ahead of time?
Absolutely! Prepare the casserole, cover it, and refrigerate it for up to 24 hours before baking—just add a few extra minutes to the baking time if cold from the fridge.
Is it freezer-friendly?
Yes. This casserole freezes great. Let it cool fully, then flash-freeze or wrap well in foil/plastic wrap. You can store it in the freezer for up to three months. Thaw the casserole in the fridge overnight and warm it in the oven until heated through.
How spicy is it?
Moderately spicy—thanks to the Rotel and spices—but feel free to adjust. Use mild diced tomatoes instead, reduce chili powder, or add hotter elements like jalapeños if you prefer more heat.
Can I make it vegetarian (or gluten-free)?
Yes—it’s naturally vegetarian if you use a vegetarian cornbread mix. To make it gluten-free, choose a certified gluten-free cornbread mix. The rest of the ingredients already fit those diets.
Can I use leftover casserole creatively?
Leftovers are delicious as is, but you can also crumble them into breakfast tacos, layer in salads, or serve as a base for skillet nachos.
Conclusion
Thank you so much for stopping by and checking out this Cowboy Cornbread Casserole—a dish that brings warmth, spice, and cheesy comfort straight to your table. I truly hope you enjoy the cozy blend of flavors and the ease of assembling this hearty bake, whether you’re cooking for your family or hosting friends. From my kitchen to yours, I’m grateful you chose to cook along. Here’s to simple ingredients delivering rich, satisfying flavor—happy baking, and may this casserole become a beloved favorite in your home.
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Cowboy Cornbread Casserole
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Cowboy Cornbread Casserole is the perfect one-dish dinner—rich, cheesy, and packed with zesty tomatoes, chiles, and sweet corn. A warm and comforting classic that’s always a hit at potlucks and family dinners!
Ingredients
2 (8.5 oz) boxes cornbread mix
1 cup melted butter
1 cup sour cream
4 large eggs
15 oz can sweet corn, drained
2 (10 oz) cans Rotel tomatoes with green chiles (with juices)
2 cups shredded cheddar cheese
1 cup chopped scallions
1 tbsp chili powder
1 tsp ground cumin
½ tsp salt
Instructions
- Preheat and Prepare the Pan
Preheat your oven to 350 °F. Grease a 9 × 13‑inch baking dish using butter or non-stick spray. - Combine Base Ingredients
In a large bowl, whisk together the cornbread mix, melted butter, sour cream, and eggs until smooth and well combined. - Fold in the Good Stuff
Add the drained sweet corn, Rotel tomatoes (with their juices), shredded cheddar, chopped scallions, chili powder, cumin, and salt. Stir gently until all components are evenly distributed. - Bake to Perfection
Pour the batter into the greased baking dish and spread it out evenly. Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center emerges clean. - Serve
Allow the casserole to cool slightly before slicing and serving it warm.
Notes
Avoid overmixing to keep texture tender. For extra flavor, top with more cheese or scallions before finishing the bake. Add jalapeño for heat!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 large piece
- Calories: 482
- Sugar: 10g
- Carbohydrates: 37g
- Protein: 11g