Hearty Southern Loaded Cornbread Casserole

What This Dish Is Like

This casserole is dense yet tender, slightly crumbly like classic cornbread, but loaded with seasoned meat, sweet corn, peppers, creamy cheese, and smoky bacon. It’s hearty enough to be the main dish and rich enough to serve as a holiday side. Every bite should be savory, moist, and full of flavor — not dry, not cakey.

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Equipment You’ll Need

• Large skillet (cast iron works best)
• Large mixing bowl
• Medium mixing bowl
• Wooden spoon or spatula
• Whisk
• 9×13-inch baking dish
• Aluminum foil

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Ingredients (Fully Explained)

Cornbread Base

• 1 box Southern-style cornbread mix
  (Southern-style is less sweet and more savory)
• 2 large eggs, room temperature
  (helps bind and gives structure)
• ⅓ cup whole milk or buttermilk
  (buttermilk adds tang and tenderness)
• ⅓ cup sour cream
  (keeps cornbread moist and rich)
• ¼ cup butter, melted and cooled slightly
• 1 teaspoon sugar (optional)
  (traditional in many Southern casseroles)

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Meat Layer

• 1 pound ground beef or ground sausage
  (sausage adds more flavor; beef is milder)
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced small
• 1 red bell pepper, diced small (optional)
• 2 cloves garlic, minced

Seasonings

• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (optional)
• ½ teaspoon dried thyme or oregano

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Loaded Add-Ins

• 1 (15 oz) can whole kernel corn, drained well
• 1 (10 oz) can Rotel tomatoes with green chilies, drained
• 1½ cups sharp cheddar cheese, shredded
• ½ cup Monterey Jack or Colby Jack cheese
• 4 oz cream cheese, softened and cut into small cubes
• ¼ cup chopped green onions

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Topping

• ½ cup extra shredded cheddar cheese
• 4–6 slices bacon, cooked crispy and crumbled
• Optional: sliced jalapeños or black pepper

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Step-by-Step Instructions (Very Detailed)

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Step 1: Prepare Your Oven and Pan

1. Preheat oven to 375°F (190°C).
2. Generously grease a 9×13-inch baking dish with butter or nonstick spray.
3. Set aside so it’s ready when the batter is finished.

This step ensures the casserole doesn’t stick and bakes evenly.

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Step 2: Cook the Meat and Vegetables

1. Place a large skillet over medium heat.
2. Add ground meat and cook slowly, breaking it up with a spoon.
3. Once meat is mostly browned, add diced onion and bell peppers.
4. Cook 3–5 minutes, stirring, until vegetables soften.
5. Add minced garlic and cook 30 seconds, just until fragrant.
6. Sprinkle in all seasonings evenly.
7. Stir well and let everything cook together for 1–2 minutes.
8. Drain excess grease and remove from heat.

Let the meat mixture cool slightly — hot meat can scramble the eggs in the batter.

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Step 3: Make the Cornbread Batter

1. In a large bowl, whisk eggs until smooth.
2. Add milk, sour cream, and melted butter.
3. Whisk until creamy and well combined.
4. Stir in cornbread mix and sugar (if using).
5. Mix gently — do not overmix or cornbread will be tough.
6. Fold in cream cheese cubes carefully.

The cream cheese melts into pockets of creamy richness.

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Step 4: Combine Everything

1. Add the cooked meat mixture to the batter.
2. Fold gently until evenly distributed.
3. Add corn, Rotel tomatoes, green onions, and shredded cheeses.
4. Stir slowly just until everything is combined.

The batter should be thick but spoonable.

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Step 5: Assemble the Casserole

1. Pour the mixture into the prepared baking dish.
2. Spread evenly with a spatula.
3. Sprinkle top with extra cheese.
4. Add bacon crumbles and optional jalapeños.

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Step 6: Bake the Casserole

1. Place dish uncovered in the oven.
2. Bake 45–55 minutes.
3. Check at 40 minutes — if browning too fast, loosely cover with foil.
4. Casserole is done when:
   • Center is set
   • Top is golden brown
   • Toothpick comes out mostly clean

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Step 7: Rest Before Serving

1. Remove from oven.
2. Let rest 10–15 minutes.
3. Slice and serve warm.

Resting helps the casserole firm up and slice cleanly.

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How to Serve

• With collard greens or green beans
• Alongside fried chicken or pork chops
• With hot sauce, honey butter, or sour cream

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Storage & Reheating

• Refrigerate leftovers up to 4 days
• Reheat in oven at 325°F or microwave
• Freezes well up to 2 months

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Final Notes

This casserole is meant to be rich, filling, and comforting, not light. It’s perfect for church dinners, family gatherings, or cold evenings.