Southwest Creamed Corn Casserole with Cornbread Topping

southwest creamed corn casserole with cornbread topping in a white rectangular baking dish with a gold spoon in it.

For a fun side dish with a southwestern kick, try this oven-baked southwest creamed corn casserole with cornbread topping. A creamy, corn filling with bacon and peppers gets topped with a layer of easy homemade cornbread that will have everyone coming back for seconds!



For the Cornbread Topping:


  1. Heat oven to 400°F. Lightly grease an 8- or 9-inch baking dish.
  2. Cook bacon using your preferred method (I like the oven) until crispy, reserving 1 tbsp of the grease. Crumble bacon and set aside.
  3. In a large skillet, heat reserved bacon grease over medium low heat. Add garlic, onion, bell pepper, jalapeño, salt and pepper. Cook, stirring, until vegetables are softened, about 5-10 minutes.
  4. Reduce heat to low and add cream cheese and milk. Whisk until smooth. Continue cooking and stirring until sauce is slightly thickened, about 10 minutes.
  5. Turn off heat and stir in corn kernels and crumbled bacon.
  6. Pour mixture into prepared baking dish.
  7. Make the cornbread batter. In a medium bowl, mix dry ingredients together. Stir in wet ingredients and mix until just blended.
  8. Carefully spoon cornbread batter evenly over the top of the corn mixture in the baking dish. It’s okay if it doesn’t go all the way to the edges. It will expand and spread in the oven.
  9. Bake 25-30 minutes. Remove from oven and let cool for a few minutes before serving.


Keywords: baked creamed corn casserole, southwest creamed corn, creamed corn with cornbread topping

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