This loaded elote cornbread casserole takes classic comfort food to a whole new level, combining sweet, moist cornbread with creamy Mexican street corn flavors for an irresistibly rich and cheesy bake. Imagine soft, buttery cornbread layered with fire-roasted corn, tangy crema, smoky spices, and plenty of melted cheese bubbling on top. Every bite gives you a perfect mix of sweet, savory, creamy, and cheesy goodness, making it an ideal dish for family dinners, potlucks, or festive gatherings.
What makes this casserole even better is how easy it is to customize. You can keep it classic with traditional elote flavors or add extras like diced jalapeños, crispy bacon, or chipotle powder for extra smokiness. Want it creamier? Stir in cream cheese or a little more sour cream for a luscious, silky texture. You can even add shredded chicken or taco-seasoned ground beef to turn this into a complete one-pan meal. No matter how you make it, this casserole always delivers bold flavor and cozy comfort.
Why You’ll Love This Recipe
What makes this loaded elote cornbread casserole so good is the perfect combination of textures and flavors:
Creamy elote layer: A mix of sour cream, mayo, and seasonings creates a rich, tangy topping that pairs beautifully with the cornbread base.
Sweet and savory balance: The natural sweetness of cornbread complements smoky spices and cheesy goodness perfectly.
Cheesy, melty finish: A generous layer of cheddar, mozzarella, or cotija melts beautifully into the creamy topping.
Customizable add-ins: Toss in jalapeños, green chiles, bacon, or even shredded chicken for extra heartiness.
Easy and versatile: Minimal prep, one dish, and perfect for weeknights, holidays, and parties.
Want to make it extra special? Top the baked casserole with fresh cilantro, crumbled cotija cheese, and a squeeze of lime juice for a bright, fresh finish.
Ingredients
For the Cornbread Base:
- 2 boxes Jiffy cornbread mix (or any cornbread mix you like)
- 2 large eggs
- 1 cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter, melted
For the Elote Topping:
- 3 cups frozen or canned corn (fire-roasted preferred)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ cup crumbled cotija cheese (or feta)
- Salt and black pepper to taste
For the Cheesy Layer:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Extra cotija or queso fresco for garnish (optional)
Optional Add-Ins:
- ½ cup diced jalapeños
- ½ cup crispy bacon bits
- 1 cup shredded chicken or taco-seasoned ground beef
Step-by-Step Instructions
1. Make the Cornbread Base
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine cornbread mix, eggs, milk, sour cream, and melted butter. Stir until just combined without overmixing. Pour the batter evenly into the prepared baking dish and smooth the top.
2. Bake the Cornbread
Bake the cornbread for 20 minutes, or until the top is lightly golden but not fully cooked through. Remove from the oven and set aside while you prepare the topping.
3. Make the Elote Mixture
In a separate bowl, combine corn, mayonnaise, sour cream, paprika, chili powder, garlic powder, and cotija cheese. Stir until everything is coated evenly and season with salt and pepper to taste.
4. Assemble the Casserole
Spread the elote mixture evenly over the par-baked cornbread base. Sprinkle shredded cheddar and mozzarella on top, covering the surface generously. Add jalapeños, bacon, or shredded chicken at this stage if using.
5. Bake Until Golden and Cheesy
Return the dish to the oven and bake for another 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
6. Serve and Enjoy
Remove from the oven and let the casserole cool for 5 minutes. Garnish with extra cotija, cilantro, and a squeeze of lime juice before slicing and serving warm.
Loaded Elote Cornbread Casserole
Ingredients
For the Cornbread Base:
- 2 boxes Jiffy cornbread mix or any cornbread mix you like
- 2 large eggs
- 1 cup whole milk
- ½ cup sour cream
- ½ cup unsalted butter melted
For the Elote Topping:
- 3 cups frozen or canned corn fire-roasted preferred
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ cup crumbled cotija cheese or feta
- Salt and black pepper to taste
For the Cheesy Layer:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Extra cotija or queso fresco for garnish optional
Optional Add-Ins:
- ½ cup diced jalapeños
- ½ cup crispy bacon bits
- 1 cup shredded chicken or taco-seasoned ground beef
Instructions
- Prepare cornbread batter and bake until partially set.
- Mix corn, mayo, sour cream, spices, and cotija for the topping.
- Spread elote mixture over cornbread and sprinkle with cheeses.
- Bake until golden, bubbly, and cheesy on top.
- Garnish and serve warm.
Tips & Variations
- Spicy upgrade: Stir in diced jalapeños, chipotle powder, or hot sauce for heat.
- Cheesy twist: Add more cheddar, mozzarella, or pepper jack for extra richness.
- Make it a meal: Mix in shredded chicken, ground beef, or chorizo to make it heartier.
- Make-ahead option: Assemble everything ahead of time, cover, and refrigerate. Bake when ready to serve.
- Storage tip: Keeps well in the fridge for up to 3 days and reheats perfectly in the oven.
Serving Suggestions
Serve this loaded elote cornbread casserole alongside grilled meats, barbecue ribs, or roasted chicken for a complete meal. It also works beautifully as part of a taco night spread or a holiday side dish. Add a fresh green salad or Mexican slaw to balance the richness.
Final Thoughts
Loaded elote cornbread casserole combines creamy Mexican street corn flavors, sweet buttery cornbread, and layers of melty cheese into one irresistible dish. It’s easy to make, endlessly customizable, and guaranteed to be a crowd favorite whether you’re serving it for family dinners, holidays, or parties.
