Cornbread Casserole with Herb Butter

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting casserole made with pantry staples, reminiscent of classic Minnesota farmhouse cooking. This American-inspired vegetarian recipe, ready in about 55 minutes, pairs cornbread mix, unsalted butter, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American cuisine 380 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 box (15 oz) cornbread mix
4 tbsp unsalted butter
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup diced tomatoes
1 tsp dried thyme
1/4 cup diced green bell pepper
2 tbsp chopped fresh parsley

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tbsp melted butter. Prepare 1 box cornbread mix according to package directions, then stir in 1/2 cup heavy cream and 1/4 cup shredded cheddar cheese until combined.
Step 2: Spread cornbread batter evenly in the prepared dish. Top with 1/2 cup diced tomatoes, 1/4 cup diced green bell pepper, 1 tsp dried thyme, and 1/2 cup shredded cheddar cheese. Dot the top with 3 tbsp melted butter.
Step 3: Bake for 35-40 minutes until golden brown and set in the center. Let rest for 10 minutes, then sprinkle with 2 tbsp chopped fresh parsley before serving.