Cornbread Spaghetti Casserole layers cooked spaghetti and meat sauce beneath a sweet cornbread topping that bakes to golden perfection. This hybrid comfort dish merges Italian-American pasta with Southern cornbread in a single, family-friendly bake.
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Preheat your oven to 375°F (190°C).
In a large pot, combine the cooked spaghetti with your prepared meat sauce.
Season the mixture generously with salt and freshly ground black pepper.
Stir in 1/2 cup of shredded Parmesan cheese until well combined.
Spray a 9x13-inch casserole dish with cooking spray.
Transfer the spaghetti mixture to the prepared dish and spread evenly.
In a separate bowl, prepare the cornbread batter according to package directions, using the cornbread mix, egg, and milk.
Pour the cornbread batter over the spaghetti layer.
Use a spatula to spread the batter evenly, completely covering the spaghetti.
Sprinkle the top with the remaining 1/4 cup of shredded Parmesan cheese.
Bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
If desired, mix the melted butter and garlic powder together and pour over the hot casserole.
Let the casserole rest for a few minutes before slicing and serving.
Store leftovers covered in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or microwave individual portions.
Yes. Assemble the casserole, cover with foil, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.
Yes. Substitute a homemade cornbread batter of similar volume for the boxed mix to maintain consistent baking time and texture.
Cover the casserole loosely with foil for the first 15–20 minutes, then uncover to allow the top to brown in the final 10–15 minutes.
Yes, but use two 9×13-inch baking dishes. Baking time may increase by 5–10 minutes depending on oven heat distribution.
