Name: Honey Cornbread Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 12 oz short pasta (elbow, penne, or shells); 1 tbsp olive oil or butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 lb ground beef, turkey, or sausage; 2 cups tomato sauce or crushed tomatoes; 4 oz cream cheese or 1/2 cup sour cream; 2 cups shredded cheddar or Monterey Jack cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; Prepared cornbread batter (from store-bought mix or homemade); 2 tbsp honey; Milk and eggs (as required for boxed cornbread mix); Optional: 1/4 cup diced jalapeños or chopped scallions

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Honey Cornbread Pasta Bake is a delicious fusion of two beloved comfort foods—sweet, fluffy cornbread and creamy, savory pasta. This layered casserole offers a perfect balance of sweet and savory, soft and crispy. The cornbread topping turns golden and slightly crisp while the pasta beneath stays creamy and flavorful, making this an unforgettable dish for family dinners or potluck gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
– Short pasta (e.g., elbow, penne, or shells)
– Olive oil or butter
– Onion, finely chopped
– Garlic, minced
– Ground beef, turkey, or sausage
– Tomato sauce or crushed tomatoes
– Cream cheese or sour cream
– Shredded cheddar or Monterey Jack cheese
– Salt, pepper, paprika
– Prepared cornbread batter (store-bought mix or homemade)
– Honey
– Milk and eggs (if using boxed cornbread mix)
– Optional: diced jalapeños, chopped scallions

Directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Cook pasta until just al dente, drain, and set aside. In a large skillet, sauté onion in olive oil until soft. Add garlic and cook for 1 minute. Add ground meat and cook until browned; season with salt, pepper, and paprika. Stir in tomato sauce and simmer for 5–10 minutes. Add cream cheese or sour cream to the sauce, stirring until smooth. Mix in cooked pasta and half the shredded cheese. Pour pasta mixture into baking dish. In a separate bowl, prepare cornbread batter as directed (add milk and egg if using boxed mix). Stir in honey and optional jalapeños or scallions. Pour batter evenly over the pasta. Sprinkle remaining cheese on top. Bake for 25–30 minutes until cornbread is golden and cooked through. Let cool for 10 minutes before serving.

Servings and Timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

– Vegetarian version: Skip the meat and add black beans, mushrooms, or lentils.
– Spicy twist: Use hot sauce, pepper jack cheese, or spicy sausage.
– Mexican-style: Stir in taco seasoning, corn kernels, and top with avocado slices.
– Creamier base: Use béchamel sauce or a mix of Alfredo and tomato sauce.
– Cheesy upgrade: Add mozzarella or fontina for a gooier bake.

Storage / Reheating

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes. The cornbread topping will re-crisp best in the oven. To freeze, cool completely, wrap tightly, and freeze up to 2 months. Thaw in refrigerator before reheating.

FAQs

1. Can I use boxed cornbread mix?

Yes—just prepare it according to package directions and add honey for sweetness.

2. Why add honey to cornbread?

It enhances the natural sweetness of the cornbread, balancing the savory pasta layer.

3. What pasta shape is best?

Short shapes like elbows, penne, or shells work best—they hold sauce and layer easily.

4. Can I make this ahead of time?

Yes—assemble everything except the cornbread topping. Add topping just before baking.

5. Is it possible to make this dairy-free?

Yes—use dairy-free cheese, cream cheese alternatives, and plant-based milk in cornbread mix.

6. What protein works besides beef?

Ground turkey, chicken, or even plant-based crumbles work well.

7. Can I add vegetables?

Absolutely—add sautéed peppers, spinach, corn, or peas to the meat mixture.

8. How do I prevent soggy cornbread?

Bake uncovered and ensure the pasta mixture isn’t overly wet before topping.

9. What cheeses melt best in this dish?

Cheddar, Monterey Jack, mozzarella, and fontina all melt beautifully.

10. What sides go well with this bake?

Serve with a green salad, roasted vegetables, or coleslaw for balance.

Conclusion

Honey Cornbread Pasta Bake is a warm, crowd-pleasing meal that brings together the sweetness of cornbread and the comfort of creamy baked pasta. It’s rich, satisfying, and endlessly customizable—ideal for weeknight dinners or special gatherings. Try it once, and you’ll want to keep this creative twist on your comfort food rotation. Let me know when you’re ready for the final recipe article.

Honey Cornbread Pasta Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Honey Cornbread Pasta Bake is a cozy, layered casserole that marries sweet, golden cornbread with creamy, savory pasta and meat sauce. It’s the ultimate comfort fusion perfect for weeknights or gatherings.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Fusion
Diet: Halal

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook pasta until just al dente, drain, and set aside.
In a skillet, heat olive oil and sauté chopped onion until soft.
Add minced garlic and cook for 1 minute.
Add ground meat and cook until browned. Season with salt, pepper, and paprika.
Stir in tomato sauce and simmer for 5–10 minutes.
Add cream cheese or sour cream and stir until smooth.
Mix in cooked pasta and half the shredded cheese.
Transfer the mixture to the prepared baking dish.
Prepare cornbread batter according to directions. Stir in honey and optional jalapeños or scallions.
Spread cornbread batter evenly over the pasta layer.
Sprinkle remaining cheese on top.
Bake for 25–30 minutes until cornbread is golden and cooked through.
Let cool for 10 minutes before serving.