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Easy Jiffy Cornbread Casserole: A Comforting Family Favorite Side Dish

A square slice of moist cornbread casserole studded with whole corn kernels, sitting on a white plate.
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Make this incredibly easy cornbread casserole using Jiffy mix and creamed corn for a moist, buttery side dish. It is perfect for weeknight dinners, holiday gatherings, or potlucks.

Ingredients

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  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15 oz) creamed corn, undrained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese (optional, for cheesy variation)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix until just combined; do not overmix.
  3. If you are making the cheesy cornbread casserole, gently fold in the shredded cheddar cheese now.
  4. Pour the batter evenly into the prepared baking dish.
  5. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Let the cornbread casserole cool for 5 to 10 minutes before slicing and serving.

Notes

  • For a sweeter corn casserole side, substitute the sour cream with an equal amount of plain Greek yogurt and add 2 tablespoons of sugar to the batter.
  • This recipe works well as a make ahead casserole side; cover and refrigerate the unbaked batter for up to 24 hours, then add 5-10 minutes to the baking time.
  • Serve this dish warm with a drizzle of hot honey for a delicious contrast.

Nutrition

Find it online: https://cookincorner.com/easy-cornbread-casserole-recipe/