Easy & Creamy Jiffy Cornbread Casserole
Make this simple, satisfying cornbread casserole using a mix for quick preparation. It results in a creamy, comforting side dish perfect for family dinners or potlucks.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn, undrained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup shredded sharp cheddar cheese (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, combine the cornbread mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Mix until just combined; do not overmix.
- If using cheese, stir it into the batter now.
- Pour the batter evenly into the prepared baking dish.
- Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cornbread casserole cool for 5 to 10 minutes before slicing and serving warm.
Notes
- For a heartier meal, you can add 1 cup of cooked, crumbled ground beef or diced green chiles to the batter for a Cowboy Cornbread Casserole variation.
- This casserole freezes well. Cool completely, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- If you prefer a sweeter cornbread casserole, substitute the sour cream with 1/2 cup of plain Greek yogurt and add 2 tablespoons of granulated sugar to the mix.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 55