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–+ servings
easy cornbread casserole recipe

Jiffy Cornbread Casserole

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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Baking dish
  • 1 Oven
  • 1 measuring cup
  • 1 Spoon

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix
  • 1 can whole kernel corn 15 ounces, drained
  • 1 can creamed corn 15 ounces
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 2 large eggs beaten
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit.
  • In a mixing bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, and creamed corn.
  • Add the sour cream and melted butter to the bowl and whisk until well blended.
  • Stir in the beaten eggs until fully incorporated.
  • Fold in the shredded cheddar cheese gently.
  • Pour the mixture into a greased baking dish and spread evenly.
  • Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the casserole to rest for 10 minutes before serving.

Notes

For best results, ensure that all ingredients are at room temperature before mixing, as this helps them blend more smoothly. If you prefer a spicier twist, consider adding chopped jalapeños to the mix. This casserole can be made a day ahead and reheated, making it a convenient side dish for gatherings.
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