Ultimate Creamy Jiffy Cornbread Casserole
Make this easy cornbread casserole using a Jiffy mix for a creamy, sweet, and comforting side dish perfect for holidays or weeknight dinners.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8.5 ounce) package Jiffy Corn Muffin Mix
- 1 (15 ounce) can creamed corn, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, eggs, and melted butter. Mix until just combined. Do not overmix the batter.
- Stir in the shredded cheddar cheese.
- Pour the batter evenly into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cornbread casserole cool for 10 minutes before cutting and serving.
Notes
- For a slightly sweeter dish, add 2 tablespoons of granulated sugar to the batter.
- If you want a richer flavor, substitute the sour cream with plain Greek yogurt.
- This casserole reheats well; cover it tightly and keep it in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 65