Easy Jiffy Cornbread Casserole with Creamed Corn
Make this simple, comforting cornbread casserole using Jiffy mix and creamed corn. It is a creamy, slightly sweet side dish perfect for weeknight dinners or holiday gatherings like Thanksgiving.
- 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 box Jiffy Corn Muffin Mix
- 1 can (14.75 ounces) creamed corn
- 1 can (15 ounces) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix the ingredients until just combined. Do not overmix the batter.
- 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 into the center comes out clean.
- Let the cornbread casserole cool for about 10 minutes before cutting and serving.
Notes
- For a richer flavor, you can substitute one cup of shredded cheddar cheese into the batter for a cheesy corn casserole.
- This recipe works well as a hearty side dish for chili or barbecue.
- If you prefer a less sweet casserole, reduce the amount of creamed corn slightly, but keep the eggs and mix ratio correct for structure.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg