Ultimate Creamy, Cheesy Jiffy Cornbread Casserole
Make this easy cornbread casserole using Jiffy mix for a creamy, cheesy side dish that is perfect for weeknight dinners or potlucks. This recipe delivers Southern comfort with minimal effort.
- 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) box 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 sharp cheddar cheese
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, eggs, and melted butter. Mix until just combined; do not overmix.
- Fold in half of the shredded cheddar cheese into the batter.
- Pour the batter evenly into the prepared baking dish.
- Sprinkle the remaining half cup of cheddar cheese over the top of the batter.
- 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 you cut and serve it.
Notes
- For a richer flavor, substitute the sour cream with plain Greek yogurt.
- If you want a sweeter side dish, add 2 tablespoons of granulated sugar to the batter.
- This casserole pairs well with holiday meals or barbecue dishes.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 65