Easy Jiffy Corn Casserole
This recipe creates a creamy, slightly sweet cornbread casserole using simple pantry ingredients. It is a quick side dish perfect for weeknight dinners or holiday gatherings.
- 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 (15 ounces) creamed corn, undrained
- 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, whole kernel corn, sour cream, and eggs. Mix until just combined; do not overmix.
- Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
- Pour the corn mixture directly over the melted butter in the dish. Do not stir the batter into the butter.
- 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 slightly sweeter dish, you can add 2 tablespoons of granulated sugar to the batter.
- If you want a richer, more savory cornbread casserole, substitute the whole kernel corn with one cup of shredded cheddar cheese mixed into the batter.
- This recipe is a fantastic holiday side dish for Thanksgiving or Christmas dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 65