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This Jiffy Cornbread Casserole Recipe is creamy, sweet, and loaded with maximum corn flavor. With just 5 minutes of prep, this easy cornbread casserole is a must-try holiday or dinner side dish.
Jiffy Cornbread Casserole
This cornbread casserole is one of my all-time favorite rich and indulgent holiday side dishes. Warm, buttery, and perfectly sweet-savory, it strikes that ideal balance between creamy corn pudding and soft, moist sweet cornbread.
Also known as corn casserole, this Southern comfort food is made with creamed corn, whole corn kernels, and cornbread mix for an irresistibly tender, pudding-like texture. The creamed corn adds moisture while the whole kernels give it just the right amount of bite.
Best of all, it comes together with only a few minutes of prep and about 30 minutes in the oven, making it an effortless addition to your holiday menu. Serve it alongside your Thanksgiving turkey, holiday ham, roast beef tenderloin, or pair it with other favorites like my slow cooker green bean casserole and candied yams.
Table of Contents
Key Ingredients
This cornbread casserole recipe is made with simple pantry ingredients, many of which you probably have already. Here’s what you’ll need to make it:
- Cornbread mix: A standard 8.5 oz cornbread muffin mix forms the base and gives the casserole its tender crumb.
- Creamed corn: Adds moisture and creates the creamy, pudding-like texture.
- Whole kernel corn: Drained; adds pops of sweetness and prevents the casserole from becoming too soft.
- Buttermilk: Buttermilk adds moisture, tenderness, and a subtle tang that balances the natural sweetness of the corn. Its slight acidity helps soften the cornmeal mixture, giving the casserole a creamier, softer texture compared to using milk alone.
- Sugar: A small amount of sugar enhances the natural sweetness of both the creamed corn and the cornbread mix without making the dish taste overly sweet. You can adjust the amount to taste depending on whether you prefer a sweeter or more savory version.
- Sour cream: Makes the casserole extra rich and prevents dryness.
- Butter: Melted and cooled slightly; adds flavor and moisture.
- Eggs: Help bind the casserole and improve structure.
How to Make Cornbread Casserole
- Preheat the oven: Preheat to 375°F and grease a 9×9-inch casserole dish.
- Combine the Ingredients: In a large bowl, whisk the eggs, cornbread mix, corn, cream of corn, butter, sour cream, buttermilk, sugar, and salt until well combined. Avoid over-mixing.
3. Bake: Pour the batter into the greased baking dish, spreading it out evenly. Bake for approximately 25-30 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out mostly clean.
4. Cool: Remove it from the oven and allow it to rest until you are ready to serve.
Recipe Tips
- Don’t overmix the batter. Stir just until combined to keep the texture tender.
- Use room-temperature ingredients. They mix more smoothly and help the casserole bake evenly.
- Let it rest before serving. The casserole continues to set as it cools, giving you cleaner slices.
- Customize the sweetness. Add 1-2 tablespoons of sugar for a sweeter, more corn pudding style casserole.
- Make it ahead. Assemble the casserole up to 24 hours in advance, cover, refrigerate, and bake when ready. Add 5-10 minutes to the bake time if going straight from the fridge.
- Optional additions: Some of the most popular mix-ins include shredded cheese (pepper Jack, sharp cheddar cheese, or Monterey Jack cheese), crumbled bacon, canned green chilies, or diced jalapeño peppers. Sometimes, you’ll even see recipes with taco seasoning, ground beef mixture, rotel, or black beans.
Serving Ideas
Cornbread casserole is one of my favorite Thanksgiving side dishes. Richer and moister than traditional cornbread, with a warm, buttery corn flavor and lightly creamy texture, it pairs perfectly with classic holiday mains like roast turkey breast and homemade gravy.
It’s also delicious year-round. Serve it with saucy barbecue dishes like pulled pork, smoked brisket, or BBQ ribs. Or swap your usual buttermilk biscuits for a scoop of cornbread casserole when making crispy buttermilk fried chicken – it’s just as comforting and even easier.
Storage and Reheating
To store: Allow leftovers to cool completely before storing in an airtight container. Transfer to the refrigerator for up to 3-4 days.
To freeze: For long-term storage, up to 2-3 months, wrap leftovers in plastic wrap before transferring them to a freezer-safe ziplock bag and placing them in the freezer.
To reheat: You can reheat from frozen or allow the casserole to thaw overnight in the refrigerator. Reheating from frozen will require additional time. Reheat in the oven at 350°F (175°C) until it’s warmed through. You may also microwave, but it may change the texture of the dish.
Cornbread Casserole FAQ
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes if baking straight from the refrigerator.
The edges should be golden and set, and the center should be slightly firm with a gentle jiggle. A toothpick inserted near the center should come out mostly clean.
Absolutely! Stir in 1 to 1½ cups of shredded cheddar, pepper jack, or Colby jack for a richer, more savory casserole.
They’re very similar. Corn pudding tends to be softer, sweeter, and more custardy. Cornbread casserole is slightly firmer and more cornbread-like.
More Casserole Recipes
If you try making this Jiffy Cornbread Casserole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Jiffy Cornbread Casserole Recipe
Ingredients
- 2 large eggs
- 1 (8.5 box) box Jiffy cornbread mix
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream of corn
- ½ cup butter, melted
- ½ cup sour cream
- ½ cup buttermilk
- 3 tablespoon sugar
- ½ teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit and grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk the eggs, cornbread mix, sweet corn, cream of corn, butter, sour cream, buttermilk, sugar, and salt until well combined.
- Pour the cornbread mixture into the greased baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Remove it from the oven and let it cool until you are ready to slice, then serve with honey and butter if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe and I guess missed where it said itโs a bit creamy. I checked it at 30 min and wanted a light brown top so set the timer for another 15-20 min to get a golden brown top.