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, hands down, my favorite rich and indulgent holiday side dish. Already a huge fan of creamed corn and sweet cornbread, it’s no wonder that I can’t get enough of this perfectly savory sweet casserole.
Often called corn casserole or corn pudding, cornbread casserole is a popular dish in Southern and Midwestern American cuisine. Made with creamed corn and whole corn kernels, it has a creamy, pudding-like texture. The creamed corn gives it just the right amount of moisture, while the whole corn kernels prevent it from becoming soggy.
The best part of this dish, however, is how simple and easy it is to make – only five minutes of prep and thirty minutes in the oven.
How to Make Cornbread Casserole
1. Preheat the oven: Preheat to 375°F and grease a 9×9-inch casserole dish.
2. 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 overmixing.
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
- Sweetness: In general, cornbread casserole recipes can vary significantly in sweetness. Adjust the amount of sugar added to suit your own personal taste and preference.
- Add-Ins: 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.
- Avoid Overmixing: Overmixing results in a dense casserole. Mix the ingredients just until the ingredients are combined.
What to Serve with Cornbread Casserole
Cornbread casserole is my favorite holiday side dish. Richer and moister than cornbread with a somewhat creamy consistency, it offers all the warm and comforting flavor of sweet buttered corn. From turkey with gravy to prime rib with au jus, it’s the perfect southern side dish.
But cornbread casserole isn’t just for the holidays. You can enjoy this easy recipe year-round, too. Pair it with saucy barbecue favorites like pulled pork, brisket, or ribs. Or, swap regular butter biscuits for this casserole when making your next batch of crispy fried chicken.
Storage and Reheating
- Storage: Allow any leftover cornbread casserole to cool before storing and transfer to an airtight container. Transfer to the refrigerator for up to 3-4 days.
- Freezing: 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.
- Reheating: 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.
More Corn Recipes,
- Corn and Zucchini Chowder
- Mexican Street Corn Nachos
- Fresh Corn Salad Recipe
- Fresh Watermelon Salad with Corn and Mango
- Corn and Goat Cheese Fritters
- Instant Pot Corn on the Cob
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.
RECIPE CARD
Jiffy Cornbread Casserole
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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this recipe and I guess missed where it said it’s 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.