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Cornbread Casserole

Warm, buttery and perfectly sweet, this cornbread casserole is the ultimate side for holidays, BBQs, or family dinners.

  • Total Time: 1 hour
  • Yield: 8 1x

Ingredients

Scale
  • 1 box Jiffy corn muffin mix
  • 1 cup sour cream
  • 1 cup canned creamed corn
  • 1 cup whole kernel corn, drained
  • 1/2 cup (1 stick) butter, melted
  • 1 cup shredded cheddar cheese
  • 2 large eggs
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the Jiffy corn muffin mix, sour cream, creamed corn, whole kernel corn, melted butter, shredded cheddar cheese, eggs, and sugar. Mix until well blended.
  3. Pour the mixture into a greased 9×13-inch baking dish.
  4. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  5. Let cool slightly before serving.

Notes

For extra richness, use sharp cheddar cheese and add a pinch of cayenne pepper for a subtle kick. This casserole can be prepared a day ahead and reheated before serving.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 8g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 70mg