Jiffy Cornbread Casserole
This easy Jiffy Cornbread Casserole combines whole kernel corn, creamed corn, sour cream, cheddar cheese, and Jiffy mix into a soft and creamy side dish using just 7 ingredients.
Servings: 8
Calories: 490kcal
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- ½ cup butter melted
- 1 can whole kernel corn drained
- 1 can cream-style corn
- 1 cup sour cream
- 2 eggs
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 375°F and grease an 8×8-inch baking dish. Pour the melted butter into the prepared pan.
- Add the whole kernel corn and cream-style corn to the pan.
- Add the eggs and sour cream, stirring until combined. Add 1 cup of cheddar cheese and the Jiffy Corn Muffin Mix, then stir until everything is evenly combined.
- Place the pan in the preheated oven and bake for 40-45 minutes. Just before the casserole is fully baked, remove from the oven and sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return the pan to the oven and bake for an additional 5-10 minutes, or until the center is set and the cheese is melted. Remove from the oven, let sit for a few minutes, then serve.
Notes
- 9×13 Pan: To make a double batch, double all ingredients, including using 2 boxes of Jiffy Corn Muffin Mix, and bake in a 9×13-inch baking dish. Start checking around the original bake time and add a few extra minutes if needed.
- Doneness: The center should be set with only a slight jiggle when the casserole is finished baking. Let it sit for a few minutes before serving to help it set.
- Texture: Jiffy Cornbread Casserole should be soft and scoopable with a creamy, corn pudding-like texture rather than firm like traditional cornbread.
Nutrition
Serving: 1slice | Calories: 490kcal | Carbohydrates: 45g | Protein: 14g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 719mg | Potassium: 328mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1005IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 1mg
