Looking for a quick and delicious side dish? This Jiffy Cornbread Casserole is the perfect choice! Made with Jiffy Corn Muffin Mix, sour cream, cheddar cheese, and a blend of sweet corn varieties, this casserole is a comforting, cheesy side dish that pairs wonderfully with fried chicken, BBQ ribs, or a hearty chili. Simple to prepare and bake, it’s ideal for busy weeknights or family gatherings. Whether you’re looking for a crowd-pleasing corn casserole for the holidays or a flavorful addition to your weekly meals, this easy cornbread casserole is sure to impress. Try this creamy cornbread casserole today!

Table of Contents

Ingredients:

1 box Jiffy Corn Muffin Mix
½ cup melted butter
1 can whole kernel corn, drained
1 can cream-style corn
1 cup sour cream
2 eggs
2 cups shredded cheddar cheese
1 tsp oil or butter for greasing
Thyme leaves (optional)

Instructions:

Preheat the Oven:
Preheat the oven to 375°F (190°C). Grease a 1.5 to 2-quart baking dish with oil or butter.
Prepare the Egg Mixture:
In a bowl, beat the eggs. Add the sour cream and mix until smooth and well combined. Set this aside.
Combine the Wet Ingredients:
In a large bowl, pour in the melted butter. Add the drained whole kernel corn and cream-style corn, and stir until well combined.
Combine with Egg Mixture and Muffin Mix:
To the corn mixture, add the egg mixture and half of the shredded cheddar cheese. Stir to combine. Then, gently fold in the Jiffy Corn Muffin Mix, ensuring everything is evenly incorporated.
Bake the Casserole:
Transfer the mixture to the greased baking dish. Sprinkle the remaining cheddar cheese on top. Bake for 50-60 minutes, or until the center is set and the top is golden brown.
Finish and Serve:
Once baked, remove from the oven and let it cool for a few minutes. Optionally, sprinkle with thyme leaves before serving. Enjoy!

Tips:

For a Richer Flavor: Use full-fat sour cream for a creamier texture and richer flavor.
Test for Doneness: Insert a toothpick or knife into the center of the casserole; it should come out clean when the casserole is done.
Keep it Moist: If the casserole starts to brown too quickly on top, cover it with foil during baking and uncover for the last 10 minutes.

Variations and Substitutions:

Add Vegetables: Add sautéed onions, bell peppers, or jalapeños for extra flavor and texture.
Use Different Cheeses: Swap cheddar cheese for Monterey Jack, mozzarella, or even a blend of cheeses for a different flavor profile.
Gluten-Free Option: If needed, use a gluten-free cornbread mix to make this casserole gluten-free.

FAQs:

Can I use frozen corn instead of canned?
Yes, you can use frozen corn. Just make sure to thaw and drain it before adding to the casserole.

Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it with plastic wrap or foil and bake when you’re ready.

Can I freeze this casserole?
Yes, this casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. To reheat, bake at 350°F for 30-40 minutes or until heated through.

Serving Suggestions:

Serve Jiffy Cornbread Casserole as a side dish with fried chicken, barbecue ribs, or grilled meats for a hearty, satisfying meal.
Pair it with a light salad, like coleslaw or a green bean almondine, to balance the richness of the casserole.
For a complete comfort meal, enjoy this casserole with a bowl of chili or spaghetti.

Why You’ll Love This Recipe:

This Jiffy Cornbread Casserole is a quick and easy dish that combines the best flavors of cornbread and creamy corn. It’s a great side dish for any meal, packed with rich flavor from the sweet corn, cheese, and sour cream. The casserole is simple to make with just a handful of ingredients, making it perfect for busy weeknights or special occasions. With its tender texture and cheesy top, it’s a family favorite that will have everyone coming back for seconds!