Description
You deserve the taste of true comfort in every bite of this easy cornbread casserole. This recipe uses Jiffy mix to create a creamy, corny, and slightly sweet side dish perfect for your holiday table or weeknight chili.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) creamed corn, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, and eggs. Mix until just combined; do not overmix.
- Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
- Pour the corn mixture evenly over the melted butter in the dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cornbread casserole cool for about 10 minutes before slicing and serving.
Notes
- For a richer flavor, you can substitute the sour cream with plain Greek yogurt.
- This recipe is fantastic served alongside your favorite chili or barbecue main course.
- If you prefer a less sweet side dish, reduce the amount of creamed corn slightly.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 65