Creamy Cheesy Jiffy Cornbread Casserole
Make this simple, creamy, and cheesy cornbread casserole using a Jiffy mix base. It is a quick and comforting side dish perfect for weeknights or gatherings.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1 can (14.75 oz) cream style corn, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the corn muffin mix, cream style corn, drained whole kernel corn, sour cream, and eggs. Mix until just combined. Do not overmix.
- Stir in half of the shredded cheddar cheese.
- Pour the batter into the prepared baking dish.
- Pour the melted butter evenly over the top of the batter.
- Sprinkle the remaining half of the cheddar cheese over the butter layer.
- 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 casserole cool for 10 minutes before serving.
Notes
- For a sweeter casserole, substitute the sour cream with 1/2 cup of sugar mixed into the batter.
- You can add 1/2 cup of diced green chiles to the batter for a mild flavor variation.
- This casserole works well as a side dish for barbecue or holiday meals.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 55
