Easy Creamy Jiffy Cornbread Casserole
A simple, creamy side dish using a boxed mix for quick preparation, perfect for holidays or weeknight dinners.
- 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) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy mix, whole kernel corn, cream style corn, and sour cream. Mix until just combined.
- Stir in the shredded cheddar cheese.
- Pour the batter into the prepared baking dish.
- Drizzle the melted butter evenly over the top of the batter. Do not stir it in.
- 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 and 1/2 cup of buttermilk.
- If you want a richer flavor, use Monterey Jack cheese instead of cheddar.
- This casserole pairs well as a side dish for roasted chicken or holiday turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 9
- Cholesterol: 50