Classic Jiffy Cornbread Casserole Recipe
Here’s one recipe that you cannot skip on Thanksgiving! My family recipes a double batch of this recipe just to make sure everyone gets a chance at leftovers.
It’s the most moist and fluffy corn casserole recipe that almost comes out light fluffy bread like! You’ve just gotta try it! We’ve added a few variations at the bottom of the recipe just in case you want to turn this into a one pot meal with protein or add a kick of spice to it too. All variations are delightful in their own way.
Here are just a few ingredients you will need:
Classic Jiffy Cornbread Casserole
Prep time: 5 minutes
Cook time: 45-55 minutes
Servings: 8
Ingredients
- 1 (8.5-ounce) box Jiffy corn muffin mix
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn, undrained
- 1 cup sour cream
- ½ cup (1 stick) butter, melted
- 2 large eggs, lightly beaten
- 1 cup shredded cheese of your choice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or equivalent 2-quart) baking dish with non-stick cooking spray or butter.
- Combine all ingredients in a large mixing bowl except set aside 1/2 cup of shredded cheese for the top of the casserole. Stir until well combined, but be careful not to overmix the batter.
- Pour the mixture into the prepared baking dish and smooth the top evenly and then add the remaining 1/2 cup shredded cheese to the top of the casserole.
- Bake for 45-55 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Serve warm, allowing the casserole to cool for a few minutes after baking for cleaner scooping.
Variations
- Jalapeno Popper Corn Casserole: Stir in 2 diced jalapenos and 1 cup of fried bacon strips diced into small pieces into the mixture before baking and bake as instructed.
- Mexican Style: Add 1 can of drained Ro-Tel diced tomatoes with green chilies, a packet of taco seasoning, and top with cheese.
- Add Meat: Brown 1 pound of ground beef or even breakfast sausage with some diced onion and garlic, drain the fat, then mix it into the batter before baking for a heartier one pot meal.
If you are bringing this to a party you can bake it ahead of time and reheat it in the oven for about 15 minutes just before serving.
Here are a few photos we took while making this delicious recipe:
This photo is right before baking it but before we topped it with the remaining shredded cheese:
Classic Jiffy Cornbread Casserole
Ingredients
- 1 8.5-ounce box Jiffy corn muffin mix
- 1 15-ounce can whole kernel corn, drained
- 1 15-ounce can cream-style corn, undrained
- 1 cup sour cream
- ½ cup 1 stick butter, melted
- 2 large eggs lightly beaten
- 1 cup shredded cheese of your choice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or equivalent 2-quart) baking dish with non-stick cooking spray or butter.
- Combine all ingredients in a large mixing bowl except set aside 1/2 cup of shredded cheese for the top of the casserole. Stir until well combined, but be careful not to overmix the batter.
- Pour the mixture into the prepared baking dish and smooth the top evenly and then add the remaining 1/2 cup shredded cheese to the top of the casserole.
- Bake for 45-55 minutes, or until the edges are golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Serve warm, allowing the casserole to cool for a few minutes after baking for cleaner scooping.
Notes
Nutrition facts are provided as a courtesy.
