Classic Jiffy Cornbread Casserole
This Classic Jiffy Cornbread Casserole is the most moist and fluffy corn casserole recipe that almost comes out light fluffy bread like! You’ve just gotta try it!
Servings: 8 servings
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
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.