Description

This Cornbread Casserole Recipe is a comforting and hearty side dish that’s perfect for any occasion. With a delicious combination of sweet corn, creamy corn, and a moist cornbread base, this casserole will be a hit at your table. Easy to make and always a crowd-pleaser!

Ingredients

Scale

Jiffy Cornbread Mix:

1 box (8.5 oz)

Whole Kernel Corn:

1 can (15 oz), drained

Creamed Corn:

1 can (15 oz)

Sour Cream:

1 cup

Unsalted Butter:

1/2 cup, melted

Eggs:

2 large

Shredded Cheddar Cheese (optional):

1 cup

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Prepare Mixture: In a large bowl, combine corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Mix until just combined, avoiding overmixing. Fold in cheddar cheese if desired.
Bake: Pour mixture into the baking dish, smooth the top, and bake for 45–50 minutes until golden brown and set. Let it rest for 5–10 minutes before serving.

Notes

For a savory twist, add cooked crumbled bacon or diced jalapeños.
This casserole pairs well with chili, BBQ, or holiday meals.
You can double the recipe and bake it in a 9×13-inch dish—just adjust the bake time slightly.

Nutrition

Serving Size: 1 square
Calories: 310
Sugar: 6g
Sodium: 460mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg