Description
This cornbread casserole is the perfect blend of cornbread and creamed corn, creating a moist, buttery, and slightly sweet dish. It’s easy to make with just a few ingredients and comes out soft, fluffy, and rich every time. Serve it as a side for Thanksgiving, BBQs, or any comfort meal!
Ingredients
Units
Scale
- 1 (8.5 oz) box Jiffy Corn Muffin Mix
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional, for extra flavor)
- 1/4 teaspoon smoked paprika (optional, for a smoky kick)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish.
- Mix Ingredients:
- In a large mixing bowl, combine the Jiffy mix, whole kernel corn, creamed corn, sour cream, melted butter, eggs, salt, and pepper. Stir until well combined.
- Add Cheese (Optional):
- Fold in the shredded cheddar cheese for an extra cheesy bite.
- Bake:
- Pour the mixture into the prepared baking dish and spread it evenly. Bake for 40–45 minutes (for a 9×9-inch pan) or 35–40 minutes (for a 9×13-inch pan), until golden brown and set in the middle.
- Cool & Serve:
- Let it cool for about 5 minutes before serving. Enjoy warm!
Notes
- Make it Sweeter: Add 1–2 tablespoons of sugar or honey for a slightly sweeter cornbread casserole.
- Extra Creamy: Stir in an extra 1/4 cup of sour cream for a softer texture.
- Spicy Twist: Add diced jalapeños for a kick!
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg