Jiffy Cornbread Casserole
This easy Jiffy Cornbread Casserole is the cozy side dish that steals the show (and probably the leftovers). Made with a box of Jiffy mix, sweet corn, creamed corn, sour cream, and butter, it bakes up into a soft, golden, slightly sweet cloud of Southern comfort. Perfect for holidays, potlucks, weeknights, or anytime you need applause without breaking a sweat.
Servings 12
Calories 380kcal
Equipment
Ingredients
- 15 ounces whole kernel corn drained
- 15 ounces creamed corn don't drain
- 1 cup sour cream
- ½ cup butter melted
- 1 ½ cup Cheddar cheese shredded
- 2 eggs
- 8 ounces cornbread mix 1 box
- ¼ teaspoon cumin (optional)
- 4 ounces chiles undrained (optional)
Homemade Cornbread Mix (if you prefer not to use a commercial mix)
- 1 ⅓ cups All-purpose flour
- 1 cup Cornmeal
- 1 tablespoons Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl stir all of the ingredients together.
- Pour the ingredients into a greased baking dish. I used 9x9-inch.
- Bake uncovered for 45 minutes, or until the edges begin to brown.
- Remove from oven and let stand for at least 10 minutes.
Homemade Cornbread Mix
- Mix all ingredients together and store in a cool, dark place.
To Slow Cook
- Spray a slow cooker with nonstick cooking spray.
- Spoon in the cornbread mixture.
- Cook on low for 4 -5 hours. Since different slow cookers cook differently be sure to check it at about 3 hours just to make sure that it isn't cooking faster than expected.
Video
Notes
Storage:
Store leftovers in the refrigerator for up to 3 days. Freeze for up to 3 months.
Tips:
- If using homemade cornbread mix add an extra 2 tablespoons butter
- You can make this 2 to 3 days ahead of when you'll need it and store in the refrigerator, either cooked or uncooked.
- You can also freeze for up to 3 months it either baked or unbaked. Thaw overnight in the refrigerator before baking as directed in the recipe. If you've frozen it already baked then just warm it at 300F for 20 minutes.
- Let the cornbread casserole stand for 10 minutes or so before serving to allow it to firm up.
Nutrition
Calories: 380kcal | Carbohydrates: 28g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 536mg | Potassium: 243mg | Fiber: 2g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 17.3mg | Calcium: 256mg | Iron: 1.3mg
