This easy Jiffy cornbread casserole bakes up with a crispy crust and a creamy interior. Each bite is gooey with cheese and full of the wonderful, rich, carby texture that spells comfort food! Just 5 minutes prep time - it's a great make-ahead dish that freezes well, too!
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
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 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.
Don't overbake - it will get dry.
Let the cornbread casserole stand for 10 minutes or so before serving to allow it to firm up.
Variations
Add chili to the baking pan and spoon the corn casserole batter over it.