Cornbread casserole recipe
This cornbread casserole recipe is everything you want in a side dish: warm, creamy, cheesy, and comforting. Whether you serve it at Thanksgiving, a summer BBQ, or just a cozy weeknight dinner, it’s guaranteed to bring smiles to the table.
Ingredients
- 1 box 8.5 oz Jiffy Corn Muffin Mix – The secret to that slightly sweet cornbread flavor.
- 1 can 15 oz whole kernel corn, drained – Adds texture and pops of sweetness.
- 1 can 15 oz creamed corn – Makes the casserole extra moist and creamy.
- 1 cup sour cream – Adds tang and richness.
- 1/2 cup 1 stick unsalted butter, melted – For buttery flavor in every bite.
- 2 large eggs – Helps bind everything together.
- 1 cup shredded cheddar cheese – Optional but adds gooey, melty goodness.
- Salt & pepper to taste – Balances the flavors.
- Optional add-ins: sliced jalapeños crumbled bacon, or diced green chilies for a flavor boost.
Instructions
- Preheat oven – Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Mix wet ingredients – In a large bowl, combine melted butter, sour cream, and eggs. Stir until smooth.
- Add corn – Fold in the drained corn and creamed corn.
- Add cornbread mix – Stir in the Jiffy mix until just combined. Don’t overmix—it should be a little lumpy.
- Cheese it up – Fold in shredded cheddar cheese, if using.
- Bake – Pour the batter into the prepared dish and bake for 40–50 minutes, or until golden brown on top and set in the center.
- Cool slightly – Let the casserole rest for 5–10 minutes before serving. This helps it set up perfectly.
Notes
- Don’t skip draining the corn—extra liquid can make the casserole soggy.
- Letting it rest after baking makes it easier to slice and serve.
- You can prepare it a day in advance, refrigerate, and bake before serving.
- Customize with bacon, jalapeños, or extra cheese, but don’t overload or it may not set.
- Leftovers reheat best in the oven at 325°F for 10–15 minutes.