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The Ultimate Easy & Creamy Jiffy Cornbread Casserole

A close-up of a square slice of moist cornbread casserole with visible corn kernels, served on a white plate.
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Make this simple, creamy cornbread casserole using Jiffy mix for a comforting side dish perfect for family dinners or holiday gatherings. This recipe delivers moist texture and classic flavor with minimal effort.

Ingredients

Scale
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style sweet corn, undrained
  • 1 cup sour cream
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, cream-style corn, and sour cream. Mix until just combined; do not overmix.
  3. Pour the melted butter into the batter and stir gently until incorporated.
  4. Pour the entire mixture evenly into the prepared baking dish.
  5. If using cheese, sprinkle the shredded cheddar evenly over the top of the batter.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  7. Let the cornbread casserole cool for 10 minutes before slicing and serving warm.

Notes

  • For a richer flavor, substitute half of the sour cream with plain Greek yogurt.
  • This casserole is freezer-friendly; assemble it completely, cover tightly, and freeze unbaked for up to three months. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a sweeter cornbread casserole, add 2 tablespoons of granulated sugar to the batter.

Nutrition

Find it online: https://cookingzenith.com/easy-creamy-jiffy-cornbread-casserole/