Jiffy Cornbread Casserole

Jiffy Cornbread Casserole
Soft, creamy, slightly sweet, and buttery — this classic side dish is perfect for holidays or weeknight dinners!
🛒 Ingredients (Serves 6–8)
1 box (8.5 oz) Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn (do not drain)
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Optional Add-Ins:
1 cup shredded cheddar cheese
2 tbsp chopped green onions
1/2 tsp garlic powder
1 small diced jalapeño (for heat)
👩‍🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C).
Grease a 9×9-inch baking dish (or similar size).
2️⃣ Mix
In a large bowl combine:
Jiffy mix
Whole kernel corn
Creamed corn
Sour cream
Melted butter
Eggs
Stir until just combined (do not overmix).
Fold in cheese or other add-ins if using.
3️⃣ Bake
Pour mixture into prepared dish and spread evenly.
Bake 40–50 minutes until golden brown and center is set.
Tip: If top browns too quickly, loosely cover with foil during last 10 minutes.
4️⃣ Rest & Serve
Let sit 10 minutes before slicing.
Serve warm.
🌽 Texture Guide
Want it more firm? Bake 5–10 minutes longer.
Want it extra creamy? Add 2 extra tablespoons sour cream.