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Ultimate Creamy Jiffy Corn Casserole with a Savory Twist

Two golden slices of cheesy cornbread casserole featuring visible corn kernels, served on a white plate.
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Make this easy, creamy cornbread casserole using Jiffy mix for a comforting side dish perfect for Thanksgiving or weeknight dinners.

Ingredients

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  • 1 (8.5 ounce) package Jiffy Corn Muffin Mix
  • 1 (15 ounce) can creamed corn, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon black pepper
  • Optional: 4 slices cooked bacon, crumbled (for savory twist)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, and beaten eggs. Mix until just combined; do not overmix.
  3. Stir in the melted butter and black pepper. If you are adding the optional bacon, gently fold it into the batter now.
  4. Pour the batter into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  5. Bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  6. Let the cornbread casserole cool for 5 to 10 minutes before cutting and serving.

Notes

  • For a sweeter casserole, substitute the sour cream with an equal amount of plain Greek yogurt and add 2 tablespoons of granulated sugar to the batter.
  • This is a great make ahead casserole; cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the baking time.
  • If you want a richer, more Southern cornbread casserole flavor, use buttermilk instead of regular milk if your Jiffy mix calls for it, or add 1/4 cup of buttermilk to the batter.

Nutrition

Find it online: https://cookingbyfelix.com/easy-cornbread-casserole-recipe/