Cornbread Casserole
A creamy, soft cornbread dish made with sweet corn and butter.Simple ingredients come together for a classic, comforting casserole.Perfect for holidays, potlucks, and everyday meals.Moist, golden, and satisfying with every spoonful.
Ingredients
- 1 box Jiffy cornbread mix (8.5 oz)
- 1 can sweet corn, drained
- 1 can creamed corn
- ½ cup melted butter
- 1 cup sour cream
- ½ cup melted butter
- 2 eggs
(Optional additions)
- 1 cup shredded cheddar cheese
- 1 diced jalapeño for spice
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- Grease a baking dish and set aside.
- In a bowl, combine sour cream, eggs, and melted butter.
- Add cornbread mix, sweet corn, and creamed corn.
- Mix until combined—do not overmix.
- Fold in cheese or jalapeño if using.
- Spread batter into prepared baking dish.
- Bake 40–50 minutes, or until set and golden on top.
- Let rest 5 minutes before serving.
Notes
- Do not overmix the batter or the casserole may become dense.
- For a firmer texture, bake a few extra minutes.
- For a sweeter casserole, add 1–2 tablespoons of sugar or honey.
- Use full-fat sour cream for the richest and creamiest results.
- Add green chiles or jalapeños for a mild kick.