This easy Jiffy cornbread casserole recipe is a comfort food side dish made with a panty staples and just 5 minutes of prep. A perfect side for Thanksgiving and other holidays - or any day!
Ingredients
- 14.75 ounces whole kernel sweet corn drained
- 14.75 ounces cream style sweet corn
- 8.5 ounces Jiffy corn muffin mix
- 2 large eggs
- 1 cup sour cream
- ½ cup butter melted
Instructions
- Preheat oven to 350℉. Coat an 8 inch baking dish with non-stick cooking spray and set aside.
- Combine all ingredients in a large bowl; mix well. Pour batter into the baking dish.
- Bake for 40-50 minutes, until set in the center and light golden brown at the edges.
Notes
- You can use 15 ounce cans of corn instead of 14.75 without any noticeable difference.
- Add ½ to 1 cup shredded cheese for a cheesy corn casserole.
- Cover and refrigerate leftovers for up to 4 days.
- In the slow cooker: Add the combined ingredients to a lightly greased crock pot and cook for about 2-3 hours on high or 4 hours on low. The center will be set when the casserole is done.
Nutrition
Calories: 345kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 443mg | Potassium: 242mg | Fiber: 3g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!