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Cornbread casserole is a classic side dish that will never go out of style! Made with Jiffy corn muffin mix and loaded with sweet corn, it’s super easy to make and turns out delightfully buttery, subtly sweet, and wonderfully fluffy every time.
Boy oh boy are you in for a treat. Cornbread casserole really is something else. Creamy on the inside and the perfect amount of crispy on the outside, this sweet and savory casserole recipe turns simple cornbread into a wonderfully elevated side dish that will have the whole family begging for seconds. The best part? It literally only takes 15 minutes of active time in the kitchen (if that) and you’ll only need a few easy-to-find ingredients.
To keep things easy on you, I used Jiffy Corn Muffin Mix as the base for this recipe. Don’t worry. No one will know. They will think you made this out-of-this-world casserole from scratch.
Why You’ll Love This Cornbread Casserole Recipe
So why make cornbread casserole? Oh, I’ll tell you. Here are some of the reasons I come back to this recipe over and over again.
- Quick and easy. The filling for this casserole literally comes together in less than 15 minutes. It uses boxed Jiffy corn muffin mix, which takes away so much of the hassle. And don’t worry. No one will be able to tell it’s not completely from scratch.
- Utterly delicious. This cornbread casserole strikes the perfect balance between sweet and savory and has the most gloriously moist yet just the right amount of crumbly texture. It’s cornbread(ish) heaven.
- Any occasion. Whether you’re looking for an easy-to-make side dish to bring to your next holiday hoopla or just something special to accompany a weeknight entree, this is the perfect recipe for you.
- Customizable. I love how easy it is to make this cornbread casserole your own. Add a little sugar or honey for extra sweetness or mix in some bacon, cheese, herbs, and/or jalapenos to create a unique flavor profile that satisfies your taste bud’s desires.
What You’ll Need
Here’s what you’ll need to make cornbread casserole. Have a look at the recipe card below for precise measurements.
- Egg – It’s best if the eggs are at room temperature. They will mix more smoothly and easily with the other ingredients.
- Sour cream – Start with room-temperature sour cream. Cold sour cream won’t mix as easily into the batter.
- Unsalted butter
- Kosher salt
- Canned sweet corn – Be sure to drain the corn. You could also roast or boil corn and remove it from the cob.
- Canned cream-style corn – If you don’t have creamed corn, you can blend together a can of drained sweet corn with 1/3 cup milk.
- Jiffy corn muffin mix
How to Make Cornbread Casserole
This incredibly simple cornbread casserole only takes 15 minutes (or less for the skilled baker) to throw together and pop in the oven. Here’s how to do it. Be sure to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 350 °F and grease an 8 X 8-inching baking pan.
- Make the batter. Whisk together the egg, sour cream, butter, and salt, and then stir in the sweet corn and cream-style corn. Stir in the corn muffin mix.
- Bake. Pour the batter into the prepared pan and bake for 35 to 45 minutes.
Can You Make Jiffy Cornbread Casserole In Advance?
Personally, I like to make this casserole the day I plan on serving it. It’s just better fresh and so quick and easy to make that you actually can wait until the last minute.
If you need to make it ahead, that’s fine as well. Allow it to cool completely before sealing it in an airtight container and storing it in the fridge. When you’re ready to enjoy, transfer it to a baking dish, cover with aluminum foil, and bake at 350°F for about 7-10 minutes or until heated through.
Tips for Success
This casserole is incredibly easy to make but that doesn’t mean you don’t have to pay attention to the fine print. Following these simple tips and tricks really makes a difference.
- Grease the pan. Unless you want your cornbread casserole to glue itself to the bottom of the baking pan, be sure to grease it liberally with butter or baking spray. Lining the pan with parchment paper is another option.
- Don’t over-mix. Mix in the cornbread mix just enough to incorporate. Mixing too much can cause the glutens in the mix to overdevelop. This can lead to a tough, dense cornbread casserole.
- Make it sweet. I like my cornbread casserole on the more savory side, but that doesn’t mean you have to agree. Feel free to add a tablespoon of sugar or honey to your batter for a slightly sweeter end result.
- Keep an eye. This cornbread casserole can go from perfect to over-cooked and dry very quickly. So keep an eye on it. Pull it out of the oven as soon as the edges are a nice golden brown.
What to Serve With Cornbread Casserole
Jiffy cornbread casserole is delicious on its own but even more so with a little company. Here are some of my favorite things to serve it with.
- Butter. Keep it simple and enjoy a slice of cornbread casserole with a pad of butter or, better yet, honey butter.
- Mix-ins. This is a great baseline recipe to build upon and make your own. Fold crumbled, cooked bacon, chopped jalapeno, sauteed onions, and/or shredded cheddar cheese into the batter before baking.
- Meaty mains. I have been loving this casserole with roasted turkey during the holidays but it’s really good any time of year. Enjoy it with my Honey Garlic Lemon Pepper Chicken Thighs or this Grilled Steak with Herbed Scallion Topping. Pescetarian? Try my Sheet Pan Salmon and Vegetables.
- With other holiday sides. Hosting Thanksgiving or Christmas this year? Whip up this quick and easy casserole alongside your other favorite festive sides. Check out the section below titled “More Easy Holiday Side Dishes” for inspiration.
How to Store & Reheat Leftovers
- Refrigerator. Allow the casserole to cool completely before wrapping the baking dish in a double layer of plastic wrap. Alternatively, transfer slices of cornbread casserole to an airtight container. Store it in the fridge for up to 5 days.
- Freezer. Once the casserole has cooled completely, wrap the baking dish tightly in a double layer of plastic wrap or transfer slices to a freezer-safe airtight container. Store the casserole in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Transfer the casserole to a baking dish (if applicable) and bake covered at 350°F for about 7-10 minutes or until heated through.
More Easy Holiday Side Dishes
Got the turkey covered but not sure what to serve on the side? This cornbread casserole is a great place to start but here are some of my other favorite holiday sides for you to try this year.
- Green Bean Casserole
- Easy Garlic Knots
- Mac ‘N Cheese Casserole
- Focaccia Fig and Sausage Stuffing
- Sweet Potato Casserole with Marshmallows
- Roasted Balsamic Brussels Sprouts with Caramelized Shallots
Cornbread Casserole
Equipment
Ingredients
- 1 egg
- ½ cup (115 g) sour cream
- 3 tablespoons (42 g) unsalted butter, melted
- ½ teaspoon kosher salt
- 15 ounce (425 g) can sweet corn, drained
- 15 ounce (425 g) can cream style corn
- 8 ½ ounce (241 g) box Jiffy corn muffin mix
Instructions
- Preheat the oven to 350 °F (177 °C)
- Whisk the egg, sour cream, butter and salt together in a large bowl then add the sweet corn and cream style corn and stir once again.
- Stir in the corn muffin mix then pour the batter into an 8×8-inch baking pan and bake for 35 to 45 minutes or until a toothpick comes out clean when inserted into the center of the casserole.
- Serve with freshly minced parsley for garnish if desired.
Easy recipe for this non-cook and it is delicious. Second year making and this year I went crazy and added cheese. Still worked like a dream. Thanks for making me look good.
a cheesy cornbread casserole sounds lovely!!