Go Back
–+ servings
A slice of cornbread casserole on a plate with a bite taken out of it.
Print Recipe
4.84 from 6 votes

Cornbread Casserole

A classic at any holiday gathering but perfect as a standalong side dish for non-holiday gatherings as well!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Author: Julie Chiou

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.
    1 egg, ½ cup sour cream, 3 tablespoons unsalted butter, ½ teaspoon kosher salt, 15 ounce can sweet corn, 15 ounce can cream style corn
    sweet corn and cream of corn added to wet mixture for cornbread casserole
  • Stir in the corn muffin mix then pour the batter into an 8x8-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.
    8 ½ ounce box Jiffy corn muffin mix
    cornbread mix added to corn mixture in a bowl
  • Serve with freshly minced parsley for garnish if desired.

Notes

This corn casserole can be stored in an airtight container in the fridge for up to five days.

Nutrition

Serving: 1 serving | Calories: 385 kcal | Carbohydrates: 56 g | Protein: 8 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 53 mg | Sodium: 751 mg | Potassium: 334 mg | Fiber: 5 g | Sugar: 14 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.