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–+ servings
Butter melting on top of cornbread.
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4.46 from 1147 votes

Jiffy Cornbread with Creamed Corn

Jiffy cornbread with creamed corn makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again and is the perfect side dish. You can serve the Jiffy corn casserole recipe at Christmas and Thanksgiving dinner and it will be a hit.
Prep Time10 minutes
Cook Time55 minutes
Rest Time5 minutes
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: Southern
Servings: 12 pieces
Calories: 228kcal
Author: Julie Pollitt

Ingredients

  • 1/2 cup 1 stick butter, melted
  • 1 can 15.25 ounces cream-style corn
  • 1 can 15.25 ounces whole kernel corn
  • 1 Tablespoon sugar optional
  • 2 - 8.5 ounce boxes Jiffy Corn Muffin Mix
  • 1 cup sour cream

Instructions

  • Preheat oven to 350-degrees.
  • Melt the butter and add to a medium or large bowl.
  • Drain the juice off of the whole kernel corn.
  • Add the can of creamed corn and whole kernel corn. Mix everything together.
  • Add both boxes of Jiffy Corn Muffin Mix and mix well.
  • Add the sugar and mix well. (optional)
  • Add the sour cream and mix well.
  • Pour into a greased 9" x 9" casserole dish.
  • Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.

Video

Notes

After cooking, it will still be a tad moist in the middle.
You can also make this recipe in a cast iron skillet. Heat the skillet, grease with butter, and pour the cream corn casserole into the pan and bake. Heating the skillet ahead of time will make the edges crispy.

Nutrition

Serving: 1piece | Calories: 228kcal | Carbohydrates: 24.5g | Protein: 2.8g | Fat: 14.22g | Saturated Fat: 8.39g | Cholesterol: 31.16mg | Sodium: 350.8mg | Fiber: 1.3g | Sugar: 5.75g