Name: Jiffy Cornbread Casserole
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat oven to 350℉.

Add the can of corn and creamed corn into a large bowl. Stir in the sour cream.

Pour in the melted butter then add the All Purpose Seasoning and corn muffin mix.

Fold in the cheddar cheese and mix well.

Bake for 45 minutes or until the casserole is cooked through and golden on top.

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My Notes

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Room Temperature Ingredients 🌡️
Allow the sour cream, butter, and eggs (if adding) to reach room temperature before mixing to ensure smooth, lump-free batter and even baking throughout the casserole.
Fold in Corn Carefully 🌽
Gently fold the creamed corn and canned yellow corn into the batter by hand using a spatula rather than overmixing, which keeps the texture light and prevents the corn kernels from breaking down.
Toast the Mix First 🔥
Lightly toast the dry Jiffy mix in a skillet for 2-3 minutes before mixing to enhance its corn flavor and add subtle depth to the finished casserole.
Layer Your Cheese Strategically 🧀
Reserve half your cheddar cheese to sprinkle on top during the last 5 minutes of baking so it melts into a golden crust while the bottom layer integrates throughout the casserole.
Test for Doneness Accurately ✨
Insert a toothpick in the center—it should come out with just a few moist crumbs, not wet batter, as this casserole continues cooking slightly after removal from the oven.