This easy Cornbread Casserole is made with Jiffy mix and loaded with creamed corn, whole-kernel corn, and sour cream. It's creamy, tangy, sweet, and completely irresistible.
Blending: For a creamy corn texture, opt for blending in either a food processor or blender.
Sweetness: While I've used honey in this recipe, feel free to adjust according to your preference. Skip it entirely, or perhaps add a bit more for a sweeter touch. Maple syrup or sugar are great alternatives, too.
Mixing: After incorporating Jiffy mix into your batter, mix gently. Overdoing it can lead to a heavy, dense result in your cornbread casserole.
Don't Overbake: The casserole is done when the edges are nicely browned and pull away from the sides of the baking pan.
Customize: Add your favorite additions like crumbled bacon, a handful of shredded cheese, or some diced jalapenos for extra flavor and texture.
Storage: Keep slices of cornbread casserole on the counter inside an airtight container for up to 4 days, or freeze for up to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.