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.
Prep. Preheat the oven to 350˚F and grease a 9-inch baking pan (square or round) thoroughly with butter.
Cream the corn. Add half of the corn to a blender with the heavy cream and pulse until almost smooth. Set aside.
Combine the wet ingredients. Whisk together the butter, sour cream, eggs, and honey (if using). Whisk in the corn mixture from the blender.
Add the dry ingredients. Mix the Jiffy mix into the wet ingredients and then fold in the remaining corn kernels.
Bake. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Serve. Let cool for 10 minutes before cutting and serving.
Notes
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.