Jiffy Mix Cornbread Casserole
Cornbread casserole made with Jiffy mix is a traditional southern side dish for holiday dinners and family meals. It’s easy to make with just a few simple ingredients, and the result is a delicious spoon bread-style side that’s crusty on the outside and moist on the inside.
Every year for holiday meals we seem to serve the same things, or at least a rotation of the same things, mixing and matching tried and true recipes to create a different variation of the classic menu. One of our family favorites is this spoonable cornbread recipe that’s a true Southern comfort dish.
The recipe has been passed down and around so many times, and prepared by so many home cooks, it deserves a place on your Friendsgiving or Thanksgiving table, too. It’s also perfect for a Southern dinner party or served with chili.
Ingredient Notes
This cornbread casserole is moist, slightly sweet, and full of cornbread flavor. And with only 5 ingredients it goes together in no time and bakes while you finish preparing dinner or setting the table.
- Jiffy corn muffin mix. There is no substitute; trust me! It has the perfect lightly sweet flavor for this recipe. It’s also what I use for my mini muffin appetizers.
- Corn. You’ll use creamed corn (do not drain) for moisture and creaminess, as well as yellow whole kernel corn (drained) for texture.
- Butter. Use unsalted and cut it into ½-inch slices to melt in the microwave. Place in a microwave safe bowl, cover loosely with paper towel or microwave dome, and heat for 30 seconds. Give it a quick stir and continue heating for another 30 seconds, covered, until melted.
- Sour cream. You can use light sour cream or full fat for this.
Tips
You can use a square 8×8-inch baking pan, or ceramic or glass baking dish of equivalent size. The metal pan may bake slightly quicker so check it after 45 minutes by inserting a toothpick into the center. If it seems gummy, bake for 5 more minutes.
If using the metal baking pan, spray it with nonstick cooking spray first.
Double the recipe and cook in a 9×13-inch casserole dish. Cook for 55 to 65 minutes.
Prep ahead by following all the steps, but NOT baking. Cover and refrigerate for up to a day. When ready to use, let it sit at room temperature for at least 30 minutes to take the chill off before cooking.
What To Serve It With
This cornbread casserole is often on our Thanksgiving menu, and pairs well with slow cooker turkey, or ham. Marinated green bean salad is a light vegetable option, and roasted carrots create a balanced menu.
These southern style pinto beans are another classic pairing along with Southern style greens or crockpot green beans.
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Jiffy Mix Cornbread Casserole recipe
This corny spoon bread is moist, slightly sweet, and has two kinds of corn for a delicious bite every time. It starts with Jiffy mix for a great southern side dish all year.
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 cup sour cream
- 1 (15-ounce) can cream style corn
- 1 (15-ounce) can yellow corn, drained
- ½ cup (1 stick) butter, melted
Instructions
- Preheat the oven to 350º F.
- Combine all ingredients and mix well.
- Pour into a 9 x 13 baking dish, or equivalent and bake for 45-55 minutes or until golden brown.
- Serve warm.
This sounds delicious! I may be the only cornbread fan in my house, but that won’t stop me from giving it a try!