Easy Cornbread Casserole for Holidays & Potlucks

Cornbread casserole is warm, comforting, and incredibly easy to make. It brings together the subtle sweetness of corn, the creaminess of sour cream, and the golden crust of cornbread in one satisfying dish. Whether you’re serving it alongside chili, roasted meats, or enjoying it on its own, this recipe is always a crowd-pleaser.

Ingredients

1. ½ cup butter (1 stick)

2. 1 can (15 oz) whole kernel corn, drained

3. 1 can (15 oz) creamed corn, undrained

4. 1 cup sour cream

5. 3 tablespoons granulated sugar

6. ½ teaspoon kosher salt

7. 1 box (8 oz) Jiffy corn muffin mix

Directions

1. Preheat your oven to 350°F (175°C).

2. Melt the butter in an 8×8 or 9×9-inch baking dish. Tilt the pan to coat the sides.

3. Add the drained whole kernel corn and undrained creamed corn directly into the pan. Stir to combine.

4. Mix in the sour cream until evenly distributed.

5. Add the sugar and salt. Stir gently.

6. Fold in the Jiffy corn muffin mix just until combined.

7. Bake for 35 to 40 minutes or until the top is golden brown and the edges are slightly crispy.

8. Let cool slightly before serving.

How to Serve

Serve this casserole warm from the oven. It pairs beautifully with fried chicken, grilled meats, chili, or a fresh green salad. Garnish with chopped green onions or shredded cheese for extra flavor.

How to Store

1. Let the casserole cool completely.

2. Cover it tightly with foil or transfer to an airtight container.

3. Store in the refrigerator for up to 3 days.

4. To freeze, wrap securely and keep in the freezer for up to 3 months.

5. Thaw overnight in the fridge before reheating in the oven.

Tips for Success

• Don’t overmix the batter. A light stir is all it needs.

• Add chopped jalapeños or bell peppers for a spicy touch.

• Use margarine for a different flavor if preferred.

• Fold in shredded cheese or cooked bacon for an extra-rich variation.

Variations

• Cheesy Version: Mix in 1 cup of shredded cheddar or Monterey Jack.

• Meaty Twist: Add crumbled cooked sausage or bacon to the batter.

• Spicy Kick: Stir in diced jalapeños or a dash of hot sauce.

FAQs

1. Can I prepare this ahead of time?
Yes, mix all ingredients and store covered in the fridge. Bake when ready.

2. Can I use cornmeal instead of Jiffy mix?
Yes, but you’ll need to add baking powder, a bit of sugar, and flour to balance it.

3. Is this dish vegetarian?
Yes, this recipe contains no meat and is fully vegetarian-friendly.

Easy Cornbread Casserole for Holidays & Potlucks

A delightful and comforting cornbread casserole that combines sweet corn with a creamy texture, perfect as a side dish or a main meal.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/2 cup butter (1 stick) Melted
• 1 15-oz can whole kernel corn, drained
• 1 15-oz can creamed corn, undrained
• 1 cup sour cream
• 3 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 1 8-oz box Jiffy corn muffin mix

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Melt 1/2 cup butter in an 8×8 or 9×9-inch pan and spread it up the sides.
3. Add the drained whole kernel corn to the pan.
4. Pour in the undrained creamed corn and mix well.
5. Incorporate 1 cup sour cream evenly.
6. Stir in 3 tablespoons of sugar and 1/2 teaspoon kosher salt.
7. Fold in the Jiffy corn muffin mix until just combined.

Baking

1. Bake for 35-40 minutes or until golden brown edges appear.
2. Cool before serving.

Notes

Cornbread casserole is best enjoyed warm and can be served with fried chicken, barbecue, or chili. For extra flavor, add chopped green onions or a sprinkle of cheese on top. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.