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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
Cook Time 40 minutes
Total Time 50 minutes
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 8x8 or 9x9-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.