Description
Cornbread casserole is the ultimate cozy side dish. This dish is rich, golden, and bursting with flavor. With its slightly crisp edges and soft center, every bite feels like comfort food at its finest. The sweet and buttery cornbread pairs perfectly with the savory taste. It’s perfect for holidays and weeknight side dishes.
Ingredients
Scale
- 8 oz – jiffy corn muffin box mix
- 1/4 cup – salted butter (melted)
- 15 oz – whole kernel corn can
- 1 cup – sour cream
- 2 – large eggs
- 1/4 cup – granulated sugar
- 1/2 teaspoon – salt
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish with nonstick spray or butter.
- Melt the butter, but allow it to cool slightly so it’s warm -not hot- before mixing. (Hot butter can scramble the eggs.)
- In a large mixing bowl combine Jiffy mix, melted butter, drained whole kernel corn, creamed corn, sour cream, eggs, sugar, and salt. Stir until fully combines. Avoid over-mixing.
- Pour the batter into the prepared dish and smooth the top. (Optional: Sprinkle a little sugar on top now or halfway through baking for a sweet crust.)
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and the center is set. Glass dishes tend to take a little longer than metal.
- Cool slightly before serving. Cut into squares for a cleaner presentation, or scoop it out with a spoon.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
