Yield: 12 pieces
Jiffy Cornbread with Creamed Corn
Jiffy cornbread with creamed corn makes a moist Jiffy cornbread side dish–one that you will want to eat over and over again and is the perfect side dish. You can serve the Jiffy corn casserole recipe at Christmas and Thanksgiving dinner and it will be a hit.
Prep Time
10 minutes
Cook Time
55 minutes
Rest Time
5 minutes
Total Time
1 hour 10 minutes
Ingredients
- 1/2 cup (1 stick) butter, melted
- 1 can (15.25 ounces) cream-style corn
- 1 can (15.25 ounces) whole kernel corn
- 1 Tablespoon sugar (optional)
- 2 - 8.5 ounce boxes Jiffy Corn Muffin Mix
- 1 cup sour cream
Instructions
Preheat oven to 350-degrees.
- Melt the butter and add to a medium or large bowl.
- Drain the juice off of the whole kernel corn.
- Add the can of creamed corn and whole kernel corn. Mix everything together.
- Add both boxes of Jiffy Corn Muffin Mix and mix well.
- Add the sugar and mix well. (optional)
- Add the sour cream and mix well.
- Pour into a greased 9" x 9" casserole dish.
- Bake for 50-55 minutes until top is golden brown and knife comes out mostly clean in the center.
Notes
After cooking, it will still be a tad moist in the middle.
You can also make this recipe in a cast iron skillet. Heat the skillet, grease with butter, and pour the cream corn casserole into the pan and bake. Heating the skillet ahead of time will make the edges crispy.
Nutrition Information:
Yield:
12 piecesServing Size:
1 pieceAmount Per Serving: Calories: 228Total Fat: 14.22gSaturated Fat: 8.39gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 31.16mgSodium: 350.8mgCarbohydrates: 24.5gFiber: 1.3gSugar: 5.75gProtein: 2.8g