Amazing 1-Pan cornbread casserole Joy

Hi everyone, I’m Alex, and I’m so happy you clicked on this! Trust me, I remember those days when the sheer thought of a complicated side dish made me dread holidays. That’s why this Easy Jiffy Cornbread Casserole is truly my masterpiece of simplicity. If you need the Best Creamy Thanksgiving Side Dish in your life without spending hours fussing, this is it. After climbing that corporate ladder and discovering the real joy comes from a warm, simple bake like this, I had to share. This recipe uses that trusty Jiffy mix to make an incredibly comforting side that tastes like it simmered all day. You deserve food this good without the stress!

Why This Creamy Cornbread Casserole Recipe Works So Well

So, why do people go absolutely wild for this particular dish? Honestly, it’s a magic trick in a nine-by-thirteen dish. While some folks worry that using a mix means sacrificing quality, I’m here to tell you that for this specific Easy Corn Casserole, the Jiffy mix is actually the secret weapon for that incredible texture. It creates something that borders on a luscious Creamy Corn Pudding Recipe, but with zero fuss. It’s the best of both worlds, really. We combine it with pantry staples to get that perfect result every time.

• Quick Prep Time for Your Cornbread Casserole: You seriously cannot beat the 10-minute prep time. If you’re looking for a last-minute, hearty Simple Corn Dish for a weeknight that tastes like you planned for days, this is your go-to recipe.
• Ultimate Comfort Food Casseroles Texture: This isn’t dry, crumbly cornbread, no sir! Thanks to the way we mix the canned corn and sour cream, you get this beautiful, slightly custardy interior. It’s wonderfully rich and screams comfort food perfection. It’s the fluffy, slightly sweet result you hope for from any great Jiffy Corn Casserole.

Essential Ingredients for the Perfect Cornbread Casserole

When we talk about making the best cornbread casserole, ingredients matter, even when we are keeping things simple! I’ve listed everything you need right in the recipe card, but let me walk you through why these components work their magic together. You need that full box of Jiffy Corn Muffin Mix, of course, but the real moisture comes from combining the 15 ounces of creamed corn *with* the drained whole kernel corn. We fold in one whole cup of sour cream and two eggs, which help make it rich. And don’t forget the foundation: half a cup of unsalted butter, melted, which plays a crucial role later in the baking process!

Ingredient Notes and Substitutions for Your Cornbread Casserole

If you absolutely cannot find Jiffy mix, and I mean *cannot*, you can try a standard cornbread mix, but you’ll need to jazz it up significantly. I suggest adding an extra yolk and maybe a splash of buttermilk to compensate for the richness the Jiffy blend usually provides. However, trust me on this: the creamed corn is non-negotiable! It’s what turns this from a bread into that luscious, almost soufflé-like texture—the secret behind what makes it such a fantastic Simple Corn Dish.

Step-by-Step Instructions for This Easy Corn Casserole

Okay, Alex here again, and this is where the meal planning magic happens with barely any effort! Getting this Cornbread Casserole ready for the oven takes next to no time, which is exactly why I love it for Tuesday night or for a packed weeknight casserole ideas. You’ll want to start by getting your oven warmed up to 350°F (175°C). Then, grab that 9×13 inch dish—greasing it first is important, but the real secret is coming right up!

In a big bowl, just mix everything except that melted butter until it’s *just* combined. Seriously, stop mixing when you don’t see large dry streaks anymore. Over-beating this batter is our biggest enemy here if we want that creamy center!

Preparing the Pan for the Best Cornbread Casserole Bake

Pay close attention here, because this step is what separates a good casserole from the *best* one. We don’t mix the butter into the batter! You pour that half cup of beautiful melted butter directly into the bottom of your prepared baking dish. Spread it around so it covers the entire bottom surface. Then, carefully pour that corn mixture—all of it—right on top of the butter layer. Do not stir it in! This separation is what allows the bottom layer to cook up slightly differently, giving you that perfect crisp edge while the middle stays unbelievably soft and moist.

SAVE

Baking Time and Checking Doneness for Your Cornbread Casserole

Once it’s sitting pretty in the oven, you’re looking at about 45 to 55 minutes. We want that top to be a lovely, deep golden brown—that’s your first big clue. When you think it’s close, slide a clean toothpick right into the center. If it slides out clean, or maybe with just a few moist, tender crumbs clinging to it, you’re golden! Pull it out because we need the essential cooldown. Let this wonderful cornbread casserole rest uncovered on the counter for at least 10 minutes. This short wait lets the whole thing firm up so when you slice into it, it holds its shape beautifully.

SAVE

Making Your Cornbread Casserole a Southern Cornbread Casserole

You might be thinking, Alex, is a recipe using a box mix really Southern Cornbread Casserole material? And the answer is a resounding YES! While some purists might insist on stone-ground cornmeal, this style—creamy, slightly sweet, and incredibly soft—is absolute Gospel at every Southern table I’ve ever known, especially for holidays. People expect this texture!

I vividly remember setting this out last Thanksgiving; it vanished faster than the mashed potatoes. It’s the ultimate crowd-pleasing Holiday Casserole Side Dish because it travels well and feeds such a crowd. Even using the Jiffy mix doesn’t take away from that feeling of deep-down, soulful southern comfort. It’s proof you don’t need complicated steps to honor tradition. I’ve linked to some of my favorite true comfort food pairings if you want to make a full country feast!

Variations: From Simple Corn Dish to Loaded Cornbread Casserole

You know I love keeping things simple, but sometimes you want to take this perfectly creamy cornbread casserole up a notch, right? This base recipe is so forgiving, making it the perfect canvas for creating everything from an easy Tex-Mex style dish to a hearty, stick-to-your-ribs meal. If you’re looking to move this from a Simple Corn Dish side into a main event, or just want more texture, I’ve got a few ideas!

For example, if you want something leaning toward a Cowboy Cornbread Casserole vibe, you can easily add a layer of cooked, seasoned ground beef and maybe some black beans underneath that corn batter before you bake. That turns it into a real dinner centerpiece!

Spice and Cheese Additions to Your Cornbread Casserole

If you want some heat but don’t want a full-blown Cowboy Casserole, sharp cheddar or Monterey Jack cheese is your best friend. Stir about one cup of shredded cheese right into the batter after you mix the wet and dry ingredients. It melts beautifully and adds that lovely pull when you serve it up.

SAVE

For a little kick that works wonders with the sweetness, try folding in half a can of those diced green chilies—the mild ones are perfect—along with the corn. A little bit of smoky heat really brings out the flavor profile. You can find some great ideas for adding small savory bites in my post about appetizers and snacks that might inspire you!

Serving Suggestions for Your Cornbread Casserole Side Dish

This creamy cornbread casserole is unbelievably versatile, which is why I always keep the ingredients on hand. While it’s frequently requested as a Thanksgiving Corn Casserole staple, it’s equally fantastic any random Tuesday night! It truly shines alongside hearty main dishes that need something sweet and savory to balance them out.

You absolutely must try pairing a slice with:

• A big bowl of hearty, slow-cooker chili. That slightly sweet side cuts the spice perfectly.
• Alongside a simple roast chicken or baked ham for a family gathering.
• It’s amazing used as the base for Sloppy Joes instead of regular sandwich bread—check out my tips for Texas toast pairings for more on that concept!

Honestly, any meal that needs a scoop of creamy, comforting goodness is the right meal for this side dish!

Storage and Reheating Instructions for Leftover Cornbread Casserole

Oh, the best part: leftovers! That’s part of why I love making a big batch of this cornbread casserole; it carries flavor so well. Once it has cooled off completely—this is important so you don’t create steam—transfer any extras into an airtight container. It keeps beautifully in the fridge for about three to four days. Don’t worry about it drying out; the sour cream and corn keep it wonderfully moist!

Reheating, again, is simple. If you want that soft, fresh-from-the-oven texture back, scoop out a portion and warm it up in the microwave for about 45 seconds. If you’re serving a crowd, I actually prefer popping individual servings onto a baking sheet at 350°F for about 10 minutes. That little bit of dry heat crisps the edges up just right, bringing back that fantastic texture we worked so hard for!

SAVE

Frequently Asked Questions About This Cornbread Casserole Recipe

I love hearing from you guys! Since this cornbread casserole is such a staple, I get tons of great questions over on my Facebook page—you can find me at Pure Cooking Joy if you ever want to say hello! Here are a few of the things folks ask most often about nailing that perfect texture.

Can I make this Cornbread Casserole ahead of time?

You absolutely can prep this ahead, which is a lifesaver when you’ve got a huge holiday meal going on! I highly recommend mixing all your ingredients up—the Jiffy mix, the two cans of corn, the eggs, the sour cream—and storing that batter in the fridge overnight. It actually helps all those flavors marry together. Just remember, you need to pour that melted butter in the bottom right before the batter goes in, and then move it straight to the oven from there. Baking it ahead is fine too, but reheating always works best if made fresh!

What is the difference between this and Creamy Corn Pudding Recipe?

That’s a great question, because they definitely share some DNA! The main difference is how we build the structure. When people call this a Creamy Corn Pudding Recipe, they often mean a very traditional pudding where the structure comes heavily from lots of eggs and fresh or canned corn, maybe just a little bit of flour or no mix at all. With my recipe, that Jiffy mix is holding the structure together, making it super reliable and giving it that distinctive sweet, cornbread top. Ours is built for ease and that slight sweetness that everyone loves, where traditional puddings can sometimes lean more savory.

Can I use milk instead of sour cream in this Easy Corn Casserole?

Oh, I really wouldn’t recommend swapping out the sour cream for plain milk in this Easy Corn Casserole, and here’s why. The sour cream does so much more than just add liquid; it brings essential fat content and a necessary tanginess that cuts through the sweetness of combining the two types of corn. If you swap it for regular milk, your casserole will likely come out much thinner, more runny, and definitely less rich. You’ll lose that perfect dense, creamy interior we are aiming for in this comfort food staple!

Nutritional Estimates for Your Simple Corn Dish

Look, I’m not a nutritionist, and I believe food is first and foremost about joy and comfort, especially when we are talking about a classic casserole like this! That said, I know some of you like to keep track, so I ran the numbers based on the ingredients listed for this cornbread casserole. Remember, these are just estimates for one serving, and they can change based on what brand of Jiffy mix or Jiffy creamed corn you pick up!

This is a rich, satisfying Simple Corn Dish, so it leans toward the higher side for fat and calories, which is part of why it makes such good comfort food casseroles! These numbers are calculated for eight generous slices:

• Serving Size: 1 slice
• Calories: About 320
• Fat: 18g (A good chunk of that is the butter, naturally!)
• Carbohydrates: 35g
• Protein: 5g
• Sugar: 14g (That sweetness is what makes it so addictive!)

So, enjoy the flavor, and let’s call it what it is: a fantastic, soul-satisfying indulgence for your next gathering. That’s all that really matters!

Share Your Experience Making This Cornbread Casserole

Alright, friends, now it’s your turn! I have shared my absolute favorite, tested-and-true way to make this creamy comfort food, but I live for hearing how you make it your own. Did you serve this cornbread casserole alongside a huge holiday ham? Or maybe you tried turning it into a main meal?

I would be so thrilled if you’d scroll down, leave a quick comment, and let me know how your bake turned out. Seriously, tell me if you gave it a rating! Every single piece of feedback helps me know that this recipe is bringing just as much joy to your table as it does to mine.

If this creamy dream became your new favorite Holiday Casserole Side Dish, snap a photo and tag me on social media—I truly want to see it! Happy cooking, everyone. It means the world to me when you share your kitchen successes!

Easy Jiffy Corn Casserole: The Best Creamy Thanksgiving Side Dish

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Hi, I’m Alex, and I’m so glad you’re here. This creamy cornbread casserole uses Jiffy mix for a simple, comforting side dish perfect for your next family gathering or weeknight dinner.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 50 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1 can (15 oz) creamed corn, undrained
• 1 can (15 oz) whole kernel corn, drained
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, and eggs. Mix until just combined. Do not overmix.
3. Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
4. Pour the corn mixture directly over the melted butter in the dish. Do not stir the batter into the butter.
5. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
6. Let the cornbread casserole cool for at least 10 minutes before you slice and serve it.

Notes

• For a sweeter side dish, you can add 1/4 cup of granulated sugar to the batter.
• This recipe is a fantastic, easy side dish for Thanksgiving or any holiday meal.
• If you want a slightly crispier edge, bake it in an 8×8 inch pan, reducing the baking time slightly.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 14
• Sodium: 450
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 2
• Protein: 5
• Cholesterol: 65