Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 10 Servings
It’s been several years since the first time I had this Jiffy Cornbread Casserole! I fell in love with this at first bite. Now, I am still in love with it, several years later! Allow me to share this with you today. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!
1 can Whole Kernel Corn drained
1 box Jiffy Corn Muffin Mix
8 ounces Cheddar Cheese shredded
1/2 c butter melted
1 can Cream Style Corn
1 c Sour Cream
Prepare the oven and preheat to 190 degrees C or 175 degrees F.
Apply cooking spray in a casserole dish.
In a mixing bowl, add the cracked eggs and beat until creamy. Set aside.
Add the melted butter into the prepared casserole dish and spread it evenly.
Add the corn into the casserole dish and spread them evenly.
Add the sour cream and eggs, then stir until well blended.
Add half of the cheese, then stir again until well blended.
Add the muffin mix, then stir until well combined.
Sprinkle the rest of the cheese over the muffin mix. Feel free to add more!
Place it inside the preheated oven and bake for about an hour or until done.
Remove from the oven and allow it to rest for a few minutes at room temperature.
Serve warm and enjoy!
Calories: 292kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 443mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg