This comforting cornbread casserole is a moist and delicious side dish that pairs well with many main dishes, including beans, baked ham, chicken, soups, stews, and chili. Sour cream, butter, and cream-style corn make it super moist and more like a side dish casserole than a bread. And you’ll like the fact that it’s easy enough for any meal. Combine a package of corn muffin mix with eggs, sour cream, butter, and two cans of corn, and you have a fantastic side dish!
Whether you’re serving it at a holiday gathering, a potluck, or a weeknight dinner, this corn casserole is sure to be a hit with everyone at the table.
Recipe Variations
- Cheese: Add 1 cup of sharp cheddar, Monterey jack, or pepper jack cheese to the batter.
- Vegetables: Add a few tablespoons of finely chopped onions and red bell pepper for extra flavor and color.
- Heat: Add 2 tablespoons of minced jalapeño pepper to the batter.
- Sausage: Brown 1/2 to 1 cup of sausage, drain it well and add it to the batter.
Serving Ideas
This cornbread casserole is an excellent side dish. Here are some main dish and accompaniment ideas.
Beans: The casserole pairs beautifully with baked beans, slow cooker red beans and rice, and barbecued baked beans.
Pork Ribs: The casserole’s moist, creamy texture balances the smoky, tangy flavor of BBQ ribs.
Pulled Pork: The natural sweetness of the corn contrasts nicely with the savory and tangy pulled pork.
Fried Chicken: Crispy buttermilk fried chicken and moist, creamy casserole make a fabulous Southern-style meal.
Coleslaw: A crisp, tangy coleslaw adds a refreshing contrast.
Chili: If you like cornbread with your chili, change things up with this flavorful casserole.
PrintCornbread Casserole
Try this moist and delicious Jiffy mix cornbread casserole as a perfect side dish for your next meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Side Dish, Casserole
- Method: Bake
- Cuisine: American
Ingredients
- 2 large eggs
- 1 cup sour cream (full fat or light)
- 1/2 cup butter, melted
- 1 8.5-ounce package Jiffy corn muffin mix (or similar)
- 1 15-ounce can whole kernel corn (drained)
- 1 14.75-ounce can cream-style corn
Instructions
- Prepare the Oven and Pan: Heat the oven to 350 F and grease a 9-inch baking pan or line it with greased parchment paper.
- Mix the Eggs: Whisk the eggs with the sour cream in a mixing bowl, then whisk in the melted butter.
- Make the Batter: Add the corn muffin mix and blend well.
- Add the Corn: Add the drained kernel corn and creamed corn to the batter and stir to blend.
- Spread in the Pan: Spread the batter in the prepared baking pan.
- Bake: Bake the cornbread casserole for 45 to 55 minutes or until the top is lightly browned.
- Cool Slightly: Transfer the casserole to a rack to cool.
- Serve: Cut the cornbread into squares and serve it warm with a drizzle of melted butter if you like.
