Cornbread Casserole (With Jiffy)

This Cornbread Casserole made with Jiffy mix is comfort food at its finest. It's the kind of dish that makes you feel at home, whether it's served next to the turkey at a holiday dinner or paired with a simple roast chicken on a weeknight. This casserole takes everything we love about cornbread and gives it a creamy, savory twist.

The best part about this recipe is that it's a breeze to make. The mix of whole corn kernels, creamed corn, and Jiffy mix creates a texture that is fluffy and creamy. Throw in some cream cheese and sour cream, and you've got a side dish that just might outshine the main course. It's the kind of recipe that'll have everyone at the table asking for seconds.

I started making this Cornbread Casserole for holiday dinners, but it quickly became a regular in our meal rotation. It's fantastic with turkey or this Honey Glazed Ham, and it's just as good with a simple roast chicken or even alongside a bowl of chili.

One thing I love about this cornbread casserole recipe is how easy it is to change up. Sometimes I add diced jalapeños for a bit of heat, or mix in some cheddar cheese for extra flavor. You could even throw some crispy bacon pieces in there. 

This casserole is also great for leftovers. It heats up really well, which is perfect for busy evenings. 

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Whole kernel corn and creamed corn: The whole kernels give a nice crunch, while the creamed corn makes the cornbread casserole moist.
• Sour cream: Makes the casserole rich and a bit tangy. You could use Greek yogurt if you want it lighter.
• Butter: Used to cook the onions and grease the dish. It adds flavor and helps make the outside crispy.
• Onion: Gives the casserole a tasty, savory flavor. Yellow onions are best, but white ones work too.
• Cream cheese: Makes the casserole extra creamy. Soften it before mixing for easier stirring.
• Egg: Helps hold everything together as it bakes.
• Sugar: Just a little bit to bring out the sweetness of the corn.
• Kosher salt: Bring out all the other flavors. If you use table salt, use a bit less.
• Cayenne pepper: Adds a little spice. You can add more or less depending on what you like.
• Jiffy corn muffin mix: This box mix makes it easy to get that cornbread taste and texture.

How To Make Cornbread Casserole

Start by preheating your oven to 350°F. While it's heating up, grab a 9x13-inch casserole dish and grease it with a tablespoon of butter.

Next, finely chop your onion. You'll want about ¾ cup when you're done.

Grab a medium-sized skillet and melt the remaining butter over medium heat. Once it's bubbling, add your chopped onions. Cook them for about 3-4 minutes, until they're soft and see-through. Stir in the salt and cayenne pepper, then take the pan off the heat and let it cool down.

Now for the main mixing. In a large bowl, combine the cream cheese, both types of corn, egg, and sour cream. Add in your cooled onion mixture and give it all a good stir.

Carefully fold in the Jiffy corn muffin mix and sugar. Mix it just until everything's combined - you don't want to overmix.

Pour this corn mixture into your greased casserole dish. Cover it with tinfoil and pop it in the oven for 30 minutes.

After 30 minutes, take off the tinfoil and bake for another 5 minutes. You're looking for a nice golden brown color on top.

Once it's done, take it out of the oven and let it sit for about 5 minutes before serving. This gives it time to set up a bit and makes it easier to serve.

Variations

• Make it spicy. Add 1-2 finely chopped jalapeños or 1/4 cup of diced green chiles to the batter.
• Make it cheesy. Mix in 1 cup of shredded cheddar cheese to the batter, or sprinkle it on top for the last 5 minutes of baking.
• Add bacon. Stir in 1/2 cup of crispy, crumbled bacon bits for a smoky flavor.

Make-Ahead, Storing and Freezing

Make-Ahead: You can prepare the casserole up to 24 hours in advance. Mix all ingredients and pour into the greased baking dish, but don't bake. Cover with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before cooking, then bake as directed, adding about 5-10 minutes to the cooking time.

Store: Let the casserole cool to room temperature, then cover the baking dish with plastic wrap or transfer leftovers to an airtight container. It will keep in the fridge for up to 3 days.

Freeze: Cornbread Casserole freezes well. Cool completely, then wrap tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: For refrigerated leftovers, reheat individual portions in the microwave for 1-2 minutes, or until warm. To reheat the entire casserole, cover with foil and warm in a 325°F oven for about 20 minutes, or until heated through. If reheating from frozen, add an extra 10-15 minutes to the oven time.

Recipe Tips

• Make sure your cream cheese is fully softened before mixing. This will help it blend smoothly with the other ingredients.
• When sautéing the onions, cook them until they're translucent but not browned. This gives the best flavor without any bitterness.
• Don't overmix the batter when adding the Jiffy mix. Stir just until combined to keep the casserole light and fluffy.
• If the top of your casserole is browning too quickly, loosely cover it with aluminum foil.
• Let the casserole rest for 5-10 minutes after baking. This helps it set and makes it easier to serve neat portions.
• To check if the casserole is done, insert a toothpick into the center. It should come out mostly clean with a few moist crumbs.

Can I use a different brand of cornbread mix instead of Jiffy?

Yes, you can use other brands of cornbread mix. Just make sure to use an 8-ounce package to keep the proportions correct. The texture and flavor might vary slightly depending on the brand.

My casserole seems too moist. What can I do?

Make sure you drain the whole kernel corn well. Even though this is baked with Jiffy cornbread, the corn will make the mixture more creamy. But every oven is different, so you may need to bake it for an extra 5-10 minutes.

Cornbread Casserole brings comfort and flavor to any meal. It's easy to put together and combines the best parts of cornbread with the creaminess of a casserole. This dish works well for special occasions but is simple enough for everyday dinners too. It's a tasty way to round out any meal!