Creamy Cornbread Casserole {Using Jiffy}

This Creamy Cornbread Casserole using Jiffy Cornbread Mix is moist and delicious. With both sour cream and cream-style corn in the recipe, the texture is as moist as it gets. Jiffy provides this recipe with a shortcut to delicious melt-in-your-mouth cornbread casserole that’s ready to pop in the oven within minutes…

Creamy cornbread casserole recipe

Cornbread Casserole using Jiffy

If you love cornbread recipes as much as I do then you might like my recipe for Mexican Cornbread, Sweet cornbread muffins, or my recipe for cornbread casserole with beef

Cornbread Casserole using Jiffy

Cream Style Corn and Sour Cream make this Cornbread Casserole moist and delicious.

creamy cornbread casserole with jiffy

I prefer to eat a slice warm with a dollop of butter.  It’s heavenly!

Cornbread Casserole Recipe

What goes well with cornbread?

  • chili
  • barbecue chicken
  • butter
  • honey
  • roasted chicken or pork
  • buttered vegetables
  • soups
  • fried chicken
  • ribs
  • holiday turkey

How do you reheat cornbread?

  • You can either heat pieces of cornbread on a plate for 30 seconds in the microwave or place foil on the baking dish and reaheat it in the oven for 10-15 minutes at 350 degrees

How long will cornbread last?

  • 3-4 days covered in the refrigerator

Here’s a Quick Video to show you how I made this recipe…

How to make Creamy Cornbread Casserole

Creamy Cornbread Casserole Using Jiffy

Creamy Cornbread Casserole
5 from 1 vote
Print Pin Rate
Course: bread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 -8 servings
Calories: 169cal
Author: Melissa
Cost: $10


  • 1 large egg
  • 1 cup sour cream
  • 4 tbsp. butter melted (1/2 stick) unsalted
  • 1 8.5 oz. Jiffy cornbread mix
  • 1 Tbsp. sugar
  • ½ tsp. salt
  • 1 15 oz. sweet corn – drained
  • 1 15 oz. cream-style corn


  • Preheat the oven to 350 degrees
  • Mix all of the ingredients – (except for corn) together in a large bowl
  • Fold in corn
  • Pour into a greased 2 qt. casserole dish
  • Bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the middle of the cornbread


nutrition facts are only an estimate 


Calories: 169cal | Carbohydrates: 4g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 248mg | Potassium: 63mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 531IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.2mg

~Melissa – 

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This Post Has 4 Comments

  1. Nana Noodle

    Sw! I never thought of making cornbread (which I love) from scratch! I’ll have to try it.

    Thanks Melissa

    PS praying for Sunday’s showing

  2. Vivian Mahoney

    I have made this several times. 1st from Paula Deen’s Recipe. Then tried adding peas instead of whole kernel corn. DON’T!!
    Last time I added chives and parsley. Excellent.
    Never used an egg though.
    But easy, loved by all.

    1. Melissa

      LOL! I’ll take your advice on the peas! Thanks so much for coming back to share that the recipe was a success and for your words of wisdom. 🙂

  3. Corrine Fisher

    My sister in law makes this especially for the holidays . My mom.loved it. Love it with chili too .or a glass of milk she makes it the same way . I’d put jalepenos 🌶️🌶️ in mine I love hot or spicy C