Name: Best Jiffy Cornbread Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 boxes Jiffy Corn Muffin Mix; 1 can whole kernel corn · 1 can creamed corn; 1 cup sour cream · ½ cup melted butter; 2 eggs · 1½ cups cheddar

Introduction

Best Jiffy Cornbread Casserole is pure, cheesy, creamy Southern comfort: a buttery Jiffy cornbread base loaded with whole kernel corn, creamed corn, sour cream, and melted cheddar that bakes up golden and irresistible. This 5-minute-prep wonder is the ultimate crowd-pleasing side (or sneaky main) that tastes like cornbread met casserole and fell in love. Served straight from the dish with crispy edges and a sprinkle of green onions, this Best Jiffy Cornbread Casserole recipe offers a stunning, appetizing aesthetic that instantly becomes the star of potlucks, holidays, or weeknight dinners.

Why you’ll love this recipe

5 minutes prep — literally dump and stir.
Cheesy & moist — no dry cornbread here.
Make-ahead & freezer-friendly — even better reheated.
Crowd-size scalable — doubles perfectly.
Endlessly riffable — jalapeño, bacon, or green chile versions.

Ingredients (9×9 or 8×8 dish, 8–10 servings)

Cornbread Base

2 boxes (8.5 oz each) Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn (do not drain)

Creamy Mix

1 cup (240 g) sour cream
½ cup (113 g) unsalted butter, melted
2 large eggs
2 tbsp honey or sugar (optional sweetness)

Cheesy Goodness

1½ cups (150 g) shredded cheddar (divided)
Optional: ½ cup diced jalapeños or green chiles

Garnish

Sliced green onions
Extra cheddar

Essential Tools and Equipment

Large mixing bowl
9×9 or 8×8 baking dish (or 9×13 for double)

Step-by-step process

Preheat oven to 350 °F (175 °C). Grease a 9×9 dish.
Mix everything in a large bowl. Stir in the Jiffy mix, both types of corn and liquid, sour cream, melted butter, eggs, honey, and 1 cup of cheddar cheese, along with the jalapeños, until just combined (lumps are okay).
Pour into dish → spread evenly.
Top with the remaining ½ cup of cheddar.
Bake for 45–55 minutes, until golden, set in the center, and a toothpick inserted comes out with moist crumbs (not wet).
Rest 10 minutes → garnish with green onions.
Serve warm — it scoops beautifully.

Mistakes to avoid

Overmixing — tough texture; stir just until combined.
Low-fat sour cream — less rich; full-fat only.
No rest — falls apart; 10 min = perfect scoops.
Cold ingredients — butter seizes; room temp or melted.
9×13 single batch — too thin; double recipe or smaller dish.

Variations of the Best Jiffy Cornbread Casserole

Jalapeño Cheddar — ½ cup diced jalapeños + extra cheese.
Bacon — 8 slices of crisp bacon crumbled in the mix.
Mexican — green chiles + corn + cotija + cilantro.
Sweet — extra ¼ cup sugar + honey butter top.
Muffins — scoop into 12 muffin tins → 20–25 min.

Tips for better storage & make-ahead

Make-ahead — assemble → cover → fridge 24 hrs → bake +5–10 min.
Freezer — bake → cool → double-wrap → 3 months. Reheat at 350°F for 30 min covered.
Reheating — oven > microwave for crisp edges return.

Frequently Asked Questions

No Jiffy? 17 oz cornbread mix + adjust liquid.
Gluten-free? GF cornbread mix (texture changes slightly).
Double batch? 9×13 pan — same bake time.
Less rich? Half sour cream + half yogurt.
Crunchier top? Broil last 2 min.

Conclusion

Best Jiffy Cornbread Casserole is pure Southern shortcut genius — each cheesy, corny, buttery scoop tastes like the ultimate comfort side that makes everyone ask for the recipe. One bowl turns two boxes of Jiffy into the most requested, most devoured dish at every gathering. Keep Jiffy mix and creamed corn stocked, and potluck glory is literally 5 minutes away. Whether it’s Thanksgiving, game day, or “because Tuesday,” this casserole delivers pure joy and empty pans in perfect harmony. One bite, endless “this is dangerous,” and the quiet thrill of cornbread casserole mastery.