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Cornbread Casserole

Creamed Corn, Jiffy Mix, sour cream and cheese are just a few of the ingredients that make up this absolutely delicious cornbread casserole will be the hit of any holiday or sit down meal!
5 from 4 votes
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Course: Side Dish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 4510kcal


  • 30 ounces corn 2-15 ounce cans of corn kernels
  • 15 ounces creamed corn 1-15 ounce can of creamed corn
  • ½ cup salted butter melted
  • ½ cup sour cream
  • 1 egg large, whisked slightly
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp pepper
  • 8 ounce corn muffin mix Jiffy Mix Box
  • 1 cup pepper jack cheese shredded
  • 2 cups cheddar cheese shredded


  • Preheat the oven to 350 degrees.
  • Prepare a 9X13 inch baking dish by spraying with non-stick spray.
  • In a large bowl, stir together corn, butter, sour cream, egg, onion powder, garlic powder, pepper, corn muffin mix, and pepper jack cheese. Pour this mixture into the prepared pan.
  • Bake for 50 minutes or until it starts to turn golden.
  • Remove from the oven, sprinkle on the cheddar cheese.
  • Return the dish to the oven for another 10 minutes or until it begins to brown.


You can make this in a smaller dish but you will need to increase the bake time by 20-30 minutes more because it is a dense mixture. Just cook until set in the middle.
Other FAQ suggestions: 
  1. I don’t like spicy dishes - what could I use instead of the pepper jack cheese?  You could easily substitute cheddar cheese for the pepper jack.  Other cheeses that would work well would be monterey jack, havarti, or provolone.
  2. How will the recipe change if I use unsalted butter? Just add ¼ teaspoon of salt and it will be just the same.  
  3. Can I use frozen corn to replace the canned corn kernels?  Yes, just use 4 cups of frozen corn.  You can stir it in frozen or thawed and it will work just fine.
  4. Can this be made ahead of time?  Yes, you can stir all of the casserole ingredients together and leave them in a covered bowl or put it into the baking dish and cover that well.  It may be kept in the fridge for up to 2 days. 
  5. Can I use pre-shredded cheese?  Freshly shredded really has a much nicer texture for melting.  It is worth it to shred it yourself. 


Calories: 4510kcal | Carbohydrates: 422g | Protein: 145g | Fat: 270g | Saturated Fat: 151g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 81g | Trans Fat: 4g | Cholesterol: 810mg | Sodium: 6049mg | Potassium: 3275mg | Fiber: 41g | Sugar: 104g | Vitamin A: 9742IU | Vitamin C: 68mg | Calcium: 2827mg | Iron: 15mg
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