This simple, classic recipe takes Jiffy cornbread casserole to the next level with the flavor of sweet honey. Under ten minutes to prep, one bowl and makes a perfect, moist side dish for any delicious dinner!
If I promise to make any type of cornbread, my husband will agree to whatever dinner I decide to pair with it.
We eat chili at least once a week throughout fall and winter, and he gets a bit tired of it. However, all I have to do is say, "cornbread casserole" or "cornbread" and suddenly, the chili is just fine.
This Jiffy Cornbread Casserole is literally under 10 minutes to prep and the perfect pairing for any comfort food. Baked chicken, chili, or even on the side of tacos!
This is a perfect way to take a simple box of cornbread mix and take it up a notch. Best eaten with butter and a drizzle of honey and definitely with a fork or spoon!
Why you will love this Jiffy Cornbread Casserole:
- It is SO easy to make. Minimal ingredients and very easy to prep. This is a great side dish to pop in the oven while cooking dinner that you can literally stir and bake.
- Pairs well with many dishes. You can have corn casserole with chili, your favorite soup, a simple chicken dish and so much more. It also is great with tacos!
- Can be prepped ahead of time. You can easily prep this dish in advance by either baking it a day ahead of time and warming it up when ready to serve, OR you can prep the batter and chill it until ready to bake.
- There are lots of fun ways to vary it. You can add jalapeño, some cheese, a bit of bacon and more to really add some extra flavor to your jiffy cornbread casserole
- Soft, moist and sweet--you will just love it! This is the kind of cornbread that you eat with a spoon. It is so moist and delicious. The honey really brings out a new level of flavor too.
Ingredients you will need:
- jiffy cornbread mix: I grew up on Jiffy cornbread so using it tastes like my childhood. I am sure you could use a store brand or another cornbread mix if you prefer, just make sure you have 8.5 oz. of it.
- sour cream: I prefer the full fat in this Jiffy cornbread casserole, but you could use a reduced fat version if you prefer. Greek yogurt could sub in as well.
- butter: unsalted is my preference but salted will work
- honey: your favorite. But thinking the latest trend of hot honey would go very well with some jiffy cornbread
- egg: one large egg
- corn kernels: frozen or canned will work well.
- creamed corn: if you have a favorite homemade recipe, feel free to use it. Canned works great
How to make this recipe:
- Whisk together the egg and melted butter. (step 1)
- Add in the honey and sour cream and whisk to combine. (step 2 and 3)
- Add in the creamed corn, con kernels (liquid drained), and cornbread mix. Stir to combine. (steps 4 and 5)
- Transfer to greased or sprayed with oil 8x8 inch baking pan. Bake until golden brown edges (about 45 minutes). (step 6)
Those crispy, golden edges with the moist, corn filled middle are the perfect combination. Best eaten warm, just a few minutes out of the oven.
YUM.
Recipe Notes:
- This cornbread casserole can be baked enough to be more bread like, but ideally its texture is that which would need a fork or spoon to eat. Whatever your preference is fine. You can bake it a touch longer for a firmer texture.
- You can use thawed frozen corn instead of the can of corn. Use about 1 ½ cups corn kernels.
- For a sweeter cornbread casserole, add ⅓ cup honey instead of the ¼ cup.
What to serve with this corn casserole:
I find that any comforting dish pairs well with this recipe. I love it with my Slow Cooker Pot Roast, Sweet Potato Chili, and these Slow Cooker BBQ Country Ribs. Oh my gosh my mouth is watering. If you love your cornbread with your chili, this Simple Turkey Chili is another that I love.
Optional Cornbread Casserole Add-Ins:
- jalapeño: add a kick to this corn casserole by dicing up a jalapeño and adding it to the batter.
- cheesy cornbread casserole: you can add about one cup of your favorite shredded cheese. If adding shredded cheese, note that freshly shredded versus packaged shredded cheese will work better for this recipe.
- ground beef: many people love sausage or ground beef in their cornbread so feel free to add it (already browned) into this dish.
- bacon: add some chopped bacon and even some green onion while you are at it!
- taco seasoning: add a tablespoon of your favorite taco seasoning
- lemon zest: strange but it somehow works. It gives the corn casserole a pop of flavor.
Other simple side dish recipes:
- Easy Instant Mac and Cheese
- Simple Apple Sage Stuffing
- Baked Mac and Cheese
- Cheesy Zucchini Tots
- Pomegranate Rosemary Brie Stuffed Crescent Rolls
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Jiffy Cornbread Casserole with Honey
Ingredients
- 1 box Jiffy cornbread mix (8.5 oz.)
- 1 can cream style corn (approx. 14.75 oz.)
- 1 can corn kernels (approx. 15.25 oz.)
- 1 large egg
- ¼ c butter, melted
- ¼ c honey
- ½ c sour cream
Instructions
- Preheat oven to 350°F.
- Whisk together melted butter and egg to combine. Add in the sour cream and honey and whisk to combine.
- Add in the creamed corn, drained can of corn kernels and cornbread mix. Stir to combine. Grease an 8x8 inch baking pan. Bake for 45-50 minutes until edges are golden brown and a toothpick comes up mostly clean, but a few crumbles are fine.
- Cool for about 10 minutes before serving. Best with a dab of butter and drizzle of honey if you ask me!
Notes
- This cornbread casserole can be baked enough to be more bread like, but ideally its texture is that which would need a fork or spoon to eat. Whatever your preference is fine. You can bake it a touch longer for a firmer texture.
- You can use thawed frozen corn instead of the can of corn. Use about 1 ½ cups corn kernels.
- For a sweeter cornbread casserole, add ⅓ cup honey instead of the ¼ cup.
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