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Honey cornbread on plate with butter and honey drizzle.
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5 from 4 votes

Jiffy Cornbread Casserole with Honey

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!
Prep Time10 mins
45 mins
Total Time1 hr
Course: Appetizer, Side Dish
Cuisine: American
Servings: 9
Calories: 289kcal
Author: Lorie Yarro

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.

Nutrition

Calories: 289kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 503mg | Potassium: 188mg | Fiber: 3g | Sugar: 17g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg