Sweet Honey Cornbread Casserole

Sweet jiffy cornbread casserole on plate with honey drizzling over top.

5 from 8 votes

Sweet Honey Cornbread Casserole

This simple, classic recipe takes jiffy sweet honey cornbread casserole to the next level with the flavor of sweet honey. Under ten minutes to prep, only 7 ingredients, one bowl and makes a perfect, moist side dish for any delicious dinner!

Prep Time10

Total Time1

Course: Appetizer, Side Dish

Cuisine: American

Servings:

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 (⅓ cup for sweeter)
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

Storage: Store this sweet cornbread casserole in an airtight container in the refrigerator for about 3-4 days. To freeze, make sure it cools completely to room temperature (to keep it from becoming soggy) and then transfer to a freezer safe container and freeze for up to 3 months.

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 1/2 cups corn kernels.

For a sweeter cornbread casserole, add 1/3 cup honey instead of the 1/4 cup.

I have doubled this recipe many times and made it in a 9x13 inch baking pan with success. Cook time is pretty much the same or close as well!

Nutrition