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Jiffy Cornbread Casserole

A warm, cheesy cornbread casserole that’s easy to make and perfect for any occasion, whether as a side dish or a main course.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy cornbread mix
  • 1 can sweet corn, drained
  • 1 cup shredded cheese (cheddar or your choice)
  • 1 cup milk can substitute with almond milk for a lighter version
  • 2 large eggs can omit for a vegan version, add an extra tablespoon of cornbread mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika optional for added flavor
  • 1/2 cup chopped green onions optional topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Jiffy cornbread mix, drained corn, milk, eggs, cheese, salt, pepper, and paprika.
  3. Mix until well combined.
Baking
  1. Pour the mixture into a greased 9×13 inch baking dish.
  2. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  3. Let it cool for a few minutes before serving.

Notes

Serve with dollops of sour cream, a fresh side salad, or enjoy straight from the pan. Leftovers keep well in the fridge for about 3-4 days; for longer storage, freeze tightly wrapped.