Corn Bread Casserole
Dinner
Simple

Corn Bread Casserole

Cozy fall corn casserole made with creamed corn, summer corn, sour cream, and Jiffy mix.

"Creamy, sweet, and perfectly golden — this corn bread casserole is fall comfort food at its finest!" - Alexia

55 Minutes
Total Time
8
Servings
Simple
Level

Ingredients

  • 1 large egg
  • 1/2 stick butter (melted)
  • 8 oz sour cream
  • 1 can creamed corn (undrained)
  • 1 can summer crisp corn (drained)
  • 1 box Jiffy corn muffin mix
  • Cracked black pepper (to taste)
  • Smoky paprika (for topping)
  • Cooking spray or butter (for greasing dish)

Instructions

1

Preheat and Prepare

Preheat your oven to 350°F. Grease a Pyrex or round baking dish with butter or cooking spray.

2

Mix the Wet Ingredients

In a large mixing bowl, combine the egg, melted butter, sour cream, creamed corn, and drained summer crisp corn. Season with cracked black pepper and stir until well blended.

3

Add the Corn Muffin Mix

Fold in the Jiffy corn muffin mix gently until just combined. The batter should be thick and slightly lumpy.

4

Top and Bake

Pour the batter into the greased dish and sprinkle the top lightly with smoky paprika. Bake at 350°F for about 45 minutes, or until golden brown and set in the center.

5

Serve

Remove from the oven and let cool slightly before serving. For larger gatherings, double the recipe and bake in a larger dish.