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Jiffy Cornbread Casserole

Jiffy Cornbread Casserole

This is my favorite Jiffy cornbread corn casserole recipe. As far as I'm concerned, you can never have too much corn, and this recipe uses it three ways: Regular, creamed, and Jiffy mix. It is so moist and delicious, it will make your mouth water as soon as you smell it beginning to bake!

Cooking Time: 1 hr 40 min

  • 1 can (17-ounce) whole corn
  • 1 can (17-ounce) creamed corn
  • 1 cup sour cream
  • 1/2 cup melted margarine
  • 1 (8.5-ounce) package Jiffy Corn Muffin mix
  • 2 eggs
  1. Preheat oven to 300 degrees F.
  2. Be sure to drain cans of corn. Then combine all ingredients in a large bowl and mix thoroughly.
  3. Pour into a 2-quart casserole dish.
  4. Bake at 300 degrees F for 1 hour 40 minutes.
  • For some added zing, add prepared green or hot chiles to the mixture.
  • FYI — Jiffy Corn Muffin Mix is a commercial preparation available in the USA. You might get by using the dry ingredients for regular corn bread and perhaps the oil.

Best Ever Cheesy CornbreadFor lots more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.




Easy Biscuits and GravyIf you liked this recipe for Jiffy Cornbread Casserole, you're sure to love these 18 No-Fail Country Recipes. Check them out today!





Want more easy side dish recipes like this one? Our free eCookbook 25 Stupidly Easy Recipes for Fall has seven delicious recipes for sides.




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