Jiffy Cornbread Casserole
This Jiffy Cornbread Casserole is an easy side dish for your Thanksgiving or every day meals. I like to describe it as a gooey cheese cornbread.
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup Butter melted
- 1 can Whole Kernel Corn drained
- 1 can Cream style Corn
- 1 cup Sour Cream
- 2 Eggs
- 8 oz Cheddar Cheese shredded
Preheat oven to 375.
Grease casserole dish.
Beat eggs and set aside.
Pour butter into prepared dish.
Add corn (whole kernel and cream style) into dish.
Add eggs and sour cream.
Stir until mixed.
Add 1/2 cheese and stir until mixed.
Add muffin mix and stir until blended.
Top with remaining cheese.
Bake 50-60 minutes or until center is no longer jiggly.
Calories: 292kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 443mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg