Cornbread is one of those sacred recipes made by grandmas and handed down through the generations, with very heavy preferences for the family recipe. Well… my family isn’t from the south, and my grandmothers were Irish and German. So, our cornbread recipe was always the top-ranked article of the day and never delivered… So we stopped making it. Years later, I found this recipe in our Wedding Cookbook and tried it out. It was the right amount of sweet and savory for our family to like it and takes almost no time to combine and bake. Perfect!
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Part of Our New Years Meal Series!
- Always Perfect Seared Pork Tenderloin
- Black Eyed Peas
- Beans & Barley Salad
- Steamed Turnip Greens
Why I Like This Recipe?
I like this recipe because of its simplicity. Expanding on a box of Jiffy by adding a few more ingredients to the mix really creates a wonderful tasting cornbread. Just mix everything in a bowl and then dump into a casserole dish, and into the oven. It cooks for an hour so you are free to cook the rest of your meal.
Ingredients & Equipment
Ingredients for Cornbread Casserole
- Jiffy Cornbread Mix: 1 little blue box of Jiffy is the base for this recipe. There are a whole host of recipes that use this as a starting point, but this is how we do it at home.
- Can of Sweet Corn: This adds some sweetness to the casserole and some texture as well. Remember to drain the water.
- Can of Creamed Corn: Adds more sweetness and a lot of moisture. Very tasty.
- Plain Greek Yogurt: We sub this in instead of sour cream to shift the nutrition for the better. It does the same thing.
- Butter: Adds a nice layer of flavor and moisture.
- Eggs: Add a couple of eggs to ramp up the moisture and make sure this doesn’t have a chance of being dry.
Equipment
- Mixing Bowl: Something big enough to hold everything. These are a work horse of the kitchen, so make sure you have a good one.
- Casserole Dish: What makes this a casserole! These dishes are usually ceramic and make sure the whole thing cooks evenly.
- Spatula: Rubber coated to scrape out the bowl and smooth the top of the cornbread.
Preparation
Preparing the Cornbread Casserole
This is the easy part (not that there is a complicated part…). Get a big mixing bowl and combine all ingredients in the bowl. Stir or mix thoroughly. You’re done when you see no more dry mix. Pour the batter into a greased casserole dish. Use a medium size dish, you want 2-2.5″ of batter in the dish, with enough room left for any rising so it doesn’t bubble out.
Cook it!
Bake the casserole at 400*F for 60 minutes and until it is brown on top. Take it out and let it cool for 10 minutes to firm up a bit. Then serve it up! Enjoy!
Corn Bread Casserole
Equipment
- casserole dish
- Spatula
Ingredients
- 1 15 oz can Sweet Corn Drained
- 1 15 oz can Creamed Corn
- 1 box Jiffy Corn Muffin Mix
- 1 cup Plain Greek Yogurt
- 2 eggs large, beaten
- ½ cup Butter Melted
Instructions
- Preheat oven to 400°F
- Combine all ingredients and mix well. Pour the batter into a greased casserole dish.
- Bake for 60 minutes, or until browned on the top and baked through. Allow to cool for 10 minutes before serving.
Frequently Asked Questions
Can You Freeze This Cornbread Casserole?
Does This Cornbread Casserole Need to Be Refrigerated?
Bread this moist and sweet is an ideal ground for mold growth. I usually refrigerate this casserole as a leftover to make it last longer. The upside is it reheats very well and doesn’t dry out in the fridge.
Can I Make This Cornbread Casserole the Day Before?
You can totally make this cornbread casserole ahead of time. Just mix it together and leave it in the bowl. Then, a bit before your ready to cook it, pour it into the casserole dish and let it come to room temperature. Then its ready to cook as usual.
How Do I Store the Cornbread Casserole as Leftovers?
I usually cut the casserole into servings and then put those in a leftover container. That way, individual servings can be reheated and it takes almost no time at all.
How Do I Reheat Cornbread Casserole?
The best way I have found to reheat this cornbread is to take individual servings and microwave them for 20 second intervals, until heated through.
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