Cornbread Casserole

Cornbread Casserole
Cornbread, oh how I love you! Nothing says comfort food quite like cornbread. Here is one of my favorite twists on traditional cornbread. This casserole is like a creamier version of regular cornbread and is packed full of corn kernels giving it so much yummy texture. Best of all, with only 5 ingredients, it is so super easy to make. It’s the perfect side to go with another one of my favorites, Quick and Easy Chili.

Cornbread Casserole


  • 1 stick butter
  • 15 oz can creamed corn
  • 15 oz can whole kernel corn, drained
  • 2 boxes Jiffy cornbread muffin mix
  • 16 oz sour cream


  1. Preheat oven to 350 degrees.
  2. Place butter in a 2 quart casserole dish and place in the oven until butter is melted.
  3. Meanwhile, in a medium bowl, combine remaining ingredients and mix well.
  4. Carefully remove dish from the oven and add corn mix to the butter. Slowly stir until completely combined and you don’t see any melted butter.
  5. Bake 45-55 minutes or until a toothpick comes out mostly clean. The edges should be golden but the inside will still be a little soft.
Cornbread Casserole
Cornbread Casserole

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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