Sweet Cornbread Casserole Jiffy

Sweet Cornbread casserole brings a touch of comfort and bold flavor to any table. Designed to echo the cozy sweetness of classic Jiffy cornbread mix, this side dish is easy enough for weeknight dinners yet special enough for festive taco nights and barbecue gatherings.

My first time making this was for a backyard taco night and now my friends ask for nothing else to go with smoky meats and chili. This casserole always disappears fast and everyone begs for the recipe.

Ingredients

• Jiffy corn muffin mix: two boxes for the classic fluffy base Jiffy brings the perfect sweetness and is foolproof to bake
• Sweet corn kernels: either canned or frozen for pops of juicy texture Look for crisp bright yellow kernels
• Sour cream: for a rich tangy bite and super moist crumb Full fat is best for extra creaminess
• Shredded cheddar cheese: for savory melty goodness Go for block cheese and grate it yourself for best flavor
• Milk: to smooth out the batter Whole or two percent gives the best richness
• Chopped green onions: for color and light onion flavor Catch them fresh with bright green tops
• Diced jalapeños: for a spicy hit if you want heat Remove seeds for less kick Choose firm glossy peppers
• Large eggs: for structure and classic cornbread lift Use room temperature eggs for easier mixing
• Garlic powder: for depth and umami
• Onion powder: for additional savory backbone
• Salt: to balance the sweetness
• Black pepper: for just enough warmth

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius then grease a nine by thirteen inch baking dish or line it with parchment to make cleanup easier

Mix Wet Ingredients:

Whisk together the eggs milk and sour cream in a large bowl Keep whisking until smooth and creamy as this forms the moist base for your casserole

Combine All Ingredients:

Add your two boxes of Jiffy mix shredded cheese corn green onions optional jalapeños and all the spices to the bowl Fold in gently with a spatula Only mix until everything is just combined or your cornbread might come out heavy

Bake:

Pour the batter into your prepared baking dish Smooth out the top with your spatula so it bakes evenly Move it to the oven and bake for thirty five to forty minutes The top should be golden brown and the edges will start pulling away Insert a toothpick and it should come out mostly clean with a few moist crumbs for the perfect texture

Cool and Serve:

Allow the casserole to cool for at least ten minutes before slicing This helps it hold together Serve warm as the cheese will still be a little gooey

Save

My favorite part to add is a handful of crispy fresh corn straight off the cob in late summer It makes the casserole extra juicy and sweet My kids love to help sprinkle cheese on top before baking and they always ask if there is enough left for leftovers the next day

Storage Tips

Once cooled slice and store any leftovers in an airtight container in the fridge where it will keep fresh for up to four days If you want to keep it longer wrap tightly and freeze for up to two months Reheat in a toaster oven or regular oven for best texture Otherwise a quick zap in the microwave works when you need a fast bite

Ingredient Substitutions

No Jiffy mix on hand Try your favorite store brand or make your own blend of cornmeal flour sugar baking powder and salt For a dairy free twist swap in your favorite plant based sour cream and cheese and use oat milk or almond milk Pepper jack or Monterey Jack cheese works well for extra flavor Jalapeños can be switched for poblano or left out for a mild version

Serving Suggestions

This sweet cornbread casserole is perfect with chili taco spreads or smoky barbecue Some nights I cut it into squares and top with hot honey and chopped cilantro For a brunch twist serve with fried eggs and avocado or pair it with spicy breakfast sausage

Cultural and Historical Context

Cornbread casseroles have deep roots across the American South and Midwest blending Native American corn traditions with homestyle baking Many families keep a version of this recipe for holiday tables and Sunday dinners The Jiffy mix style became popular in the mid twentieth century for its reliability and nostalgic flavor

Recipe FAQs

→ How do I make the casserole extra moist?

For a moister texture, stir in ¼ cup melted butter along with the wet ingredients before baking.

→ Can I add more spice to the dish?

Yes, use pepper jack cheese or increase the jalapeños for a spicier kick.

→ What other cheeses work in this casserole?

Monterey jack, pepper jack, or a Mexican blend can be swapped in for cheddar for different flavors.

→ How should I store leftovers?

Place cooled slices in an airtight container and store in the refrigerator for up to four days.

→ What is the best way to reheat?

Reheat slices in an oven or toaster oven to retain texture, or microwave for softer results.