Sweet Cornbread Casserole Jiffy (Printable Version)
Sweet, tender casserole with corn, cheddar, and a jiffy-inspired batter. A bold, comforting taco side dish.
# What You'll Need:
→ Batter
01 -
2 boxes corn muffin mix (Jiffy style, 240 g each)
02 -
1 cup (160 g) sweet corn, drained if canned or thawed if frozen
03 -
1 cup (240 g) sour cream
04 -
2 large eggs
05 -
½ cup (120 ml) milk
06 -
1 cup (115 g) shredded cheddar cheese
07 -
¼ cup (15 g) chopped green onions
08 -
¼ cup (35 g) diced jalapeños (optional)
09 -
1 tsp (3 g) garlic powder
10 -
1 tsp (3 g) onion powder
11 -
½ tsp (3 g) salt
12 -
¼ tsp (1 g) black pepper
# Steps To Follow:
01 -
Set oven to 190°C. Grease a 23x33 cm baking dish or line with parchment paper.
02 -
In a large bowl, whisk together eggs, milk, and sour cream until smooth.
03 -
Add corn muffin mix, shredded cheddar, sweet corn, green onions, jalapeños, garlic powder, onion powder, salt, and black pepper to the wet ingredients.
04 -
Stir gently until just combined; avoid overmixing for best texture.
05 -
Pour batter into prepared dish and spread evenly with a spatula.
06 -
Bake on centre rack for 35–40 minutes, or until the surface is golden and a toothpick inserted comes out mostly clean with a few moist crumbs.
07 -
Let cool for 10 minutes before slicing. Serve warm as a side dish.
# Notes and Tips:
01 -
For extra moisture, incorporate ¼ cup melted butter into the batter.
02 -
Replace cheddar with pepper jack for additional heat.
03 -
Serve topped with sour cream, fresh cilantro, or a drizzle of hot honey.
04 -
Transform into mini muffins by baking in a muffin tin for 18–22 minutes.
05 -
Complements pulled pork, chili, grilled chicken, or roasted vegetables.
06 -
Add mango salsa for a tropical accent.
07 -
Store chilled leftovers in an airtight container for up to 4 days. Reheat as needed.