Corn Casserole or Bread


Corn Casserole is a great dish to make for a home meal, brunch or any type of “bring a covered dish” get together. It can be whipped up in a matter of minutes. You can cook it a little longer, as I did, to make it more of a cornbread consistency or you can cook it less for a more corn casserole type dish. I could see adding jalapeños to this too! It came out perfectly golden brown and delicious!


Only six ingredients are needed for this dish.



Place all of the ingredients into a bowl.

Stir well combining all of the ingredients.



Pour into a 2 quart casserole dish that

has been sprayed with cooking oil.



Bake in a preheated 425 degree oven for 45 minutes.



Cut into serving size pieces

and serve warm with butter.


Corn Casserole or Bread






  • 1 – 8.5 oz box of Jiffy Corn Muffin Mix
  • 2 eggs, slightly beaten
  • 1 cup sour cream
  • 1/2 stick (1/4 cup) melted butter
  • 1 – 11 oz can Niblets Corn, drained
  • 1 – 14.75 can Cream Style Corn


  1. Preheat oven to 425 degrees.
  2. In a large bowl, stir together all of the ingredients until completely combined.
  3. Using cooking spray, lightly spray a 2 quart casserole dish.
  4. Pour mixture into the casserole dish.
  5. Bake uncovered for 45 minutes until the top is golden brown for a cornbread like consistency or less time if you want a pudding like consistency.


  1. This sounds super easy to make and really good, the Jiffy cornbread mix is forever my favorite 🙂 I can’t get those kinds of corn here but definitely making it next time I’m home. Thanks for sharing!

  2. While I’m here grabbing your Monkey Bread recipe too, I’m wondering if you have something along this line with pumpkin? I acquired 2 small cans of the stuff, but no recipe. Duh….

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