Ingredients
Scale
- 1 box (8.5 ounces) Jiffy cornbread mix
- 1 can (14.75 ounces) creamed corn
- 1 can (15 ounces) corn kernels, drained
- 1 cup (230 g) sour cream, room temperature
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 ½ cups (169.5 g) mild cheddar cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
- Combine Jiffy cornbread mix, creamed corn, drained corn kernels, sour cream, melted butter, eggs, cheddar cheese, kosher salt, and black pepper in a bowl.
- Mix until blended into a thick batter.
- Pour the mixture into the prepared baking dish and bake for 60-65 minutes until golden brown.
- Cool slightly before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better mixing.
Avoid over-mixing to maintain a fluffy texture.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 230
- Sugar: 4g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg