Easy Cornbread Casserole

Easy corn casserole

Some people just have the ability to entertain and make it look effortless.  My friend, Charlie is one of those people.  It is a pleasure to watch him in his kitchen.  He has mastered the art of entertaining and makes it look easy.  It is nothing for him to whip up 10 different dishes for a party.  I recently tried his easy cornbread casserole and fell in love with it.

Can you believe I had never made an easy cornbread casserole?  It’s true.  I knew that I just had to have his recipe.  He told me to put out my hand and spread my fingers.  All I had to do was remember 5 ingredients and they are all 1-1-1-1-1.  Seriously what could be easier than this recipe for easy cornbread casserole?

This recipe is a keeper for entertaining a crowd.

Easy Cornbread Casserole Recipe

5.0 from 1 reviews
Easy Cornbread Casserole
Recipe type: Side Dish
Serves: 8
  • 1 – Box Jiffy Corn Muffin Mix
  • 1 – 14oz can whole kernel corn (undrained)
  • 1 – 14oz can cream corn
  • 1 – stick of melted butter
  • 1 - egg
  1. Preheat oven to 375°
  2. In large bowl combine all five ingredients in bowl and mix thoroughly.
  3. Pour mixture into a lightly greased 8x8 baking dish.
  4. Bake in the 375° oven for 30 minutes.
  5. Note: If you double this recipe place in a 9x13 baking dish and bake for 60 minutes.

Kid Ratings: Alexandra 8.5, Ronnie 9, Reis 9, Riley 8


  1. Kim Christmas says

    I am sooooooo lucky, he cooks for me every night!!! 😉 You need to try his bok choy wrapped stuffed fish. Yummmmmmm!

    • FamilyFoodie says

      That sounds amazing! When are we getting together again Kim? I am now craving Bok Choy wrapped stuffed fish.

  2. says

    I have been trying for almost 20 years to get this dish right–your recipe was just exactly what I was looking for. It took longer than 30 minutes to bake (in a corning-ware dish) but was completely delicious. Thanks!

    • FamilyFoodie says

      Thanks Barb! I couldn’t believe how easy it was myself. BTW, how long did it take you to bake it.

  3. says

    I baked it for 45 minutes, and I think it could have used another 5–but that in no way took away from the deliciousness. It was probably the glass dish (things always seem to take longer in those).

  4. says

    I make this too but instead of boxed jiffy corn mix I substitute homemade: 2/3 cup all purpose flour, 1/2 cup yellow corn meal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon salt
    and I think a little bit of cheese usually sneaks in there… I really don’t know how that happens :)

  5. Valerie says

    This was EXACTLY what I was looking for! I usually pay $3 for the restaurant brand mix which still requires the butter and creamed corn and doesn’t make nearly as much! DELICIOUS! I agree with Barb that maybe 50min for a 8×8 glass dish would be ideal otherwise it was perfect! Thanks a bunch for posting!

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