The turkey is always the star of the show, the best Thanksgiving foods are always the sides. This cornbread casserole was added to our regular Thanksgiving rotation a few years ago, and it’s definitely a recipe I plan to keep making every year. It’s creamy and slightly sweet, with bursts of corn in every bite.
And even better, you can make this one ahead too. Make-ahead recipes make the Thanksgiving meal so much easier to pull together. I can’t imagine trying to make everything on the day of – there are way too many other things going on!
This recipe is way too easy – you can mix it all together in one bowl. First, whisk six eggs. (This is another double batch; you can cut this recipe in half if you’re feeding a smaller crowd.)
Add two cans of cream-style corn, two cans of sweet corn (drained), 16 ounces of sour cream and – you guessed it – two sticks of butter (melted). Mix together.
Stir in two boxes of Jiffy cornbread mix.
Pour into a greased baking dish – then you can bake right away, or refrigerate overnight if you’re making ahead.
Bake at 350 degrees for one hour or until set in the middle and golden brown on top.
- 6 Eggs
- 2 cans Sweet Corn, drained
- 2 cans Cream-Style Corn
- 16 oz Sour Cream
- 2 sticks Butter, melted
- 2 packages Jiffy Cornbread Mix
- Whisk the eggs in a large bowl.
- Add the drained sweet corn, cream-style corn, sour cream and melted butter. Mix well.
- Stir in two packages of Jiffy cornbread mix.
- Bake at 350 degrees for one hour, or until casserole is set in the middle.