jiffy cornbread casserole recipe
The Best jiffy cornbread casserole recipe
I love how versatile it is. You can serve it with a simple green salad, some cold cuts and cheese for a quick lunch, or even as a side to a roasted chicken dinner. My kids swear by it too—it’s their favorite way to eat their veggies when they’re mixed into the batter. Plus, it’s got a little something for everyone: the crunch of the corn, the melt of the cheese, and that familiar sweetness that makes it feel like a treat. And honestly? It’s not too heavy, so it’s a lighter option than you’d think. It’s the kind of dish that feels indulgent but actually makes sense for everyday eating. Plus, it’s got all the nutrients of whole grains and protein from the cheese, so it’s not just comforting—it’s actually good for you too.
Classic Jiffy Cornbread Casserole
A comforting, one-bowl casserole that combines tender cornbread with savory tomato sauce and crispy edges. Perfect for weeknight dinners or potlucks.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup cornmeal
- 1 cup buttermilk
- 1 large egg
- 1/2 cup melted butter
- 1 (28 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9×5-inch loaf pan. -
2
In a large bowl, whisk together flour, salt, baking powder, and cornmeal. Stir in buttermilk, egg, and melted butter until just combined. -
3
In a separate bowl, mix tomato sauce, garlic, oregano, and black pepper. Pour half into the prepared pan. -
4
Spoon the cornbread batter evenly over the sauce, spreading it to the edges. Sprinkle the remaining cheese on top. -
5
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Loaf pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Jiffy Cornbread Casserole Works
❓ Frequently Asked Questions About Jiffy Cornbread Casserole
1. What is the best way to ensure the cornbread stays soft and moist after baking?
Add an extra ½ cup of buttermilk or milk to the batter if you prefer a softer texture. Alternatively, refrigerate the casserole for 10–15 minutes before serving to let the edges firm up slightly while keeping the center tender.
2. Can I use a different type of cornmeal if I don’t have fine-ground cornmeal?
For a slightly coarser texture, coarse-ground cornmeal works in a pinch, but fine-ground cornmeal yields the most even, cake-like result. If using coarse cornmeal, stir it into the batter thoroughly before adding the rest of the ingredients.
3. How do I know when the casserole is fully cooked?
The casserole is done when the top layer is golden brown and the edges pull away from the dish slightly. A toothpick inserted into the center should come out clean, though a few moist crumbs are fine. If the center looks slightly underdone, let it sit for 5 minutes before serving.
4. Is it safe to make this recipe ahead of time?
Yes, this recipe holds well when refrigerated for up to 2 days. To reheat, warm it in a 350°F oven for 15–20 minutes until heated through. For a crispier texture, broil for 2–3 minutes at the end.
