Can I use fresh corn instead of canned?

Absolutely! Fresh sweet corn is fantastic—just cut the kernels off about 3 ears to match the 15 oz can. Lightly sauté them first with a pat of butter to bring out their sweetness. Don't skip the cream-style corn though—that's what gives the casserole its signature creamy texture.

How do I make this gluten-free?

Easy peasy! Swap the Jiffy mix for a gluten-free cornbread mix (Bob's Red Mill makes a great one). Check that your other ingredients are GF too—some cream-style corn brands sneak in wheat thickeners. Nutritional yeast makes a great cheese substitute if you're avoiding dairy too!

Can I double this recipe for a crowd?

Pssh, I do it all Thanksgiving! Just use a bigger baking dish (11x15-inch works) or two 9x13s. Bake time increases to 55-60 minutes. Pro tip: Stir the batter in batches if your bowl isn't huge—I've had corn kernel explosions mid-mix that ruined a perfectly good shirt.

Why does mine come out dry?

Overbaking is usually the culprit—that oven temp can vary wildly. Start checking at 40 minutes and pull it when the center barely jiggles. Also, measure your sour cream precisely—that 1 cup is what keeps it luscious. Scooping with a liquid measuring cup helps!

Can I make this ahead?

Girl, it gets better overnight! Assemble, cover, and refrigerate up to 24 hours before baking—just add 5-10 extra minutes to the cook time. Some folks swear by freezing unbaked casserole too (thaw in fridge first).

Creamy Cornbread Casserole: 5-Ingredient Comfort Magic

Creamy Cornbread Casserole

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A rich and cheesy cornbread casserole perfect for potlucks and holiday meals.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min
Yield: 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box Jiffy corn muffin mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 cup sour cream
1/2 cup melted butter
1 cup shredded cheddar cheese
1/4 cup diced jalapeños (optional)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix Jiffy mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
Fold in cheddar cheese and jalapeños if using.
Pour into a greased 9×13-inch baking dish.
Bake for 45-50 minutes until golden and set.

Notes

Make ahead: Assemble and refrigerate overnight before baking.
Reheat leftovers in the oven or microwave.

Nutrition

Serving Size: 1/8 of dish
Calories: 320
Sugar: 10
Sodium: 480
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 7
Cholesterol: 45

Find it online: https://kitchenuser.net/creamy-cornbread-casserole-recipe/