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Easy Cornbread Casserole

Course Bread, Side Dish
Cuisine American
Keyword crockpot-cornbread-casserole
Prep Time 5 minutes
Cook Time 2 hours
Stand time 10 minutes
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 215kcal


  • 1 8 oz box Jiffy corn muffin mix or similar private label store brand
  • cup granulated sugar
  • 1 14.5 oz can creamed corn
  • 1 14.5 oz can corn drained
  • ½ cup salted butter melted
  • 1 large egg beaten


  • In a mixing bowl, whisk together corn muffin mix and sugar. Add cream corn, corn, butter and egg. Mix until fully combined.
  • Oven Method: Pour into a greased 13 x 9 inch casserole dish. Bake in a preheated 350°F oven for 30 minutes or until the center is set when gently shaken. Let stand for 5 minutes then scoop and serve.
  • Crockpot Instructions: Spray the crock of a 6 quart slow cooker or similar with cooking spray. Pour mixture into crockpot. Cover opening with doubled paper towels and lock lid firmly in place. Cook on low for 2-3 hours, or just until cooked through and set. Let stand 5 minutes uncovered, then serve.


Calories: 215kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 278mg | Potassium: 37mg | Fiber: 2g | Sugar: 12g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg