This classic, simple recipe elevates a Jiffy-style sweet cornbread casserole with the warmth of honey. Ready in under ten minutes of prep, using just seven ingredients and one bowl, it bakes into a perfectly moist side dish that complements any meal.
If I offer to make any kind of cornbread, my husband happily agrees to whatever main dish I choose. We eat chili often in cooler months, and when he tires of it, mentioning “cornbread casserole” or “cornbread” makes everything better.
This recipe is an easy way to turn a boxed cornbread mix into something special. It’s best served warm with a pat of butter and a drizzle of honey and is delicious eaten with a fork or spoon. If you enjoy this, there are plenty of other cornbread variations to try, such as cheesy cornbread casserole or cornbread stuffing, or even salads with cornbread croutons for a twist.
Why We Love This Sweet Honey Cornbread Casserole
So easy to make. With minimal ingredients and simple prep, this casserole is a great dish to pop in the oven while you finish cooking dinner — just stir and bake.
Pairs well with many dishes. It complements chilis, vegetable soups, roasted or air-fried chicken, tacos, and most comfort-style dinners.
Can be prepped ahead. Bake it a day in advance and rewarm, or mix the batter and chill until you’re ready to bake. That convenience makes it a popular holiday side.
Easy to customize. Add diced jalapeño, shredded cheese, cooked bacon, or taco seasoning to change the flavor profile.
Soft, moist, and slightly sweet. The texture is spoonable and tender, and a touch of honey deepens the flavor.
Ingredient Notes
See the recipe card below for exact measurements.
- Jiffy cornbread mix: This recipe uses an 8.5 oz. box for the classic flavor, but any comparable cornbread mix (including gluten-free varieties) will work.
- Sour cream: Full-fat gives the creamiest result, but reduced-fat sour cream or plain Greek yogurt can be substituted. Avoid fat-free options for best texture.
- Butter: Unsalted is preferred so you can control salt, but salted butter is fine.
- Honey: Use your favorite variety; hot honey can add a pleasant kick if you like a hint of spice.
- Creamed corn: Canned creamed corn keeps the recipe quick and simple, though a homemade creamed corn would work too.
Variations and Add-Ins
- Jalapeño: Finely diced jalapeño adds heat when folded into the batter.
- Cheesy: Stir in about 1 cup shredded cheese; freshly shredded melts best.
- Meaty: Mix in cooked ground beef or sausage for a heartier casserole.
- Bacon: Add cooked, chopped bacon and a sprinkle of green onion.
- Taco seasoning: A tablespoon of taco seasoning gives a Tex-Mex twist.
- Lemon zest: A small amount of zest brightens the flavor unexpectedly well.
Step-By-Step Instructions
Step 1: Preheat the oven to 350°F. Whisk together the melted butter and egg, then add the honey and sour cream and whisk until smooth.
Step 2: Add the creamed corn, drained corn kernels, and cornbread mix. Stir just until combined.
Step 3: Transfer the batter to a well-greased 8×8 inch baking pan or an approximately 2-quart casserole dish.
Step 4: Bake 45–50 minutes, until the edges are golden and a toothpick inserted near the center comes out mostly clean; a few moist crumbs are fine.
Step 5: Let the casserole cool about 10 minutes before serving. A dab of butter and a drizzle of honey are optional but delicious.
Step 6: Serve warm, spoonable or slightly firmer depending on how long you bake it.
Recipe Tips
- Swap thawed frozen corn for canned kernels—use about 1 1/2 cups.
- For a sweeter casserole, increase honey to 1/3 cup.
- This recipe doubles well in a 9×13 pan; bake time stays similar.
- For a firmer, more bread-like texture, bake a few minutes longer. For a spoonable, moist result, bake to just set in the center.
Storage
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely to room temperature, transfer to a freezer-safe container, and freeze up to 3 months. Thaw in the fridge and reheat gently.
What to serve with this corn casserole
This casserole pairs well with comforting mains like pot roast, sweet potato chili, slow-cooked ribs, or turkey. It’s a natural companion to chili and other hearty soups and braises.
Other simple side dish recipes
- Easy Instant Mac and Cheese
- Turkey Sausage Stuffing
- Baked Mac and Cheese
- Cheesy Zucchini Tots
- Pomegranate Rosemary Brie Stuffed Crescent Rolls
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Sweet Honey Cornbread Casserole
Ingredients
- 1 box Jiffy cornbread mix (8.5 oz.)
- 1 can cream style corn (approx. 14.75 oz.)
- 1 can corn kernels (approx. 15.25 oz.), drained
- 1 large egg
- ¼ c butter, melted
- ¼ c honey (⅓ cup for sweeter)
- ½ c sour cream
Instructions
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Preheat oven to 350°F.
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Whisk together melted butter and egg. Add sour cream and honey and whisk until smooth.
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Stir in creamed corn, drained corn kernels, and cornbread mix. Pour into a greased 8×8 inch baking pan and bake 45–50 minutes, until edges are golden and a toothpick comes out mostly clean.
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Cool about 10 minutes before serving. Serve with butter and an optional drizzle of honey.
Notes
Texture: For a spoonable, moist casserole bake until just set. For a firmer, bread-like result, bake a few minutes longer.
Corn options: Thawed frozen corn (about 1 1/2 cups) can replace canned kernels.
Sweetness: Increase honey to 1/3 cup for a sweeter finish.
Scaling: This recipe doubles well for a 9×13 pan with similar cook time.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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