Loaded Cornbread Casserole
This Loaded Cornbread Casserole is made with Jiffy mix, bacon, cheddar cheese, corn, and jalapeños for an easy Southern-inspired side dish perfect for holidays, BBQs, and potlucks.
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Servings: 12 serving
Equipment
- 9x13 baking dish
Ingredients
- 1 cup sour cream
- 2 large egg
- 1/4 cup butter melted
- 8 slices bacon chopped
- 15 ounce corn drained
- 5 stalk green onion use white and green parts
- 1/2 cup pickled jalapeños roughly chopped
- 1.5 cup cheddar cheese shredded or grated
- 2 box Jiffy each box is 8.5oz
Instructions
- Preheat the oven to 350℉.
- In a large skillet, cook the bacon until crispy. Transfer it to a paper towel-lined plate to drain, leaving about 2 tablespoons of the bacon grease in the skillet.
- Add the drained corn and the white portions of the green onions to the skillet. Cook until the corn begins to brown, stirring occasionally. This step is optional, but it adds extra sweetness and smoky bacon flavor. Remove from the heat and allow the mixture to cool slightly. Once the bacon has cooled, chop it into bite-sized pieces.
- In a large mixing bowl, whisk together the sour cream and eggs until smooth. Slowly whisk in the melted butter.
- Add the Jiffy cornbread mix and stir just until combined. Fold in the shredded cheddar cheese, chopped pickled jalapeños, roasted corn mixture, and chopped bacon.
- Spread the batter evenly into the prepared baking dish. If desired, sprinkle a little extra shredded cheddar over the top and arrange a few whole pickled jalapeño slices for a decorative finish.
- Bake for 45–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
- Let the casserole cool for about 15 minutes, then garnish with the reserved green onion tops before slicing and serving.
Notes
- For even more flavor, sauté the drained corn in about 2 tablespoons of the reserved bacon grease until lightly browned before mixing it into the batter. This optional step adds a subtle sweetness and smoky bacon flavor.
- Cook the bacon until crisp since it will soften slightly as the casserole bakes.
- Reserve the green tops of the green onions for garnishing after baking to add fresh flavor and color.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese, but either works well.
- Let the casserole cool for 10–15 minutes before slicing so it has time to set.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the casserole in a 300°F oven until heated through.
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