Vicky's Corn Bread Casserole

Total Time
Prep 5 mins
Cook 30 mins

My sister-in-law swears by this recipe. I made it slightly better for you than the original (by using fat free sour cream and smart balance spread), but it's still delicious!

Ingredients Nutrition

  • 2 eggs
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 12 cup Smart Balance butter spread, melted
  • 1 cup fat free sour cream
  • 1 (15 ounce) can creamed corn
  • 1 (15 ounce) can corn


  1. Beat eggs in bowl, add butter, sour cream and jiffy mix.
  2. Mix in corn and creamed corn. Put in 9 x 9 square dish.
  3. Bake at 350 for 30 minutes or until top begins to brown.
Most Helpful

5 5

This was really good. Not sure if it's my oven or the recipe is wrong, but it needed to be cooked for 50-60 minutes (not 30).

5 5

This will be my 3rd year making this recipe and everyone always loves it and calls me to be sure I will be making it this year!!!!

4 5

I used this recipe to bring to a holiday dinner with friends. It was a big hit, a great side dish for a potluck. I did add some additional seasoning... salt, pepper, a couple of dashes of cayenne. I think a small can of green chilies would be good if you were going more southwest-style. Thanks!