Household Mag.

Cornbread Casserole

Food + DrinkHailey AndresenComment

Corn casserole is a staple in Zack's family for Thanksgiving. After I found out the recipe they typically use involves Jiffy cornbread (which is delicious, I'm not passing a single bit of judgement!) I figured I would take a swing at combining some elements of the original Jiffy recipe and a homemade one. After leafing through numerous cornbread and corn casserole recipes this is what I came up with, and it was still super easy. Enjoy!


  • 1 stick of melted butter
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup flour
  • 1 cup cornmeal
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 can of corn


  • Set the oven to 375 degrees.
  • Spray your baking tin. (I used an 8x8 square)
  • In a medium sized bowl combine butter, sugar, honey & eggs.
  • In a large sized bowl combine buttermilk, flour, cornmeal, salt & baking soda.
  • Slowly add combine both of your mixtures into the larger bowl. 
  • Open, drain and add your can of corn in as well. 
  • Bake for 30-35 minutes or until you can remove a toothpick clean from the center and the edges are golden brown. 

Photography by Amy Frances.