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A warm slice of Jiffy Cornbread Casserole with Tomatoes and Okra lifted from a cast-iron skillet, showing its moist, golden texture with bits of corn and tomato in a cozy kitchen setting.

Jiffy Cornbread Casserole with Tomatoes and Okra

This Jiffy Cornbread Casserole with Tomatoes and Okra is a hearty, Southern-inspired bake that turns simple pantry staples into cozy comfort food. Made with creamed corn, sour cream, and a can of tomatoes and okra, it’s moist, flavorful, and easy enough for busy weeknights. Serve it as a main dish with greens or beans, or as a crowd-pleasing side at your next potluck or holiday meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Main Course, Side Dish
Cuisine Southern American
Servings 10
Calories 275 kcal

Equipment

  • Mixing Bowl
  • Whisk or Wooden spoon
  • 9x13 Baking dish or Large cast iron skillet
  • Measuring Cup and Spoons
  • Strainer to strain the tomatoes and okra

Ingredients
  

  • 2 boxes of Jiffy Corn Bread Muffin Mix
  • 2 eggs
  • ¼ cup of milk
  • 1 can tomatoes, okra, & corn
  • 1 can sweet creamed corn
  • ½ cup of sour cream
  • 1 cup shredded cheese
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chili flakes optional
  • 2 tbsp chopped green onions optional

Instructions
 

  • Preheat oven to 375°F. Grease a 9x13 baking dish (or a large cast-iron skillet).
  • In a large bowl, whisk together Jiffy mix, eggs, and milk.
  • Stir in sour cream/Greek yogurt, spices, and cheese.
  • Fold in creamed corn, corn kernels, tomatoes & okra, and any optional add-ins. Batter will be thick but scoopable.
  • Spread evenly in the dish. Top with extra cheese or paprika if desired.
  • Bake 35–40 minutes, until golden and a toothpick comes out clean (center should be set, not jiggly).
  • Let cool 10 minutes before slicing into squares.

Notes

  • Don’t skip the rest time. Let the casserole sit for at least 10 minutes before slicing — this helps it set and makes serving easier.
  • Drain, but not dry. Keep a tablespoon or two of liquid from the tomatoes and okra for added flavor and moisture.
  • Sweetness balance: Jiffy is naturally sweet — if you prefer a more savory flavor, mix one box of Jiffy with one box of unsweetened cornbread mix.
  • Make it a meal: Add a can of black-eyed peas or pinto beans for extra protein and a heartier texture.
  • Freezer-friendly: Wrap cooled portions individually and freeze up to 3 months. Thaw overnight in the fridge before reheating.
  • Serving tip: A drizzle of hot honey, pepper jelly, or a side of greens brings out the Southern flavors beautifully.
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