To make a Jiffy cornbread casserole, pour 1/2 cut melted butter 1 can whole kernel corn and 1 can creamed corn into greased baking dish. Whisk 1 cup sour cream into the corn along with 2 lightly beaten eggs and 1 pack of Jiffy corn muffin mix.
Stir all the ingredients together to incorporate the corn muffin mix thoroughly. Bake the casserole for 35 to 40 minutes at 375 F, or until the center is firm. Paula Deen takes the basic recipe one step further by topping the baked cornbread casserole with 1 to 1 1/2 cups shredded cheddar cheese and returning it to the oven for 5 minutes to melt the cheese.
Alternatively, make a hearty cornbread casserole by browning 1 pound of pork sausage over medium heat. Transfer the cooked sausage to a plate lined with paper towels to drain the excess grease. In a medium-sized bowl, beat 2 eggs with 1 cup buttermilk and 1/3 cup oil. Stir in 2 packs Jiffy corn muffin mix before adding the sausage to the batter.
Mix 1 package of shredded cheddar cheese, 1 drained and rinsed can of black-eyed peas, 3/4 cup cream style corn, 1/2 cup chopped green chilis and 1/2 cup chopped pickled jalapenos into the batter. Pour the mixture into a greased baking dish, and bake it for 50 to 60 minutes or until the top is golden.