Jiffy Cornbread Casserole 1 can cream corn 1 can whole kernel corn (w/juice) 2 eggs 1 box Jiffy cornbread mix 1 cup sour cream 1 can Rotel tomatoes (mild or hot) w/juice 2 c. shredded Colby Jack cheese, divided in half Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned. Note: This is may main cornbread recipe... it's moist, flavorful and very easy to make. It's a perfect bread to have with chili. Back to Quick Breads