Believe everyone, this is a terrific recipe! Always a big hit. Try adding an egg and a half a can of sweetened condensed milk and bake in a large iron skillet. It's awesome. We like our cornbread a little sweet. This has a great texture.
This is a great recipe but it needs cheese!! I used about 2 cups of shredded cheese. Bake the casserole first with out the cheese and ten minutes before it's done, pull it out and add the cheese. Bake 10 more minutes and it's perfect!
My sister has a version of this too, hers calls specifically for the Del Monte corn brands and Jiffy mix. Hers bakes at 350 for 50-60 minutes, GOLDEN BROWN and toothpick clean. Always a winner every where I take it and never any leftovers.
This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn't drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted. Cooked uncovered at 350 for at least an hour. Came out perfect - just the way my family always makes it.
I have been making this for about 10 years and it is expected every year! I have given this recipe to many people as well and everyone loves it! Great recipe and soooooooo easy!!! Perfect!
Great recipe. I also added 1 egg to thicken the casserole and cooked it for about 20 min extra. I will save this recipe and use again. Thanks!
This casserole is delicious- makes a great side dish but I would recommend stirring it before serving. It takes away from the initial appearance but helps the casserole from being too runny..
I love this recipe. Everyone has demanded that I make this one again soon. I doubled the recipe, added about a cup a shredded Sharp Cheddar cheese, added 2 eggs and baked it in a 9x13" pan. The pan was VERY full. It needed to cook a little longer than prescribed: took an hour. BTW, I read prevous reviews and halved the butter; so 1 stick for a double recipe. Used a sweet corn bread mix (Jiffy) and it turned out slightly sweet almost a dessert but definitely not. Anyway thanks for posting a recipe I didn't need to fool with too much and I'll definitely be making this one again soon!!!
Tried this recipe this past Thanksgiving and it was mouth-watering. The next time I cook it)which will be soon) I will use all of the liquid from the whole kernel corn and a tad less of the muffin mix. All in all though it has a good chance of replacing the macaroni & cheese that my family can't seem to get enough of.
I made this for a potluck. I followed the recipe but used light sour cream and added 1 egg. I thought it was a little too greasy for my tastes wish I would have added 1/2 the butter. I got lots of compliments on it though. I think next time I'd add 2 eggs so it's a little fluffier. It was really thin and dense. (I used a cake pan instead of 1 qt dish too). Took 1 hour to bake.
