Total Time
Prep 10 mins
Cook 30 mins

This is a great side dish, especially if you like corn. My DH is form Nebraska so he lived on the stuff as a child. I can't remeber were I found this recipe but its a good one--it has become a favourite in our house.

Ingredients Nutrition

  • 1 (16 ounce) can creamed corn
  • 1 (16 ounce) can corn niblets (drained)
  • 1 cup buttermilk
  • 1 (6 ounce) package cornbread mix (I use the mexican one, to add a bit of heat)
  • 14 cup butter
  • 1 egg
  • 1 pinch salt
  • 1 pinch red pepper flakes (to taste)


  1. Preheat the oven to 325°F.
  2. Melt the butter, and combine with all the other ingredients in an oven proof dish, add the red pepper flakes sparingly they are hot.
  3. Bake for about 30 minutes.


Most Helpful

Fabulous! This is yummy, mosit and so easy to make. This will be added to the rotation on a regular basis.

MsKittyKat September 08, 2008

I whipped this up tonight and must say we understand why it became a favorite in your house. I am certain it will in our house also. So glad you decided to share the recipe.

Senior Lady March 22, 2008

I poured this wonderful batter into an 8X8 and had to cook it for well over 1 hour. I finally raised the temp to 350 for the last of the long hour. But it was SO tasty! YUM! So when you make this, put it in a 9X13 and I think the cooktime might be close to right on. Don't try to make it like cornbread! Just pull the moist sweet stuff out with a spoon and dopple it on, hmmmm...chili, have with salad, eat plain! We loved this! We ate it like you would mashed taters with chicken and salad. FAB!

Chef PotPie September 30, 2007

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