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I was a bit skeptical, but tried this recipe anyway, since I had all ingredients on hand. Now all this reformed doubter can say is DELICIOUS! I followed the instructions down to the 8x8 dish even though I was very tempted to use a 9x13 casserole dish. My husband (who doesn't share my passion for cornbread) really loved the outcome. Thanks!
It is amazing how the best recipes are often the simplest... Creamy and rich tasting with a slightly sweet taste. It was best right out of the oven and was a very easy dish to make for company. The only change I made was to use the Glory brand of corn muffin mix. I already had a box and didn't want to purchase the Jiffy cornbread when I had a perfectly acceptable subsitute. I would definitely make this recipe again for company or on a cold winter night for a warming, comfort food style side dish.
This corn bread is yummy, But , next time I will add some green chilies. To add a little zip to it. I served it with soup.Thanks for the great recipe.
This casserole was very easy to make and was absolutely delicious! I made it for company that we had over to cookout and there was none left and everyone wanted the recipe.
This is the most amazing recipe. I have probably made it at least 15 times in the last year and a half. I quite literally melt the stick of butter in the bottom of the casserole dish and them mix the rest of the stuff together in the same dish...no leftover dirty dishes! For every pot luck at work and every big family dinner, people always request that I bring "that corn stuff". Added bonus: The leftovers are fantastic!! Thanks so much for posting this...I have a feeling that I'll be making it when I'm 80! :)
This is great. I took Bev's suggestion and always add about 1Tbs of sugar and it blends wonderfully. I also have baked it for 45 min, but find that the full hour is better. Only one egg is needed, you''ll see. I have been following this recipe for about 2 years now, have made it several times and many request this simple simple simple affordable recipe. Jesus bless you for sharing!
I did drain the kernel corn and the result was fantastic. It beats the heck out of ordinary cornbread by a long shot and is just as easy. I'll never make just cornbread again.
Hmmm. The taste was pretty good, but I was not prepared for the texture. What some called "creamy" I call undercooked. The top was dark, and the bottom was goo, even after adding another 15 minutes of cook time. If there is a way to flip it during cooking it may firm it up a bit. I'll stick to cornBREAD recipes rather than casseroles.
After the first bite, my husband told me I was sexy. Nuff said!
My husband and I can't get enough of this cornbread. I've made it with almost every kind of dish, and it always goes well with it. The moisture level is great - you don't have to have it with soup or chili to sop up the liquid. In fact, it's great even all by itself as a snack (it reheats well, but it's pretty good cold, too). The cream-style corn adds enough sweetness for us, but I can see that some people might like to add a bit of sugar, too.