Cornbread With Corn Casserole

"Tasty!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Party Barge Capt photo by Party Barge Capt
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
1hr 5mins
Ingredients:
5
Serves:
8-10
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ingredients

  • 2 eggs, beaten
  • 1 (14 ounce) can whole kernel corn, do not drain
  • 1 (14 ounce) can cream-style corn
  • 14 cup margarine, melted
  • 1 (8 1/2 ounce) box Jiffy cornbread mix
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directions

  • Mix first 3 ingredients together.
  • Add: margarine and Jiffy corn bread mix, Pour into well greased 8x8 casserole dish.
  • Bake for 1 hour at 375 degrees.

Questions & Replies

  1. I wan to confirm that the Jiffy corn muffin mix is added as is without following the directions on the box?
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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! :)
     
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Tweaks

  1. Replaced the canned corn liquid and butter with 1 cup of whole milk Kefir. Added 2 fresh jalapeños, removed seeds and chopped.
     
  2. Excellent and easy. I used fresh corn on the cob, and subbed olive oil for the margarine. Oh, and I added a little shredded jalapeno jack cheese, maybe 1/3 cup. The kids really liked this, although I had to bake it just a little bit longer.
     
  3. This was so easy and sooo good! I used unsalted butter instead of margarine and like others, I added 1/2 cup of sour cream and 1/2 cup of sharp cheddar cheese. I also doubled the recipe and baked in a 9 X 13 pan. Thanks for posting Tonkcats!
     
  4. YUM! i added 2 tbs of sugar and ff sour cream instead of butter. baked for an hour in an 8x8 glass dish. even the northerners think its good!! i might add more sugar next time, though. thanks!
     

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