I made this recipe for Christmas dinner. I didn't have Jiffy mix so I made it completely from scratch using 2/3 cup flour, 1/2 cup cornmeal, 3 Tbsp sugar, 1 Tbsp baking powder, and 1/4 tsp salt. I only had frozen corn so I used two cups cooked and drained and an additional 2 cups blended with Â½ cup milk. Turned out great- Excellent recipe!
Delicious! Only used 1/3 cup butter and reading other reviews.
A-M-A-Z-I-N-G is all I can say! I made it exactly as the recipe states and it came out beautifully. A new staple in our home!
I've made this many times, a family favorite for sure! I've made a couple adjustments for our tastes~instead of sour cream I use 1 container of vanilla or peach yogurt. And omit the butter. (you won't miss the extra calories!) Thank you for posting!!!! A keeper for certain.
I would call this Corn Bread Delight instead of Creamed Corn Casserole due to the bready texture as opposed to any mushy or soupy textures. This was very good - don't get me wrong, I just think it isn't named properly. Corn bread is the main ingredient not creamed corn. You get more of the bread pudding feel instead of a casserole. It can be served as a side dish, but know that it is a bit on the sweet side. It is very yummy and I will make it again! A dallop of honey adds the right kick too! ;)
My whole family loved this recipe!! I spiced it up a bit and added some jalapeños as well. I cooked mine in a 9" cast iron skillet, however. I preheated the oven to 450 with the cast iron skillet in the oven with a few pats of butter in it and when the oven was ready i poured the mixture into the hot skillet and lowered the temp down to 350. Still cooked it for about an hour. When it came out it has a nice, crispy crust but was moist and sweet in the middle. Would definitely recommend.
Love this recipe. We add an extra can of whole corn (drained) sometimes just to pump it up. My son loves this recipe and he is the worlds pickyiest eater.
I've made this 3 times over the past month. Twice at home and once for a company potluck. I also used fat free sour cream, a mini sprinkle of cayenne pepper (makes all the difference). So delicious!
I love this stuff! It's so easy and affordable, too. I've also made it with plain lowfat yogurt instead of the sour cream (I don't always have sour cream on hand) and it turns out just as well.
Of all the corn casserole recipes, this is my favorite. I bake this in the oven, and add cheese on top for the last 15 minutes - makes a nice crust. If you want to cut fat, it still turns out OK with 1 egg and 1/4 cup butter and reduced fat sour cream. (I find fat-free to be too watery.)