OMG!!!! I made this last night along with chili for a last minute dinner night, EVERYONE RAVED and most left with the recipe. I cannot believe how much of this I ate! I see that the last reviewer didn't understand that it is more of a casserole than a thick cornbread, so I want to make sure that people know that it is supposed to be like a spoonbread texture. I actually knew this in advance and I searched the web for this recipe for that reason. It is a side dish & is meant to be eaten with a fork or spoon - again, corn CASSEROLE not cornBREAD. Thanks for posting, I am glad this is on here so I have to search no longer when I need it again & again. Honestly, not one person out of 12 did not LOVE this dish.
I made it just as written and it was fantastic. If you are trying to reduce the calories just don't eat as much or make something else. I make this every holiday when no one is counting calories. You can go back to green beans the next day.
We loved this spoon-bread/casserole/corn pudding like dish! I did double the recipe and next time I will probably do the same except to keep the butter at 1/2 cup - it was a bit soupy and I had to cook for about 75 mins for it to be done. But OH, MY!! My family pigged out on this along with chili I had made. Very much a comfort food and excellent on a cold winter evening!!<br/>Do try this great recipe, but don't expect corn "bread" - it's more like a spoon-bread.
I have made this several times and I believe I have perfected my "lower fat" version! Using these subs, it's only 250 calories per serving and still VERY good. I hate dieting so this isn't coming from a health nut :) follow the recipe except use 1/3 cup light sour cream and 2/3 cup plain nonfat yogurt. Use 1/4 cup melted butter. Doing this saves 110 calories/serving!
This was a nice and different side dish. I added about a half cup of onions & half a can of green chilies. It was still fairly gooey on the inside after 60 minutes at 350 so I continued baking. The gooeyness never really went away so I'm assuming that was how it was supposed to be. Although after the comments regarding the casserole maintaining it's shape I'm thinking something went wrong with mine because that did not happen - it was more like a pudding on the inside even after baking for an addition 30 minutes. Regardless it was good! Thanks for this one!!
So easy and tasty! I omitted the butter and just used a whole container of light sour cream instead and used this as a base for a fancier corn casserole recipe. This is open for so much variation and utterly simple not to mention cheap to make! Thanks for a great post!
Oh my word. This was the most Heavenly and delicious thing ever! Its a cross between a cornbread, a spoonbread, and truly was a tasty corn casserole. This reminds me EXACTLY of the cornbread from Chi Chi's (which is no longter) so that made this more of a treat. TYVM for posting.
I'll be making this for the third time this coming holiday. My family and I absolutely love it. Now they always ask me to make it. lol Super easy, very affordable and feeds a lot! Thank you for this recipe!
I've used this recipe for years. Love it! Easy. My grandchildren request it all the time. I add shredded cheese and onion sometimes. Making it tonight with a meatloaf dinner.
I made this for a potluck. I doubled the recipe and followed the advice of previous reviewer limiting the butter to 1/2 cup. It came out very good, nice and firm. When I make it again I think I will add green chiles.