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!
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This was fantastic. I didn't have enough butter, so I used a quarter cup (all I had) and added some canola oil. It was soft and creamy, sweet, and had excellent texture. This is going to be come a regular hearty side dish.
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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!!
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I tried this tonight and my DH loved it. I make jiffy muffins with creamed corn so I thought I'd try this recipe. It is more moist than a cornbread but not as soft moist as my grandmother's corn pudding. It tasted great. Thanks.
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We love this! so easy to put together, so easy to incorporate into many different dinner.
Thanks so much for posting. No changes, no additions.
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I absolutely loved this when it first came out of the oven. Unfortunately, hubby and daughter did not care for it so there were leftovers. It wasn't quite as good the next day but it wsa still tasty and deserves 5 starts. I can't wait to try it with a hot bowl of chili!
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I love this recipe. make it for potluck dinners all the time. I do double the recipe and add a can of chopped green chiles and a cup of shredded sharp cheddar cheese. I use fat free sour cream for the trade off of calories!
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Theres only one way to describe this dish: yumyumyumyumyumyumyumyumyumyum.
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This is a wonderful recipe. I got this recipe from an aunt-in-law (if those exist!) years ago. I don't think she wated to give up the recipe like it was some family secret, but I do know there are never any leftovers at family gatherings. The only difference is the addition of one egg (beaten).
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Very good!!! I had to alter the recipe as we don't get "Jiffy cornbread mix" here in Canada.
This is what I did to substitute:
2 cups of corn flour
1/2 cup of sugar
4 tsp baking powder
1/4 tsp salt
1 cup of crushed corn flakes ( half in the mixture, and the other half on top to coat)
Pam cooking spray over the final toping of corn flakes.
This turned out just like a cake, and the soft moist center, and the crunchy top is a perfect combo. Thanks for posting this, it was fun searching out the perfect substitute.
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I made this as a test on Sunday before making next Sunday for Superbowl, in 2 days, I ate the entire thing myself like a pig! This was absolutely delicious! It was creamy - just like the reviewer who likened it to spoonbread and NOT gummy like the other recipes on here for this type of dish. I like the fact that it had no eggs and I loved the fact that it was so simple to throw together. I kept going back for "just another spoonful" (as it's completely addicting) until it was all gone. I will be making this repeatedly. I confessed to my sister-in-law how much I ate of this & had her pull up the recipe so she could make it as well just to try. TY for posting!!!
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Baked exactly as posted and it turned out great. Everyone loved it.
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I'd give this more then five stars if possible. Followed the recipe exacty for Thanksgiving Dinner and it was the hit of the meal. It came out delicate and crispy on the edges and moist and wonderful in the middle, while still holding it's shape. I couldn't believe how yummy and yet simple. Just the sort of thing that makes me look like a rock star! Thanks so much!! Going to make copies of the recipe to take to friends at work.
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We had this last year at my sister's house for Thanksgiving and it was the first time trying it. Now this year my husband wants me to make two of them.
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This was a BIG hit. Everyone loved it. It is a gerat !!!
And sooooo easy to make !!!!
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I just have a comment or suggestion for Greeny4444 about this recipe. I make something similar to this and I believe it could be more to your liking if you only used the one can of cream-style corn and add 1 egg. It will be less dense and less like corn pudding. Depending on my "mood" I will sometimes add sweet red pepper and/or green onions. I just think, for your taste, the large amount of corn was just too much. For what it's worth.
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I love this recipe! I make it using only 1/4 stick butter, and adding 2 eggs. The texture is the same, and it is a favorite of my very picky eater!
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I usually make regular cornbread with no corn, so I thought I'd try this out to bring to a BBQ that we had with friends. I doubled the recipe, keeping the 1/2 cup of melted butter (per others' reviews), and baked for 65 minutes in a 9X13 glass pyrex pan. I thought it was going to overflow, but it came out fine. My husband and I thought it was okay. However, one of our friends, who loves corn so much that he sometimes only has cornbread and corn for dinner, didn't care for it at all (mostly because of the texture, I think). That was my true test. It is a dish that you can cut into squares and plate up, but you probably should eat it with a fork or spoon (I guess like a spoonbread). This dish is more like a "corn pudding"-ish-type side dish. I think I will probably stick to regular cornbread in the future - it was just not our thing. Thanks for the idea, though, and I'm glad other people like all your recipes so much.
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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.
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Both hubby and I loved this! Wouldn't change a thing!
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