I have been making this recipe for years, but i always use a 1/2 stick of butter and a whole small container or sour cream and depending or how bready i want it, i might use 1 or maybe 2 boxes of corn bread mix. but it is delicious either way!

Very good! I used half the butter, 1.5 times the sour cream, a splash or two of buttermilk, and fresh corn instead of canned. It was very yummy, but I think I would add more milk next time, as it was more bread-like, and I was hoping for more of a spoonbread.

This was fantastic! It is my staple corn bread recipe from now on!

Great recipe!! I was looking for something to compliment my chili and decided to make this. It is sooo yummy. Only change I made was not to add a can of corn because I did not have it on hand. It turned out almost like cake. Very moist, and it just melts in your mouth. My whole family really enjoyed this. I can't wait to make it again!

I love this recipe. It is so simple to make and always a hit!

This was good. It was very easy to make and had a nice taste and texture. You have to like cornbread to like this dish.

My family has been making this recipe for as long as I can remember. It's become a holiday tradition. Very tasty, wouldn't change a thing!

This stuff was really good. I did use the corn water, since that seemed to be the general consensus of the reviewers. It is VERY moist and you will not be able to eat it quite like traditional corn bread or muffins. It is possible to eat it with your hands, but using a spoon or fork might be better recommended :)

Excellent Recipe!!!!!!!!!!!!!!!! I cut back the butter the 2nd time I made it and it came out just as wonderful!!!!!!...and NO heart burn after eating it!!! Terrrrrriffic! Thanks!!

I was asked to bring this to an Easter dinner and it got rave reviews. Everyone loved it. To cut the fat a little, I used 3/4 cup of butter and 3/4 cup of fat free sour cream. I did also add a bit of sugar (1/3 cup) as suggested by another reviewer, to add a bit of sweetness. Also, as suggested by another reviewer, I used one and one-half boxes of Jiffy Muffin Mix (to make the 12 ounces of packaged corn muffin mix). It was moist and delicious. I know this will be the "cornbread" for which my family asks in the future to go with Chili, etc. Thanks so much for the recipe, Rhonda!

I get raves and repeat requests for holiday dinners. The only thing I do differently is use the same amount of FROZEN corn instead of the canned corn.

Always one of my go-to recipes for Thanksgiving or any autumn get-together. THANK YOU!

This is a wonderful dish to make! Very tasty & easy to make. Feeds alot of people - great for a Thanksgiving feast.

I get compliments everytime I make this for company. It's "lick the dish" yummy! Oh, one more thing... I use most if not all of the water from the corn.

I made this corn bake once and I think I will go back to my old recipe with cream cheese and no butter instead. Its much better and creamier. Instead of butter and sour cream I use 4oz cream cheese and 3/4 cup of milk. I also add one additional egg. I use this recipe for years at Thanksgiving and everyone always loves it.

Can't say enough about this recipe! Everyone loves it and there is never any left over. It's so quick & easy to m