Reviewed: Oct. 14, 2009

I made this for lunch today and to also go with supper,I did a few things different,I just crumpled up some leftover cornbread that I had made from this site but should have crumbled it up finer, and added cream of potato soup, good meal!

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Sep. 2, 2009

This is a family favorite of mine. Only difference is some shredded swiss cheese added to the top at the end of the cook time and put in for about 10 mins. Creates a baked cheese top that adds the nice savory vs sweet combo!

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kbostedor

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Reviewed: Aug. 31, 2009

Made this for my moms surprise party, everyone loved it! Will be making it on many other occasions.

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ekendra

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Reviewed: Aug. 29, 2009

Thist recipe is similar to another I have tried and I must say I like the other better. I think that the ingredient list may be off a bit as 1 oz. of sour cream seems inadequate. I will go back to the "Awesome and Easy Creamy Corn Casserole" recipe on the site.

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caserbin

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Reviewed: Jun. 2, 2009

I have been using this recipe for years and it is wonderful. I always use Jiffy corn muffin mix. I am sure the 1 ounce of sour cream is a typo mine calls for 8 ounces or you can even leave it out. This is a great recipe that goes with most anything from meatloaf to bbq'd anything. Try it you will make this again and again.

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AnnieP1960

Cooking Level: Expert

Living In: Springfield, Ohio, USA

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Reviewed: Mar. 15, 2009

Very good recipe... and easy too. Made this for Thanksgiving and Christmas. It was a hit.

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imageshaping

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Reviewed: Jan. 11, 2009

I've made this recipe over and over for years, although the version I found years ago has me mix everything in the very same pan that it will be baked it. I use 8oz sour cream, and the last time I made it with Jiffy 8.5oz. I use a round casserole pan and have never had problems. It is a favorite in my family.

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PUMPKIN14

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Reviewed: Dec. 11, 2008

i love this recipe ..but yes add more sour cream..and use a box of jiffy. and if you add in chopped onion.its awesome... i added some chopped red bell peppers for a fiesta night i went to lol and they looooved it

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Mrfancypants

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2008

This was toooooooo great! I made it for dinner with a wilted salad,I am not a cook LOL. My husband was so pround!!!

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Lani30

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Reviewed: Oct. 1, 2008

I made this to go with our taco soup tonight...it was a huge hit! I didn't have cornbread mix on hand, so I used corn muffin mix. I used only the cream of corn, a little less butter(I added the rest of the melted butter to the pan), 1 can chopped green chiles and 1/2 C shredded cheddar cheese. My daughter, who normally wouldn't eat a dish like this, couldn't get enough. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Sep. 19, 2008

Awesome!!! My boyfriend loved it. Will probably add green chilis next time to make it more spicy.

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Heather

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Reviewed: Aug. 25, 2008

This is one of my husbands favorite sides. I use Jiffy corn muffin mix and 8 ounces sour cream. It is great with so many dishes from mexican to southern barbecue. Once in a while I will add a 4 ounce can of green chiles. Very yummy.

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Reb&Rob

Cooking Level: Expert

Living In: Williamson, New York, USA

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Reviewed: Aug. 16, 2008

I've tried so many other cornbread casseroles and this is by far the best!!! I also used 1 stick butter, 8oz sour cream and two eggs like other reviewers. When I want just a cornbread texture I omit the cream corn and only use frozen(thawed)corn. Thanks for the recipe!

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MG

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2008

Drain the whole kernel corn. If you don't after 50 minutes it taste uncooked and grainy in the middle. Also, if using Jiffy Cornbread Mix, it taste better if you add at least two tsp. of sugar.

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TRACEYLYNN77

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Reviewed: Jun. 30, 2008

I made it according to the recipe with one change -- I had to use a different size of cornbread mix (7pz). I couldn't find the larger size required. As for the sour cream, I used 2 T (Would that be one ounce?) of light sour cream. The resulting bread was a hit. Leftovers would make a good breakfast with a couple of sausage links and some fruit.

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EPICURA

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Reviewed: Mar. 24, 2008

Everyone loves this side-dish. It is so easy to make and comes out perfect everytime. I usually cook it a little more than 1 hour because we don't like it mushy. Delicious. I make it for every holiday!

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Heather Lynn

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Reviewed: Feb. 27, 2008

I changed the recipe to suit my family. I used two boxes of Jiffy cornbread mix and added a cup of buttermilk. I also peppered the batter. I also greased the pan with bacon grease. Very good. We like this with chili or warmed the next day with eggs and bacon.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2008

Yum Yum Yum, this has become a family favorite. I always make it for every family event. Its great too because its quick and easy.

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MamaToNikolas

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

My husband and I love this cornbread. I only prepare it when we want a treat.

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TGREEN6755

Cooking Level: Intermediate

Living In: Dolton, Illinois, USA

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Reviewed: Jan. 1, 2008

thank god for this website, i finally founf this recipe. i ate this stuff at a reunion a few years ago and hadnt seen it since. i kept trying to explain this stuff that tasted so good and she had no clue what i was talking about ! woohoo ! waycar38@aol.com

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