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: Expert

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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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The Great Gonzo

Cooking Level: Intermediate

Living In: Boonville, Indiana, USA

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Reviewed: Dec. 20, 2007

I love this basic recipe. One thing I do is right before it's done baking, I take it out and cover it with shredded cheddar or to make it really fancy, I put slices of smoked provolone on it. Great recipe.

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bowjoe

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Reviewed: Dec. 5, 2007

I thought this recipe was very good my family loves it. The recipe I have calls for 1 box of phildelphia cream cheese instead of sour cream.I simply melt butter and cream cheese in microwave for about 2-3 minutes or until soft. I am always asked to bring this dish for family get together and potlucks.

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lali

Cooking Level: Intermediate

Home Town: Oak Cliff, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: Nov. 25, 2007

this has become a thanksgiving staple for us! Just make sure to drain the corn first!

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FERISHTI

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Reviewed: Nov. 22, 2007

Wonderful. I am making this for Thanksgiving. The only thing different I did was add a little bit of honey to the top of the casserole when it was done.

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MKENTZLER

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Reviewed: Nov. 20, 2007

Delicious and extremely easy.

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thisfatguy

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Reviewed: Nov. 19, 2007

I made this for a youth group pot luck dinner at church and they loved it! Not a crumb left. I also added 2 eggs and some sour cream. Will make again for Thanksgiving now.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Nov. 16, 2007

I made this for a work potluck and it went over great. I gave the recipe out to a few. I did take the advice of others and added 8 oz sour cream, 2 eggs and I aded 1/3 cup of white sugar. The recipe didn't say whether or not to drain the corn and I did. Next time, I'll leave the juice in. I also dusted the buttered dish with a light coating of sugar. This dish was gone in a flash! Thank you.

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TERRYLECHIEN

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Reviewed: Nov. 10, 2007

I, too have the original recipe of this. I usually use the Trader Joes cornbread mix. I was confused, though, the last time I went to make it. It must have been awhile. Do you other cooks who use it drain the regular canned corn? AND the recipe calls for a smaller box of cornbread than I typically use, so I can't remember if I typically double the rest or not. I guess no-one can help me with that one...oh well...wish I could remember, it's so yummy!

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esmith

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Reviewed: Nov. 8, 2007

I also used 1 stick butter, 8oz sour cream and two eggs like recommended my other helpful reviewers. However I did not use the whole kernel corn, and I only put in just over half the can of creamed corn. This is my first time using any recipes on allrecipes.com, and I am really just learning to cook. I am not quite the seasoned professional that can through things together and take risks. When I started mixing everything up I thought there was way to much liquid, and not enough jiffy. I thought, oh, great this is just going to simmer in the oven and by the time my fiancé gets home we can have cornbread soup! But sure enough in an hour it was golden brown and perfect. SUCCESS!!! I can say I will defiantly be more trusting in the future, and if there are anymore newbie's like me, don't fear, you are not making soup. Plus this is the best cornbread I have ever had.

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