If you’re like me and you can’t buy creamed corn or Jiffy corn muffin mix where you live, or if you just like making things from scratch, this recipe is for you. This is pure Southern comfort food!
1. Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add fresh cracked pepper and more salt to taste.
2. Pour into a greased baking dish. Top with small dabs of butter (about 2-3T).
3. Bake at 350 (180 C) for 50-55 minutes, or until golden brown and set in the middle (give it a shake – it shouldn’t jiggle too much in the middle when it’s ready)
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This was alright, just lacking a little zip. I kept the recipe the same as written.
So yummy, I’ve made this at least 3 times now and everyone loves it. I did accidentally leave out the butter on this last time but it was still really tasty. I think for the heck of it, I’ll just put back only half the butter the next time and see what happens!
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Ellen on 11.22.2019
Can this be made the day before?!
jackie on 12.2.2013
Shut the front door, this was so delicious. It tasted more like souffle than a casserole dish that’s how light and fluffy it was and my guests loved it… Thanks for sharing.
lalalana on 10.6.2010
I made this last weekend with pork chops–delicious. Thanks for sharing!
Colleen on 2.7.2010
Just finished a bowl of this and boy is it tasty!
my casserole didn’t quite set up as well as I’d hoped which could have been my fault, I might try draining a bit of the liquid from the corn next time. Also, I used sour cream with chives instead of plain which I thought added some nice color to the dish.
Whitney on 1.7.2010
This was delicious even when I substituted the heavy cream for milk, sour cream for plain yogurt and white flour with whole wheat flour. And it’s ridiculously easy to make. I love it!