18 Reviews of Jiffy Corn Casserole (5 Ingredients) Easy & Delicious!

From: Chef Coldwater

On Nov 4, 2008

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.

From: NYLYNNMIKE

On Oct 19, 2008

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.

From: Party

On Nov 14, 2008

This was a BIG hit. Everyone loved it. It is a gerat !!! And sooooo easy to make !!!!

From: Scooter93mom

On Nov 26, 2008

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.

From: Nougat

On Dec 2, 2008

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.

From: Mrs. Carp

On Oct 1, 2008

Both hubby and I loved this! Wouldn't change a thing!

From: Greeny4444

On Oct 19, 2008

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.

From: Everything's Rosie

On Jul 23, 2008

Oh my word. This was the most Heavenly and delicious thing ever! Its a cross between a cornbread, a spoonbread, and truly was a tasty corn casserole. This reminds me EXACTLY of the cornbread from Chi Chi's (which is no longter) so that made this more of a treat. TYVM for posting.

From: Shellntx

On Nov 4, 2008

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!

From: Nanaof7

On Aug 22, 2008

This was very good flavor and good texture. Next time I will use half as much butter.