128 Reviews of Cornbread With Corn Casserole

From: Bev

On Jun 23, 2004

I've made a lot of cornbread, but this one wins hands down! Loaded with flavor and body. The moisture and texture were perfect. I prepared this recipe exactly as directed with only the exception being the time to bake. My cornbread was ready in only 40 minutes instead of the hour given in the directions. Thanks for a wonderful recipe, Tonkcats! (edited to say, I make this recipe all the time. For my own record, I want to say that I add 1 TBS sugar to the batter ; )

From: Tycher

On Nov 25, 2001

I was a bit skeptical, but tried this recipe anyway, since I had all ingredients on hand. Now all this reformed doubter can say is DELICIOUS! I followed the instructions down to the 8x8 dish even though I was very tempted to use a 9x13 casserole dish. My husband (who doesn't share my passion for cornbread) really loved the outcome. Thanks!

From: MiMadre'

On Dec 27, 2006

I should've rated this alot sooner. I know I've made it a half dozen times! It is requested at family and Church funtions. I do add 8 oz of sour cream and 1/2 cup of colby/cheddar to the mix. I then sprinkle the top with more colby/jack after about 45/50 minutes. Thank you so much for a family classic!

From: An Dracon

On Dec 6, 2002

It is amazing how the best recipes are often the simplest... Creamy and rich tasting with a slightly sweet taste. It was best right out of the oven and was a very easy dish to make for company. The only change I made was to use the Glory brand of corn muffin mix. I already had a box and didn't want to purchase the Jiffy cornbread when I had a perfectly acceptable subsitute. I would definitely make this recipe again for company or on a cold winter night for a warming, comfort food style side dish.

From: Teresa M

On Oct 20, 2004

I went to "find" this recipe in my Zaar cookbook to make again and realized I forgot to rate it. First off, it's how my husband's mom makes it (she calls it Baked Corn), which "tastes just like mom's" is the highest praise there is to me. Also, when I've been out of creamed corn and only had whole kernel corn it's easy to make one can creamed by adding a little flour or cornstarch and a dab of milk. Thanks Toncats for the great recipe!

From: Barb Gertz

On Sep 9, 2002

This corn bread is yummy, But , next time I will add some green chilies. To add a little zip to it. I served it with soup.Thanks for the great recipe.

From: Susie in Texas

On Jan 4, 2004

If I could give this recipe 10 stars, I would! I was all set to make this for Christmas dinner when I discovered I had failed to get a can of cream-style corn. Since my son had requested this, I didn't want to disappoint him so I had to come up with some homemade cream style corn. I was skeptical and worried that my homemade cream-style corn would ruin this recipe, but it didn't. The casserole turned out perfectly. We all loved it! Thanks for sharing this very versatile and delicious tasting recipe.

From: AliciaGski

On Nov 28, 2004

Awesome recipe, and as everyone says, it's gone in an instant. I use 1/2 cup melted margarine and add 1 cup sour cream to mine. It also helps to keep it shallow so the casserole isn't too thick and can cook well all the way through without drying out the edges.

From: KingJackQueen

On Sep 17, 2004

Lets make it 28 five star ratings. Way to go. I did add 3 tablespoons of sugar to the mix. Chi-Chi's Mexican restaurant has a recipe like this that is a tad sweet. That's why I added the sugar. Primo!

From: bookladyjkd

On Jun 26, 2006

This was a real hit here. The first time I made it with not quite 2C fresh corn kernals. I'd made fresh corn soup the night before and couldn't make myself throw out the kernels. The second time was tonight. I made it with canned corn, but I couldn't find the printout and I had a hard time getting 'zaar to load, so I did what I remembered, which omitted the melted margarine. Both times it seemed uncooked when it was browned on top. This time, I turned off the oven and put the casserole back in and closed the door. When I pulled it out, ,the casserole was pulling away from the pan sides, and it was cooked through. Good, even without the margarine (better with it) and I think I prefer the fresh corn kernels to the canned, but I will certainly make this again and again and....