My cousin made this last summer for a family get together and it was wonderful... My neighborhood ladies are having lunch on Tuesday, Bean Soup, Salad and I thought this would be the best cornbread dish to go with it... I have used your recipes for years and always been very happy with the results. JoAn Keefe.

I make this dish with ribs for my family. The first time I made it the kids ate it as a side dish and then came back for more for dessert.

For a creamier version, use 2 cans of whole kernel corn and reduce to 1 cup of Jiffy cornbread mix. Bake uncovered at 350°F for 1 hour in a 2-qt. or 2-liter oven-safe casserole dish - will appear golden with slightly browned edges - wow, incredible!

Just to clarify from my previous "creamier version" posting - use 1 can of creamed corn per the recipe (I had the 14.75 oz. size); just increase the whole kernel corn to 2 cans (mine were 15 oz. size). I used to use the whole box of Jiffy mix when I could find 16 oz. cans of corn, but now everything seems to be between 14.75 - 15.25 oz., and I find that only using 1 cup of mix is delicious. It's also OK to use margarine and "light" sour cream.

I made this recipe in the crock pot and my family just loved it. It was cooked on low for 4 hours.

Has anyone ever added eggs? I thought my mother used this recipe but put in eggs.

I always add an egg and I think it's a little more "together"

I think a small can of green chiles would be good in this too.

I have also added shredded cheese to give it a little more salt flavor.

The version I use takes 4 eggs and 2 boxes of Jiffy. I serve it with chili.

Everyone's favorite this Thanksgiving!! I used 1/2 stick of butter & green chiles. Yum!