What can you substitue for sour cream?

You could probably use a plain yogurt instead of sour cream or mayo. Not sure it would taste as good, I have never tried it. But I know when I make chocolate cake all three can substitute each other.

I add chopped onion [sometimes green ] and chopped green pepper to this and WE love it. I have not added egg before , but I will the next time as I too thought I'd read or seen a recipe with an egg added .

I add an egg to the mix but otherwise it is the same recipe. Everyone in my family and my circle of friends, loves this casserole. Cut in squares - easy to serve - good cold the next day.

I used Jalepeno Cornbread and added a few chopped Jalepeno and it was Great!!!

I have used other brands of corn bread mix and it is still good, enjoy.

what do you use if you can't get Jiffy corn bread mix? It's not available here.

I add just a little bit of green onion, and then I top it with cheddar cheese. soo yummy!

I like melting mozzerella cheese on top, it tastes good and also helps to hold it together.

I add a half cup finely shredded sharp cheddar and half cup of finely chopped bacon. It'll make your tongue slap your brains out, it's so good!!

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

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

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

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 wish I had added the egg... I'll NEVER leave it out again! Maybe even two!

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

My recipe has two eggs, 1 stick of butter, no sour cream, 2 tablespoons of sugar, the small box of Jiffy cornbread and 1-2 cans EACH of cream corn and regular corn. I usually use 3 cans of corn, whatever combo I have on hand.

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

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.