I love this recipe!

Always requested by my Thanksgiving guests!

I make this every Thanksgiving, but want to try this year as muffin size souffles. Any idea on the time to bake them if muffin size? I think an hour would burn them. I will try in 20 min increments, but would love an answer if anyone has tried already.

We always have this at Thanksgiving. Love this recipe!

I absolutely love this recipe! I could almost eat an entire pan myself!!! Its great as a side dish, or I even cut into squares and have for breakfast. Yummmmm.

My family loves this recipe and is surprised by how easy it is to make. I even made this with my grand daughter and she made a 'batch' and I made one, too. I made it over Thanksgiving and will be making it again for Christmas. It's very good.

I use this same recipe and add onion flakes to it. Just sprinkle in liberally.

Excellent original recipe. I've been making this casserole for 30 years. and no matter who changes the recipe, mine is ALWAYS loved!! The secrets are to make it in a deep casserole dish, not square AND to be sure to add the water with the corn as that adds to the fluffiness.

I've used a similar recipe for years also! My variations - add onions and I drain the whole kernel corn. Also, I just cut up a stick of butter into maybe a dozen pieceds and add to the mixture - instead of melting it ahead of time. Also, you HAVE to use Jiffy brand corn muffin mix as all of the other brands' corn muffin mix that I've seen is a smaller quantity (only like 6 oz. in the other brands and Jiffy has 8.5 oz. if I recall correctly). Occasionally, I will use sour cream with chives in it for a different twist. I like to bake it in a flatter type dish as it seems to bake all the way through and more evenly. I am loving the many other suggestions posted here! I will be sure to try them! And, the muffin variation sounds great too!

I added a 1/4 cup of sugar to the mix. Then after you take out of the oven let it sit for 5 min. Then melt some maple butter (maple syrup mixed with a soft butter) on top. It is to die for. Almost makes it a dessert.

I did not have any sour cream, so I put french onion chip dip in. WOW that added the flavor I needed too plus the sour cream at the same time.

Childhood memory :)

LOVE LOVE THIS RECIPE!! Until I looked at ingredients of Jiffy. Includes BHT as a preservative, which is not used in other countries. A lot of US companies are phasing it out as an ingredient. :(

I love this dish, always a hit at parties.

I use one can of cream of mushroom soup (condensed), a cup of mayo and one egg instead of sour cream and believe me it was a crowd pleasure!

Has anyone ever used cream of celery or cream of onion soup?