has anyone tried this using a homemade cornbread mix instead of jiffy mix which has preservatives and is not organic?

This is always a big hit for years... I like to add honey also.

Beth... follow the dry ingredient recipe for the cornbread mix and then continue with the casserole recipe for the final touch.

Very tasty and easy recipe that everyone loves. I usually use a package of jalapeno cornbread mix instead of jiffy. To give it a extra kick and it looks great also.

I saute chipped up bell peppers in a full stick of "real butter" and mix it into my jiffy mix and corns. It's awesome!!!

I've made this several times and I add onions, chopped bell peppers and pimientos and you can also us saltine crackers instead of cornmeal. I also put cheddar cheese in the mixture. Very good.

I make this for my family and friends. Everyone love's it but I add a 1/3 cup of sugar.

We love this recipe, and make many a few variations as mentioned. Always a crowd pleaser. I have to speak to Pam in Illinois, no wonder they love it, 1/3 cup sugar, LOL

So delicious! I add 1/4 cup of ground cayenne pepper, 1/4 cup milk and just one egg. Then I add a cup of shredded cheese during the last 5 minutes of cook time.

Love, love, love this and so does everyone else...adults and kids alike. It's super easy, quick to make and always a hit. One of the reasons I love it is that it's so, so versatile. We add what we have and it's always great... there are so many different things that can be done.

My family loves this recipe! Even my picky son-n-law loves this! It is requested every Thanksgiving and Christmas. My son-n-law even requested I make it as one of the dishes for his birthday dinner.

I make this recipe except substitute buttermilk for the sour cream, and add chopped onion and red/green bell pepper, and a lot of shredded extra sharp cheddar cheese. Grew up on this at every holiday and just would not be Thanksgiving or Christmas without it.

I have made this recipe for years and everyone always asks me to bring it. I double the recipe and it works great for a 9x13 pan/casserole. I do add 1/2 to 1 tsp. nutmeg and 1 tablespoon dark brown sugar for a tasty complement to the corn.

This a requested dish whenever I takee food anywhere. I add 1 small onion chopped and sauted in the butter. Then add 1 cup of grated cheese stirred in the mixture. So yummy.

This will be our first Thanksgiving in the Boulder CO area, and we plan to bring one our favorites, corn soufflé. Does this recipe need to be adjusted for the higher altitude of Boulder? It's Thanksgiving morning, so we'll see how it turns out.

I live in Colorado Springs - since the higher altitude I drained the corn, used only 6 oz. or sour cream and added a tablespoon of agave nectar. The rest I followed exactly. This turned out amazing.

This sounds good. Wish I had seen it in time for Thanksgiving.

I am trying this recipe with this homemade cornbread mix (see below) because I forgot to get the Jiffy mix.

4 cups flour
1 tbsp. salt
1 cup sugar
1/4 cup baking powder
1 cup solid vegetable shortening
4 cups cornmeal

Combine the flour, salt, sugar, and baking powder in a large bowl. With a pastry blender or two knives cut in shortening until particles are fine. Add the cornmeal and mix well. Store in refrigerator in an airtight container for 3-4 months. Makes about 10 cups of dry mix.

Love this have it at every family dinner! Also for heat junkies like me chop up some canned jalapeños and add to the recipe.