I have now made this twice. The first time, I thought it was very good but lacking a little something. This time I used a real egg, added one freshly minced seeded jalapeño and about 1/2 of a cup freshly shredded extra-sharp cheddar. Perfect, but needed a slightly longer cooking time. I served it with the southern living black bean chili recipe also found on this website.
Agree with the others--this is a homey, terrific side dish with things like b-b-q chicken, burgers, etc. I used only 2 TB butter (saving 30 cal. per serving that way), and added minced jalapenos and green onions to the batter. Also used Martha White's Mexican Cornbread Mix, which is a little smaller than some other cornbread mixes and thus helps the dish stay creamy rather than bread-like. Difficult not to eat too much!
This is very good - everyone I've served it to loves it! I used regular corn vs. low salt and I used regular sized cans of corn vs. 8 oz. because I couldn't find the smaller cans. I also used a 1/2 cup of egg beaters so I didn't waste the rest of the container. Other ingredients remained the same. I baked it in a casserole dish and increased the baking time about six minutes. It turned out great. I think it would be just as good with half the amount of butter and I will probably try that next time.
Made this as a side for Christmas dinner to accompany ribs. So easy to make and family loved it. The creamed corn adds sweetness so I was careful to select a cornbread mix lower in sugar. I will make this again.