I use the two cups that are recommended (one of fresh white, another of super sweet frozen), but in lieu of adding butter (seems unnecessary) I stir in a cup of freshly grated cheddar cheese. It makes for a deliciously cheesy, salty-sweet corn pudding that my family loves!

Reviewed On: Jun. 17, 2009

Oh. My. God. I'll never be able to eat this in a restaurant again! Upon others' suggestions, I marinated my beef in red wine (I used a cabernet) rather than adding white, and I used a LOT of fresh mushrooms in lieu of the canned. I also added quite a bit of garlic, which really made it all come together. Thank you so much!

Reviewed On: May 16, 2008

I've made this recipe twice, the first time I followed instructions and it was really good, but after a few tweaks it was GREAT! I used half all-purpose flour and half whole wheat, and I used 3/4 cup rolled oats and 1/2 cup of steel cut oats for more texture. I also used slightly less molassas and substituted honey instead. DELICIOUS!!!

Reviewed On: May 4, 2008