directions were very easy to follow. I used a fluted bundt pan and was worried it was going to overflow the last layer because it filled right to the top, so I filled the last one with the fridge door open. I had pretty good success pouring slowly onto a spoon that I was holding just above the previous layer. I think the main ingredient in this one is just patience! It is worth it though for the appearance is just awesome and the flavor is great as well.

Reviewed On: Dec. 24, 2007

I made this just as recipe lists and it was fantastic! I think the reviews that listed it didn't set up or it was too moist or too much for the pan may not have followed it exactly. I looked high and low for an 8 ounce can of creamed corn and was only able to find 15 ounce cans, and if I had added it all it would not have come out right. I felt like this was a nice compromise between my husband who likes cornbread and myself who likes corn casseroles--not to plain, not to casseroly. All in all, its an excellent recipe.

Reviewed On: Dec. 20, 2007

delicious! try adding a layer of vanilla pudding or creme brulee...it looks amazing and adds a whole new layer to the flavor

Reviewed On: Aug. 2, 2006