Reviewed: Jul. 4, 2008

Someone always asks me for the recipe. Great dish to bring to any type of party.

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TDCURR00


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Reviewed: Jul. 1, 2008

This is my husband's number one requested dish. I doctor it up with a chopped jalapeno and about a cup of grated cheddar cheese. Leftovers are just as good if not better since the flavors intensify. It's a keeper!!

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Cindy Z

	Cooking Level: Intermediate
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Reviewed: Jun. 28, 2008

This is awesome and sinful. I used olive oil instead of butter. Delicious!

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Stellalarue


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Reviewed: Jun. 25, 2008

Have been making this for a long time. One of my favorite recipes on allrecipes. I love corn and this is so easy and delicious. Can be whipped up in a second and tossed in the oven. Yum! I don't use a packaged corn bread mix though. Instead I just mix up a double batch of the dry ingredients of a cornbread recipe. I think I get more of a cornbread-type casserole than a souffle-y one, which I love!

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tivrusky

	Cooking Level: Intermediate Home Town: New York, New York, USA
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Reviewed: Jun. 17, 2008

In one word: Cornalicious! I make this every Thanksgiving and Christmas. This recipe is great and easy just as it is, but I use this as a base for many variations. I always add one diced sauteed onion and decrease the butter to 1/4 cup (it can tend to be greasy) and always add about 1/2 pound of grated cheese(pepper jack or cheddar work very well). You can then mix in some Rotel or just plain diced chilis. Or diced red peppers work well too. A couple of diced chipotles in adobo is out of this world. Just let your imagination run wild! XOXO

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chuckolate


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Reviewed: Jun. 14, 2008

I've been making this recipe for about 4 years now and everyone who has ever tasted it has raved about it! I also like to add some color to it by adding a can of diced green chile peppers. I have had good results doubling the recipe and baking in a 9x13 pan as well. I like to bake it until it has a nice golden color on top, usually a little longer than the recipe calls for. It is just yummy!

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CorkysBabyDoll


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Reviewed: Jun. 3, 2008

this was delicious!! everyone in my family loved it. i needed to cook it another 5-10 minutes more. it kind of forms so u can cut pieces once it sits out of the oven for a bit.

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GEENAFEENA


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Reviewed: May 30, 2008

I thought this was simple and very good. I'm going to try some different corn bread mixes to seee which one I like the best. It took a little longer to bake than the recipe stated. But the recipe is a winner. I think I'll make it for potlucks.

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Mellie

	Cooking Level: Intermediate
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Reviewed: May 28, 2008

This was good. It was very easy and did take about 50 minutes to cook. Probably won't make again since family says they prefer their cornbread separate from their corn. *sigh

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makeiteasy4me

	Cooking Level: Expert Home Town: Appleton, Wisconsin, USA Living In: Denver, Colorado, USA
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Reviewed: May 21, 2008

love it! love it! love it!!! I add a little minced chives. It gives it a little more flavor.

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aly

	Cooking Level: Intermediate Living In: Lexington, North Carolina, USA
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Reviewed: May 18, 2008

this casserole is the best. it is a hit when ever i make it for office parties. adding shrimp gives it a sensational taste

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emmanuela


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Reviewed: May 12, 2008

Hands down my favorite recipe from Allrecipes.com! Every time I make this I get the best praise, but I've only given out the recipe once (okay, so I'm a bit selfish, I admit!). I like to mix it all together in the casserole dish so I only have one dish to clean. Thanks!

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Dawn Stone


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Reviewed: May 5, 2008

This is a new addition to our house! I only changed two things - I don't have a 9x9 square, so I used a 9 inch pie pan. I also followed the suggestion to bake for 55 minutes - and the main dish wasn't ready so it sat for 15 minutes. We love this and so did our dinner guests!

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Lucky Noodles

	Cooking Level: Intermediate Home Town: Hanover, Indiana, USA Living In: Noblesville, Indiana, USA
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Reviewed: Apr. 26, 2008

Very good!

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LAURA2379


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Reviewed: Apr. 24, 2008

This is the most delicious stuff! I had been trying to find a good way to make corn rather than on the cob or just out of a can. I never knew corn could be so tasty. Love it!!

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Courtney

	Cooking Level: Beginning Living In: Houston, Texas, USA
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Reviewed: Apr. 20, 2008

Soooo good!!! This is definitely in my rotation!

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stefanie


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Reviewed: Apr. 8, 2008

I'm giving this recipe a 5 beacause it was easy and tasted good. However I think I will add some sugar next time.

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Shonna

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Mar. 29, 2008

Very moist, nice change from regular cornbread. I think we may use this as a starter receipe for a SW type breakfast cornbread since we didn't like the one I tried b/4 from this website. We only had 1/3c of sour cream & I think that is really enough. It does bother me that it calls for 1/2c butter. Since the dry pkg of cornbread mix I bought wasn't 8.5 oz, we added our reg cornmeal to bring it up to the 8.5 oz called for. We'll try adding sausage, can of green chillies, cheese & red pepper next time for a breakfast dish.

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PPK

	Living In: Watertown, South Dakota, USA
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Reviewed: Mar. 29, 2008

Made it twice this week! My family and friends LOVED it. I added a can of Mexican corn instead of regular whole kernel. I also added some chopped cilantro and a pinch of sugar as other reviewers have suggested. So delicious!

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darcieputt


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Reviewed: Mar. 26, 2008

This recipe is the easiest ever! A true hit. I love it myself but so does everyone else in the family and it's soo easy, I follow the recipe to a T. If my 4 yr old nephew loves it, it must be GOOD! Thanks for sharing!

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Angie K


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