Reviewed: Nov. 21, 2009

Definitely easy, my 1 yr old could not get enough of this stuff! Made as directed, but did bake a little bit longer, maybe b/c I used a round 2 1/2 qt pan? Good stuff. Hubby said he would eat it again.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Nov. 21, 2009

My husband and kids LOVE corn so I thought I'd try this, I bumped it up a notch by adding half a finely minced red bell pepper, and a jalapeno out of the garden for a southwest flair. Before popping in the oven I sprinkled on some parmesan cheese and paprika over the top. Let me tell you this smells heavenly while baking, they were all begging for dinner! I served it with Sloppy Joes which is always a favorite. Next time I may add some sharp cheddar, we will enjoy this again soon - It was a hit!!!

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Mindys Mama

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 21, 2009

I made this as a trial run for Thanksgiving and my kids loved it! There were no leftovers and they asked me to make it again. So simple to make with ingredients already in my house.

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chef K

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Reviewed: Nov. 21, 2009

This is a very tasty dish. I would prefer to serve it, however, at a buffet or potluck with several other dishes. I would not serve it as a stand-alone vegetable dish again because of the texture and sweetness of the cornbread mix (I used a Betty Crocker mix). I will make it again, but only when I know there are other vegetable dishes being served.

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lisa57

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Reviewed: Nov. 21, 2009

Delicious. Its like dessert.

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JENI1072

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 20, 2009

My turn! I doubled the recipe for a 9x13 glass pan, which I sprayed with Pam instead of using melted butter. This was my batter: 4 eggs, beaten; two cans Mexican-style canned corn, to get the red and green pepper bits; 2 cans creamed corn; 2 packages dry corn bread mix; 2 cups of light sour cream; 1 teaspoon sugar; 1/3 cup of sharp Cheddar cheese; 1/4 teaspoon vanilla and -- because it's the holidays -- 1/4 cup light-style eggnog. Made it nice and moist. I baked for 75 minutes and topped with more of the cheese at the 70-minute mark. The potluck crowd loved it!

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EstherIng

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Reviewed: Nov. 20, 2009

I made this tonight to test it out before Thanksgiving and it made the cut! Delicious!

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kdp209

Cooking Level: Beginning

Home Town: Kettering, Ohio, USA

Living In: Lafayette, Louisiana, USA

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Reviewed: Nov. 20, 2009

I made this for a Thanksgiving potluck at work. It was not a hit...I had doubled the recipe, but less than half was eaten. The main problem was the lack of seasoning...All the flavors were very bland in my opinion.

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ugadawginmemphis

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 20, 2009

My husband loved this, I thought it lacked a bit of seasoning and needed more corn. I liked it better with salt and pepper. Maybe a little sugar baked in would have been good. I will make it again but next time will use another drained can of whole kernal corn in addition to the amount all ready in there.

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Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

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Reviewed: Nov. 20, 2009

I have had this dish at Thanksgiving & Christmas for over 30 years. I've given it to tons of people. It is truly my COMFORT FOOD! Everyone loves it - just as it is Thanks for publishing it for more people to enjoy.

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Mary

Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA

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Reviewed: Nov. 20, 2009

Wonderful. I added onions, can of chopped green chilies, drained, and a finely chopped jalapeno. We love spicy food, so this made it perfect. A friend of mine added 4 oz of cream cheese to the ingredients I added...

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Carol McWilliams

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Reviewed: Nov. 20, 2009

I made this casserole last night to give it a try before Thanksgiving. I made it exactly as written. It was extremely easy and delicious. I will triple it for next weeks dinner. Thanks for sharing this recipe. I wish I found it sooner:)

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ROBYN307

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Reviewed: Nov. 19, 2009

This is a wonderful recipe! I first had this at a very spiffy B & B and looked for the recipe. They had added chopped green onions, red and green peppers--and garnished it with a whole green onion baked on top. My own personal variation is adding a small can of chopped mild green chili peppers and using another can of whole peppers that I make into thin strips and cross hatch on top for decoration. Regardless of what you add, it is a favorite of everyone from kids to grandpa.

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Small Town Girl

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Reviewed: Nov. 19, 2009

This is the best side dish!!!! Not just for a holiday but for anyday! It is so simple to make, and have on the table in no time! Try it, and I'm almost sure you will ove it and add it to your recipe collection.

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Sthrn Delicious

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 19, 2009

Saw this recipe and it just sounded too good to pass up. I had all the ingredients on hand except creamed corn. Decided I couldn't let that whip me so I used 2 cans of whole kernel corn and mixed it with an 8 oz. pkg. of softened cream cheese. Tossed in a can of green chilies, a dash of cayenne, and the rest was history. Truly a great recipe. I baked it in a 2 quart baking dish because a 9 x 9 inch dish wouldnt hold it.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Nov. 19, 2009

This is a really tasty side dish, we made it with baked ham. It makes a corn bread layer on top with a corn pudding bottom layer. Just what I was looking for. TIP: An 8x8 pan would be too small. I used a 7x11 baking dish and it was pretty full. Baked it almost one hour.

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Mimi

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Reviewed: Nov. 19, 2009

My mom has been making this side dish as long as I can remember and our family loves it! Where ever we take it it usually is a big hit!

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montana anna

Home Town: Martinsburg, Ohio, USA

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Reviewed: Nov. 19, 2009

Awesome and Easy just as the title suggests. My 13 year old son says "its a keeper". I lightened the butter by half and added half the liquid from the whole kernel corn - worked just great!

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LisainHolly

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Reviewed: Nov. 19, 2009

My grandma uses this recipe. It's so tasty (I don't even like corn usually!) that I even requested it for my birthday party, which was a picnic!

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JaelKing27

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Reviewed: Nov. 19, 2009

Try this for a unique taste. Replace the butter with 1/4 cup of oil, add 1/4 cup of sugar, 1/2 tsp pepper and 1 tsp of salt. Bake for about 1 hour. Middle should be firm. I also double it and cook it in a 9 x 13. Great for those non-meat lovers.

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Mary Anne

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Awesome and Easy Creamy Corn Casserole

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