Reviewed: Nov. 19, 2009

This is what we call Spoon Bread and I've been making this same recipe for over 10 years. It's always a hit and an easy side dish. This recipe calls for a 9x9 pan but I've always used a 9x13 pan. And if you use stoneware or glass you can melt the butter right in the baking dish in the microwave and then add the ingredients and mix and bake them right in the same pan. Easy enough for the novice and tasty enough to serve company.

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CAROLYN274

Living In: Margate, Florida, USA

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Reviewed: Nov. 19, 2009

Excellent: We pull this recipe out for holidays and guests, it's a nice change from plain old corn

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Dooty

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Reviewed: Nov. 19, 2009

I always make batches of this - and we still run out! It can be mixed in the dish you will cook it in and cooked at whatever temp. your other food is cooking at, just adjust the time accordingly. A favorite that everyone asks for again & again!

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salt

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Reviewed: Nov. 19, 2009

I have also made this side dish for ages; an instant hit with NO left-overs! HOWEVER: my recipe does not call for any eggs and the whole kernel corn is NOT drained. I also use light sour cream and add some salt & pepper just to taste. This is then baked at 350 degrees for an hour - be sure to spray your baking dish with Pam or other cooking spray! Enjoy - this is definitely a trusty stand-by!!

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Buddy's mom

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

A dear friend that I met on a trip to England gave this to me in 1993 and this has been a family favorite since. Whenever I have to bring a casserole, they will say "bring YOUR corn casserole" I will read the other reviews, but I doubt I could do anything to improve it.

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Marion Colclough

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Reviewed: Nov. 19, 2009

I got this recipe from my Mom several years ago, and my mother-in-law makes it as well. My MIL makes it with mozzarella cheese on top. It is excellent both ways. :)

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lissabeth82

Cooking Level: Intermediate

Home Town: Williamsport, Pennsylvania, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Nov. 19, 2009

I've been making this recipe (we call it Triple Corn Casserole) for over 20 years, and it's a family favorite. It's so simple to prepare and so delicious - a perfect holiday side dish!

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SANMEFER

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Reviewed: Nov. 17, 2009

I've been making this recipe for a decade and it's always a hit! I always add a layer of shredded sharp cheddar cheese about 10 min before it comes out of the oven. Very tasty!

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ascrombie

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Reviewed: Nov. 17, 2009

We have made this casserole for many years too. I came across a similar recipe from a friend. We always add a small can of green chilis too.

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kkmommy

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Reviewed: Nov. 16, 2009

This was so easy to make and came out perfectly. My husband loved it! I'm going to make this to bring to our family Thanksgiving dinner next week!

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NMALONE68

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Reviewed: Nov. 14, 2009

I made this for my brother who had described a dish an old friend had made him years ago. He said this was better than what his friend made him

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Sue

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Nov. 12, 2009

I actually had a similar recipe but without the butter and for a longer cooking time; I added the butter and cooked it according per this recipe and and it came out awesome!!

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VIVERS64

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Nov. 7, 2009

This recipe has been in my family for years, but varies from cook to cook. I tend to use only 1 egg, and substitute half of the sour cream for milk.

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Jekyph

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Reviewed: Nov. 5, 2009

Needs to be a little bit sweeter

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ChunkyChef

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Reviewed: Oct. 31, 2009

My family absolutely loved this even when I was indifferent. Came out really moist and with a lot of corn flavor. It was easy to make so I can't complain. Recommended for those who love corn! I might try to reduce the amount of liquid so it comes out like a cornbread rather than a casserole. Bon appetite!

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Cupcake

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

I made this for a BBQ at a friends house this past weekend and overheard so many people complimenting it. Including one person who said it was the best thing on the table! Thanks for the recipe!

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Amie

Cooking Level: Expert

Home Town: Temple City, California, USA

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Reviewed: Oct. 26, 2009

Very tasty! Much better the day you cook it than for leftovers, but still such a great, easy, yummy side dish!

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GLORIA

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Reviewed: Oct. 21, 2009

This was tasty! I cooked mine accrding to recipe, but had to increase my cooking time by 22 min. more than called for. It took awhile to be a little brown on top, but worth the wait! Also, I used low-fat sour cream and 1 egg & 1 egg white. I think it would taste just the same with 2 egg whites and less butter (maybe only 1/4 cup)to cut down the cholesterol and calories. I will try that version next time :).

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