Reviewed: Sep. 9, 2008

I'm 7 months pregnant and was craving the sweet corn tomatilo from Chevy's. After reading the reviews this sounded very similar. I actually didn't like this much. I think it needs to be sweeter. I may make this again and add sugar. I'll probably 1/2 the recipe. A 9x13 is A LOT for my husband and I.

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ALYSSA

	Cooking Level: Expert Home Town: Portland, Oregon, USA
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Reviewed: Jun. 5, 2008

This is AWESOME! Not very healthy but it's super good! Everyone loves this.

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Janbanan


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Reviewed: May 11, 2008

Based on previous reviews, I reduced the butter to 1/2 c., and added the liquid in from the can of whole kernel corn to compensate. I baked it in an 8x8 pan, and it came out creamy and rich and yummy. (However, this required me to up the baking time to about an hour) DEFINITELY does not need the full cup of butter. Everybody loved it! :-) Thank you!

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MollyBrook

	Cooking Level: Intermediate Home Town: Erie, Pennsylvania, USA
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Reviewed: Apr. 27, 2008

I made this for a bbq and got rave reviews. Very easy recipe. I used the full 1 cup of butter and thought it was fine.

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livinthedream


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Reviewed: Mar. 12, 2008

Very good, but needed a little more seasoning!

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JL


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Reviewed: Jan. 22, 2008

I followed the recommendation of others and reduced the amount of butter to 1/2 cup. I thought the recipe was okay however my son who is a picky eater loved it!

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Doctor Jeremy

	Cooking Level: Intermediate Home Town: Asheville, North Carolina, USA Living In: Eagan, Minnesota, USA
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Reviewed: Jan. 19, 2008

Great recipe! Very moist but not runny. I served it with beef tenderloin and my husband and guests loved it! Will be making again. Added about a cup of shredded cheddar and a can of green chili's for some extra flavor.

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CharBear

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jan. 14, 2008

I have had much better. I'm not sure what quite throws this off, but its off. It had a lot of potential. I am going to add a recipe to the site that I found elsewhere...its much better!

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Nicki


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Reviewed: Jan. 13, 2008

I took this to a church function and there was not a drop left. The only change I made was using less butter. I'll make it again, often.

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LEXI70

	Cooking Level: Intermediate Home Town: Mansfield, Ohio, USA Living In: Shelby, Ohio, USA
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Reviewed: Jan. 3, 2008

THe first time I made this was on Thanksgiving and it has since become one of our mainstays. We literally loved it so much, we have had virtually every single week since then. It's that good.

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selina777

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA Living In: Staten Island, New York, USA
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Reviewed: Dec. 10, 2007

mmmmmmm

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Kirstin

	Cooking Level: Intermediate
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Reviewed: Nov. 24, 2007

I made this for Thanksgiving- and it was fabulous! My husband said it was the best thing on his plate- and he is a picky eater! The only change I made was I only added 3/4 cup of butter and it turned out great. I do think I will cut back to 1/2 cup next time.

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Oh_Suzannah

	Cooking Level: Expert Home Town: Peachtree City, Georgia, USA
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Reviewed: Nov. 23, 2007

This dish was very easy to make and delicious as well. I used fresh frozen corn instead of canned and to really make this dish special- I sprinkle a crushed up tube of Ritz crackers- with scattered pats of butter on top...makes it fabulous!! I agree- cooking in a foil pan took forever!

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Niki A.

	Cooking Level: Expert Living In: Westerville, Ohio, USA
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Reviewed: Nov. 18, 2007

Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.

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HESANTONE

	Cooking Level: Beginning Home Town: Farmington Hills, Michigan, USA Living In: West Bloomfield, Michigan, USA
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Reviewed: Oct. 10, 2007

Delicious. Great for holidays.

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rlavolpe


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Reviewed: Sep. 18, 2007

Awesome. I get asked to make this by family members all the time.

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awoolsey


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Reviewed: Sep. 8, 2007

I made it for Thanksgiving and it was a hit. Very easy to make.

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Shannon


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