Reviewed: Sep. 7, 2009

This is always the first side dish to go at parties! My husband found this recipe one Valentine's Day, and cooked it for me since I love corn. It is so good exactly as printed, but be sure to have ingredients on hand for a second batch!

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Maranda

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Reviewed: Aug. 27, 2009

My mother said this was a keeper and everyone agreed - I made it exactly as written (except I baked it in an 8x8 baking dish) and wouldn't change a thing. Nice texture, and not too sweet, I served it with Southwestern-stuffed chicken and a Mexican salad.

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 5, 2009

Loved it. I used 1/2 butter as other suggested. Worked out perfect!

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Leigh Ann

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Reviewed: May 15, 2009

My family loved the baked corn. Will have to make it more often.

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MANDYREE

Cooking Level: Expert

Home Town: Wisner, Louisiana, USA

Living In: Santa Anna, Texas, USA

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Reviewed: Jan. 5, 2009

When the ingredients said to mix it all together, I thought, how will it look like the picture then, but it did!! This is a great recipe, it looks and tastes wonderful!! No more plain old cornbread for us!!

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alana

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

I have always loved baked corn, but was never able to find the 'perfect' recipe for it - Until I stumbled across this recipe a few years back. It is such a big hit with friends and family, that not only do I have to make it both at Thanksgiving AND Christmas time - but I also have to make TWO batches each holiday! Thank you so much for sharing such a wonderful - and divinely easy to prepare - recipe with us all. Definitely 5+ stars!

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JAYLEERICK19

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Reviewed: Oct. 25, 2008

This is a great recipe. I used this a few times and I love baked corn. I highly recommend this recipe.

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BHLLAL

Cooking Level: Intermediate

Living In: Three Springs, Pennsylvania, USA

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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

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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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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