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: 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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Beth

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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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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Reviewed: Jul. 27, 2007

This recipe has been a hit for my entire family! I've served it on Thanksgiving and have had numerous requests for the recipe. I make it exactly as the recipe says and it turns out great. Of course, it's a bit fattening, but on the holidays, who cares!

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Kaileesmom

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Reviewed: Feb. 20, 2007

Very yummy. I cut back on the butter a little and it was still good.

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Stacey

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Reviewed: Jan. 3, 2007

This recipe is very easy to make. My family loves it. I have also made this with the light sour cream and my family didn't notice the difference. I did have to cook it a little bit longer when I used the light sour cream though. It's delicious both ways. This recipe is one that I do over and over again.

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SIXX788

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Reviewed: Dec. 29, 2006

A real crowd pleaser! I also reduced butter in half, and used 8x8 pan. If folks wonder about its consistency, it's just like a moist turkey stuffing. Was a great sidedish with baked ham, green beans/bacon/onions.

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CHardy

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Reviewed: Dec. 18, 2006

Can cut the butter in half and it's just as good if not better.

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michelle

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Reviewed: Dec. 17, 2006

I made this with the suggestions to use 1/2 cup of butter and it was great.I think on the next one I will try the full cup of butter to see if there is much of a difference in taste(no cholesterol problem here!)Thanks!

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jerryr

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Reviewed: Dec. 2, 2006

This is a great "comfort food" recipe. I've made it for Thanksgiving for the past 8 years or so. I do try to "lighten" it up a bit by using egg beaters in place of the 2 eggs and "Lite Sour Cream" instead of whole fat. Friends and family all love it; I don't know why I only make it for the holidays when it would be a great side dish all winter long. Very filling and satisfying!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 23, 2006

Not at all what I expected. This is like a corn pudding - not a bread/muffin type of recipe. The taste was definitely good. It just wasn't good enough to outweigh the guilt of all the butter and sour cream. If I am going to indulge, it will be on something else.

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Gjesso

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Reviewed: Nov. 20, 2006

Had to look this recipe up AGAIN, for the 3rd time. Now my kids expect this every Thanksgiving! Easy, & I've never had any complaints!! Everybody loves it!

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MSSTONEX

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Reviewed: Nov. 18, 2006

ALWAYS a hit for Thanksgiving and Christmas!! Any party for that matter!!

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Janet

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Nov. 12, 2006

I made this 5 years ago for thanksgiving and it has become a mainstay for my family. My sister calls to tell me that she does not need to remind that I am making the baked corn.

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JULIEJAMESON

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Reviewed: Oct. 17, 2006

We didn't like this very much, tasted like eating creamed corn out of the can. It was great for my teething son, though.

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CHARTEN

Cooking Level: Intermediate

Home Town: Woods Cross, Utah, USA

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 9, 2006

I make this for Thanksgiving and it's always a hit! I opt to use fresh frozen corn instead of canned, it seems to add more sweetness. I've also topped it with a little shredded cheddar and let that bake until brown. Awesome!

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Susan A.

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: May 3, 2006

We loved this recipe, and I didn't have to tweak it at all! We sliced the leftovers and froze them, heated up wonderfully!

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Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Feb. 26, 2006

Have made this for many holiday dinners and every time it is devoured. Everyone always likes it and asks for the recipe. A great compliment for any meal in my opinion.

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KWOODARD430

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