Reviewed: Jan. 3, 2006

I liked this recipe well enough. This was my 2nd time making it. The 1st at Thanksgiving a couple of years back had turned out pretty dry and I wasn't impressed but today I decided to try it again and this time I baked it in 8x11" dish and let it cook for 45 minutes at 365 degs. and it came out much better. It was moist and delicious. However I'm feeling so guilty by all that butter that next time I'll try decreasing it.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 2, 2006

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: Northville, Michigan, USA

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Reviewed: Dec. 27, 2005

This is awesome, I used Jiffy corn bread mix because it is slightly sweet, and 1 stick of butter works fine. I usually don't like corn mixed in with stuff (call me weird) but this was great, I'll be making this all the time now it's so simple. I baked it in a round deep casserole dish and it baked up beautiful.

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NICKIE75

Cooking Level: Intermediate

Home Town: Brownfield, Texas, USA

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Reviewed: Dec. 23, 2005

After servicing this at my job for a Christmas luncheon, I agree with those that had positive reviews on this recipe. I had many complimentary comments & I also found this to be delicious! You should not be disappointed.

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MARYRUBY

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Reviewed: Dec. 21, 2005

I last cooked this recipe on Thanksgiving 2005. Everyone loved this dish! Super easy to make!

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BarkingFrog

Cooking Level: Intermediate

Home Town: Newcastle, Washington, USA

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Reviewed: Nov. 10, 2005

I made the baked corn for a school function and it was delicious. I used mexican cornbread mix instead of regular, only used 3/4 butter and added cheddar cheese on top.

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KROSSTX

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Reviewed: Sep. 22, 2005

was a hit with the family for sure a keeper

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DALEJR8FAN

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Reviewed: Sep. 2, 2005

Always a hit! I make it for our family reunion picnic every Memorial Day Weekend, and then also at Thanksgiving.

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TheKitchenFairy

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Wenatchee, Washington, USA

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Reviewed: Jun. 14, 2005

wonderful

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TRICIAKH

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Reviewed: Mar. 26, 2005

I first had this at a neighborhood potluck (fyi it's great dish for any pot luck party) and looked it up here to find the recipe. It's the perfect accompaniment for beef and a huge hit at any bbq. So easy to make and everyone loves it. Since it's not a well known dish people think you went to a lot of trouble. I know it as Corn Souffle, gives it a little bit of an upscale twist.

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christine fiona

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Reviewed: Feb. 24, 2005

This was really good. I also used 1/2 the butter & am very glad I did. The full amount would have just been greasy.

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ANGELA

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Reviewed: Jan. 16, 2005

I always make this as a side item to go with anything from chili to turkey. It is fabulous! Everyone, even the kids love it! I get compliments on it everytime! Thanks

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TAMMYDACHEF

Cooking Level: Expert

Living In: Rolling Meadows, Illinois, USA

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Reviewed: Jan. 5, 2005

The first time I made it, I used the Marie Calendar's corn bread mix, which was more mix than the recipe called for. It was delicious, but more like a regular cornbread...very moist and flavorful. I made it last night with a different corn bread mix, that was UNDER the amount called for. This time it came out more like a spoon bread, and oh so tasty! I also took the advice of others and only used a half cup of butter...and it was still fantastic!!

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MRSJTG

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Reviewed: Jan. 4, 2005

Bye-bye tradional scalloped corn! I prepared this yummy dish for both Thanksgiving & Christmas and friends and family alike agreed they loved it. It's a keeper. Thank you Rhonda!

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FLOWERBUFF

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Reviewed: Jan. 3, 2005

I do not usually cook beyond the everyday basics, but this recipe was extremely easy to make and came out wonderful. Very good for the holidays or as a change of pace from typical corn. Wouldn't change a thing!

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NEENER99

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Reviewed: Dec. 27, 2004

This was awesome - I used an 18oz corn muffin mix and did drain the kerneled corn. Served with Christmas dinner. YUM!!!

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riverliving

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 27, 2004

Very good and simple. I substituted low-fat yogurt for sour cream, with excellent results. Want to try cheese in it next time.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 27, 2004

REALLY GOOD JUST MADE FOR CHRISTMAS WAS A HIT

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PRETTYINPINKMAMA

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Reviewed: Dec. 21, 2004

This is wonderful! Taste perfect just the way it is! This was a hit at Thanksgiving, and I'm making it for Christmas too!

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SHARGURL

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Reviewed: Dec. 4, 2004

I've made this twice, once with a cup of butter and once with a 1/2 cup. I prefer the 1/2 cup, but it turns out more like a plain old cornbread with corn in it. With a whole cup it just reeks of butter to me. Overall I thought it was decent, and a large gathering of family at Thanksgiving most all seemed to give it positive reviews. So if you like it keep it, but don't expect everyone to go for it.

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COOLCHEFCARL

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Baked Corn I

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