Reviewed: Oct. 20, 2004

This recipe was fantastic. Much better then the dry cornbread I normally bake.Definatley a keeper.

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STARBUCKQUEEN

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Reviewed: Sep. 28, 2004

This is more of a corn bread recipe rather than a corn bake. Use it if you want a switch on regular corn bread.

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Kristie

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Reviewed: Jul. 19, 2004

This recipe is Wonderful! I made it for our company picnic, and was gone in 30 minutes! I had to make copies for 6 people! Great Recipe and will make many times again I am sure!

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ANGELA7P

Cooking Level: Intermediate

Home Town: Fort Dodge, Iowa, USA

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Reviewed: Jun. 11, 2004

This was the recipe I was looking for...just like Grandma makes. I did cut down on the butter a bit though. Also, since it's just the three of us I use half the batter to bake up in a casserole for dinner. The other half I bake in muffin tins. They freeze nicely and microwave in just a minute or 2 for a quick lunch side for my 2 year old. He loves them, and it's just so easy. Thanks for the recipe.

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Jun. 11, 2004

Excellent! So easy to make and tastes great.

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Irene

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Reviewed: Mar. 27, 2004

I had decided at the last minute to find a recipe that resembled "Mexican corn pudding" served at one of our favorite restaurants and thought this sounded close enough (not corn bread to be eaten with fingers). My adjustments were to reduce butter to 1/4 cup, add 1/4 cup white sugar, and reduce the sour cream to 1/3 cup (because that's all I had on hand!) I baked in a 8x8 pan for 45 min and it turned out just like I expected. Great side dish!

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IRIS T.

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2004

I served this dish at a catered two person birthday party. I also serves shrimp kabobs and fondue and had poached pears with gorganzola for dessert. This dish is what they raved about. This recipe moved from temp to perm!

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Qumenseed

Cooking Level: Expert

Living In: College Park, Georgia, USA

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Reviewed: Feb. 21, 2004

Hard to rate this one-- It was good the first day, because I'd been looking forward to it after all the great reviews. But when I thought about eating it the next day, I just felt kind of ill-- it's so heavy, and the egginess of it makes me vastly prefer a moist cornbread. Maybe because I used nonfat yogurt instead of sour cream?

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TSTANKUN

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Reviewed: Feb. 19, 2004

I had watched a food program on tv that talked about spoonbread being served in a restaurant in Harlem and wanted to try it. Did a search on this site and found this recipe. Didn't know what to expect but it was very good. I also used 1/2 cup of butter as recommended by some. The only disappointment was that I expected it to be sweeter. The next time, I will try a sweeter cornbread mix. Thanks for sharing this recipe.

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YOKLEY

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Monument, Colorado, USA

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Reviewed: Jan. 23, 2004

We thought this was very good but I wish I would have listened to the others and put in half of a cup of melted butter instead of a cup. Next time I make it I will be sure to do that.

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LESLEYfromWI

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Reviewed: Dec. 22, 2003

I made this dish last year at Thanksgiving. Everyone loved it so much that I am now asked to make it at Thanksgiving and Christmas.

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TINKERBELL_2001

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Reviewed: Dec. 10, 2003

Very Good

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MCCULLOD

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Reviewed: Dec. 5, 2003

Made this for Thanksgiving.Super easy to make but I wasn't expecting it to be as sweet as it was. It was very good. All the family loved it. This recipe is a keeper.

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GeorgiaMom

Cooking Level: Intermediate

Home Town: Riverview, Florida, USA

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Reviewed: Nov. 27, 2003

If you are looking for kid friendly corn casserole, this is it---it has a very delicate taste. Many corn casseroles include onions, peppers and cheese(which can be very good) but this recipe is subtle.I served it to 27 guests this very Thanksgiving day and it got "the best reviews". Can not get much easier or better than this!

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Monica

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Reviewed: Nov. 27, 2003

Everyone today LOVED this!! Will make again for sure!!

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MICHELLEK0806

Cooking Level: Intermediate

Home Town: Franklin, Wisconsin, USA

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Reviewed: Nov. 17, 2003

My family loves this recipe...it has been requested for Thanksgiving again!!!

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BRANDIEC1

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Reviewed: Oct. 7, 2003

I'd never had baked corn or spoonbread before, and wanted something to serve with chili(Best Bean Chili--this site--wonderful!). This was a perfect choice--like corn bread, only much more moist. (I used only half the suggested amount of butter.) And the whole kernel corn was a nice, sweet surprise. Crumble some on top of a bowl of hot chili!

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Sep. 9, 2003

This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.

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LAURIEANDJOHN64

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Reviewed: Sep. 9, 2003

Had never added sour cream to mine before but was pleasently surprised at how much richer it made this. I love this as a dessert or along side enchiladas. Have and will continue to make again and again.

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ALLMAXEDOUT

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Reviewed: Sep. 3, 2003

everyone loved it-nice and moist-lots of flavor-i was afraid serving it to guests the first time I made it-but they ask for the recipe

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Baked Corn I

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