Reviewed: Sep. 4, 2011

I made this recipe for many years and have enjoyed it- it's easy, & never fail. I have stopped making it because the corn muffin mix has trans fats in it. I try VERY hard not to eat any trans fats since learning how terrible they are for my body.

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Reviewer:

MrsZimm13

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Tate, Georgia, USA

Reviewed: Apr. 20, 2011

Delicious! I catered a wedding rehearsal dinner for 35 people and I got rave reviews! I even made it at home for my very picky husband and he loved it! This side dish has now made it into our dinner rotation.

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Reviewer:

jrlupino

Cooking Level: Expert

Reviewed: Nov. 24, 2010

My Family loved this

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Reviewer:

kim1958

Reviewed: Nov. 17, 2010

My family loves this. Also good with can diced jalapinos or chilis mixed in. For the ones that say it turns out to wet or moist. Don't omit anything!! The trick is to bake it for 10 to 15 minutes take it out and stir it. Then return it to the oven and finish baking.

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Reviewer:

Chrystie

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Reviewed: Oct. 9, 2010

This is one of the best recipes I have found.. It is quick and easy. The only problem with it is that I don;t have baking dishes large enough to have leftovers. My kids will scrape the dish they love it so much.

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Reviewer:

Gary

Cooking Level: Expert

Living In: Umatilla, Florida, USA

Reviewed: Nov. 24, 2009

Delicious exactly as is-Hubby even liked it this year. A staple on our holiday table.

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Jul. 11, 2009

My boys liked it a LOT!!!

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Reviewer:

AMERASIAN

Reviewed: Jun. 27, 2009

My family loves this type of side dish. I did modify it, as we do not like canned corn. I used 2 10oz bags of frozen corn then doubled the sour cream to replace the cans of whole kernel/creamed corn. I also added 1/2 of small sweet onion diced. Loved it and so did the whole family...a keeper!

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Reviewer:

Rochelle

Cooking Level: Expert

Home Town: Morristown, New Jersey, USA

Living In: Spokane, Washington, USA

Reviewed: Mar. 7, 2009

I made this recipe as stated. It was too greasy and too wet. Even though I extended the baking time to a good 90 min. it was still too moist. It had a good flavor though. I would make this again with the following changes: definitely drain the whole kernel corn, use only 1/2 cup sour cream, and most of all, use only 1/4 cup butter.

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