Reviewed: Jul. 11, 2009

My boys liked it a LOT!!!

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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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Rochelle

Cooking Level: Expert

Home Town: Morristown, New Jersey, USA

Living In: Spokane, Washington, USA

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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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vinlisavin

Cooking Level: Intermediate

Home Town: Saint James, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 21, 2009

Great recipe...my boys loved it. Definitely a keeper.

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Pamela

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Reviewed: Jan. 8, 2009

Made this for Christmas for extended family gathering. This was the first dish gone. You could hear people commenting on how good it was. You could hear "Mmmm's". Even my picky father pronounced that it was good.

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HOLLYBELL

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Reviewed: Dec. 24, 2008

We absolutely love this recipe! It has become a family favorite and has become "expected" at holiday meals. Thank you so much for sharing this!!!

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MY3SONS40

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Reviewed: Oct. 25, 2008

This was lovely...took to pot luck thanksgiving dinner, had to adlib the cornbread muffic mix, as it is not readily available in canada, but used the dry ingredients for corn bread muffins and left out the liquids in that recipe. I had to share this recipe three times since then!

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debralynnn

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Reviewed: Aug. 31, 2008

Thank goodness they had a copier at the party I took this dish to and I thought to take the recipe. EVERYONE wanted it. I did double the recipe and added jalapeno peppers,YUM! However in a 4-qt casserole it took 1 hr. 45 min. to cook. Should have used a 9 x 14 dish

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ISUGARBEAR

Cooking Level: Intermediate

Home Town: Morristown, New Jersey, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 15, 2008

Everyone that I know loves this stuff. I add some diced ham, cheese, and scallions or green chiles, and top with more cheese for a one pan meal/casserole. Delish!!

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kaylasmom

Cooking Level: Professional

Home Town: Holt, Michigan, USA

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Reviewed: May 13, 2008

loved the recipe it was so moist and i would make this again.

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crystal pitre

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Reviewed: Dec. 30, 2007

My family and I love this recipe! I added a can of chopped green chilies and wow! The chilies give it a kick without a lot of heat! I get requests for this every Thanksgiving! Thanks for posting!

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mjlsmith

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

My family request this dish every Thanksgiving

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Gidget Bones

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 8, 2007

This is a yum Nicole. I added some melted butter and cut back on the sour cream. Not overly sweet and really delicious. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 10, 2006

I made this in a 9x13 pan and it still took about the same baking time as the directions said to use for a casserole. The bread came out very moist, but not too sweet. Slice yoursefl up some of this, top with butter, a squeeze of lime and a dash of chili powder and it's just delish!

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