Reviewed: Nov. 30, 2004

i thought this was good but not great. maybe i lack the southern nostalgia? thank you tamara!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 7, 2004

Nice blend of spices and a great flavor! I like a bit more texture and, since sweetcorn is in season, I added leftover corn cut off the cob. That was just the texture I was looking for. I'll try it again in the fall with some frozen or canned whole kernal corn. Thanks for a keeper.

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Acerast

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Reviewed: Sep. 6, 2004

This was not my favourite - I found the texture to be similar to lumpy scrambled eggs - the flavour wasn't bad, but it just tasted like creamed corn with eggs. I gave it two stars because my husband liked it.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jul. 26, 2004

OK, so it adds a few more calories, but I add bread crumbs to top off the dish and spray the top with a buttery Pam spray. Sometimes you just can't make a dish toooo good.

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BEEDUBYA

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Reviewed: Jun. 13, 2004

A nice change from ordinary. I had 2 cans of creamed corn sitting on the shelf, so I made this recipe to serve with ham. It still had the consistency of regular creamed corn, but the flavor was very subtle and nice. Thank you.

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CYNDY

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Reviewed: Aug. 27, 2003

Loved this recipe! I left the butter out for a lower fat version and it was still beautiful. Next time I may omit the sugar too as the corn is so naturally sweet. It does make enough for 8 however we loved it so much we had huge servings and so more realistically served 4.

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CATHYBUTTERFLY

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Reviewed: Aug. 16, 2003

Excellent! It got more attention than the main dish.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 17, 2002

Absolutely super, very easy, and a nice change from the usual corn casseroles. I am going to experiment with adding diced green chilis next, and will be musing over a few other additions.

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