Reviewed: Aug. 31, 2009

This recipe is better then the cream corn that you buy in the store. Alot richer Cream Corn.

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Reviewed: Apr. 11, 2009

I thought this was a bit rich, but that's the point of making creamed corn, right! My brother asked for this again for easter, so for some people the richness is not a problem!

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scandia sweetie

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Reviewed: Mar. 11, 2009

I thought I had done somehting wrong, so I double checked, then I triple checked the recipe, but I followed the recipe exactly.... Mine came out greasy/oily and didn't seem to "blend".... It remained kind of separated and just not good at all. Ended up dumping the whole dish. Again, not sure what I could have done wrong, but it was not good. Sorry!!!

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Mar. 10, 2009

I'm giving this 4 stars, because I think it's a great preparation and I would encourage people to try it. HOWEVER, I think the proportions of the recipe as written are ludicrous. I changed the 10 oz bag of corn to the 32 oz FAMILY SIZE bag and thought the recipe came out perfectly. I would imagine a corn soup would result from the way the recipe is written! The white pepper and nutmeg are truly what make the flavors so great, so trust the recipe in that regard. Enjoy!

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BURTRAM

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

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Reviewed: Mar. 6, 2009

The taste is wonderful! It's very rich so I wasn't able to eat a whole lot of it. I think if I were to make this next time, I would add less cream cheese, add some eggs to make a more lighter version.

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Jackie

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Reviewed: Jan. 12, 2009

Definitely not diet food (yummm). I loved the hint of nutmeg. Next time I'll need to use more corn.

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SaraPocket

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

Only 3 stars b/c I changed it a LOT. Cut butter, cream cheese, and cream amounts in half, corn upped to 1 pound. Kept seasonings the same, and this came out GREAT. Even with the liquids halved, this was still very rich and totally delicious, for me and my sister both. The only way I'll ever have creamed corn again; thanks!

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Silvire

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

Living In: Union City, New Jersey, USA

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Reviewed: Nov. 26, 2007

I ended up modifying this recipe quite a bit, but this gave me a good starting point for my own version. This recipe as written would be way too rich I think. I used over twice the amount of corn, used less cream (and switched that to half & half) and the same amount of cream cheese and my version was still VERY rich! I also gave mine a mexican flair with green chiles and mexican spices.

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mfrijoles17

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Reviewed: Apr. 9, 2007

This is by far THE BEST recipe I have ever had for creamed corn. I do not really care for the "normal" way cream corn is made. I don't like the soupy consistency or the texture or flavor. I love the baked texture of this!! This recipe was not only delicious, but very easy! This is the only way I will make creamed corn. Great recipe..thanks!

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Joni

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Apr. 4, 2007

This is a pretty good recipe, I made it as written the first time and it was good, but the second time I mixed the cheese into the corn mixture and topped it with the cracker crumbs mixed with 2-3 Tbsp of melted butter, and it was GREAT! The picky eaters in my house loved this dish!

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TERRIS911

Cooking Level: Expert

Living In: Troy, Ohio, USA

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Reviewed: Dec. 19, 2006

Thought I'd try this instead of my usual recipe. To my taste, there was too much cream and cream cheese flavor and not enough corn flavor. Very rich. My guests seemed to like it so I gave it four stars.

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WALTDOUD

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Reviewed: Nov. 23, 2006

HEAVY, but very good. To better deal with the heaviness add them to the holiday mashed potatoes, once served!! then ya won't notice how rich the corn is!

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ctippy

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Reviewed: Jul. 5, 2006

This recipe is definately a keeper! My family raved about the corn. I doubled the recipe and baked in a 13x9 dish, although next time I will bake an extra 10 minutes. I used garlic salt instead of regular salt, and although I used mozzarella on top, next time I will try Colby Jack or Cheddar. Highly recommend this recipe!

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Tara J

Cooking Level: Intermediate

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Reviewed: May 14, 2006

I put this corn reciepe in hollowed out tomatos and baked them and it was super.

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Karen

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Reviewed: Apr. 2, 2006

We really enjoyed this recipe. Thank you so much for coming up with something that children will love. We will be enjoying this recipe for years to come!!

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