"This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it." — Linda Rier
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2 (15 ounce) cans
whole kernel corn, drained
This recipe was the highlight of tonight's dinner! Wonderful! Per other reviews, I reduced the sugar down to 1/4 cup and since I only had 1 can of corn, I used a 16oz bag of frozen corn in place of the second can. For the "topping," I mixed the remaining 1/4c sugar with the cinnamon (to make cinnamon sugar) and set aside in a small bowl until it came time to add...at which time I only used 3/4 of that (which was okay...my boyfriend made some cinnamon toast with the remaining sugar mix). It did take a little longer to bake but the bowl was cleaned and everyone declared I MUST make this again very soon. Thank you Linda!!
I thought the flavor was good but it was too too sweet and I couldn't get my 3 kids to eat it. I will try once more with half the suger.
This was a delicious recipe! My husband loved it. The only reason I didn't give it five stars was because it called for too much sugar, mainly the extra bit at the end. I just cut that out and voila! a perfect dish.
This recipe is SO good! I absolutely loved it! I did omit the 1/4 cup sugar at the end and it was still just a small tad too sweet. After baking I just dusted some sugar and cinnamon on top. But, I did have to bake for 1 hour and 25 minutes. DELISH!!
Good, but other reviews are right about the sugar. Better to cut it in half.
"Cinnamon Corn"..such an odd combination that you
just have to read the recipe! Tried it for an Easter Potluck and it was very tasty, indeed. Also, the kitchen smelled great while it was baking! I did have to bake it an extra ten minutes. Will try this one again.
My husband and I really enjoyed this recipe. It has a great flavor. I reduced the sugar by 1/2 of what the recipe called for. I will be making this again. Thanks
Very good! I took this to a get-together the first time I made it; it was a big hit. The hostess asked for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 199
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