This is an incredibly versatile and forgiving dish. I absolutely adore it, as do my dinner guests too!
I always use the no-sodium added corn, since the dish is so sweet already. I've made it a ton of different ways now - substituting in sweetened condensed milk or regular milk and starch for the evaporated milk. It tends to be pretty soupy so I try to reduce the liquids a little bit and add a little thickening agent too. I basically put almost no sugar in it (usually abt 1/3 c), but I find that brown sugar has a richer flavor (plus makes a nice sprinkling on top with cinnamon). It's nice to have a dash of cinnamon mixed in with the other wet ingredients too.
It always takes longer than 1 hour - I'd clock it at 1:20 or so. This is definitely a keeper for generations to come!!
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This is an incredibly versatile and forgiving dish. I absolutely adore it, as do my dinner...