Reviewed: Nov. 11, 2009

Love this dish I have been making this for about a year and a half now and I love it. I have used it for thanksgiving, and functions and dinners. It has always been a hit.

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peachymomma

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Reviewed: Oct. 5, 2009

Just the comfort food we were looking for on a cool fall night! Used mexi-corn for a bit of color, smart balance light instead of butter, and fat free sour cream, with (I believe...) equally yummy results. Didn't have cheddar, so mixed in a bit of mozzarella, but I think this might be just as good without the cheese. Yum!!!

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Sep. 30, 2009

We brought this to a family get together and it was a big hit. I was working so my husband was given the task of cooking the Scalloped Corn. This is what he found and made.

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Katy

Cooking Level: Intermediate

Home Town: Crosby, North Dakota, USA

Living In: Plentywood, Montana, USA

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Reviewed: May 31, 2009

My family and I absolutely love this dish! Great for pot lucks, holiday meals with the family, or just any time you want some good comfort food.

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mike s.

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Reviewed: Mar. 30, 2009

Followed the recipe to a T and it turned out great. A lot more like corn pudding than corn casserole.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jan. 16, 2009

as close of a recipe to the one I use to have.

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JHARRING79

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Reviewed: Dec. 31, 2008

Im sorry..I thought this was one of the worse things I have ever eaten

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DIANE4D

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Reviewed: Dec. 14, 2008

This is the best recipe in the world! I love this and make it all the time. I ALWAYS keep the ingredients on hand at all times - man is this good!! Thanks for the recipe!!

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Nov. 27, 2008

The was more like corny cornbread than what I was wanting. It wasn't bad, it just needed something else.

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

This was a yummy recipe. I accidentally bought 8oz. of sour cream instead of 16oz., and it still turned out great! Next time I'll use 16oz. and see if it tastes any different...

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mcann010284

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Reviewed: Oct. 25, 2008

Made this last night for a Halloween Party. It was a hit. I did some variations, however, which I think improved the flavor factor. I sauteed a large onion and the inner ribs of celery in pam until golden and soft, and fried up a pound of bacon until crispy. I added a tablespoon of the bacon oil to the onion mixture for flavor. Added onion mix to batter and also 5 ounces shredded sharp cheddar. When almost done, sprinkled more cheese and the bacon on top to get crusty/bubbly. It was delicious. Can't tolerate spicy, so using the bacon/onion combo instead of chili's were a nice alternative. I will make this again.

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Jo

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Reviewed: Sep. 17, 2008

Love this dish ... but WITHOUT the cheese ... just isn't necessary, the corn flavor speaks for itself. I prefer using a 9x13 pan for a crispier edge and Jiffy brand corn muffin mix ... its extra sweet! Thank you for sharing your recipe! :O)

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AuntB

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

Delicious. I've made this recipe and a couple of variations. I usually add onions and green peppers to the butter and then mix it all in. Always a hit and super easy. +-

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rajah72524

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

David liked this a lot!

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RELUCTANTCHEF

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Reviewed: Jul. 4, 2008

I make this without the cheese, and it definitly needs to bake an hour.

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Cindy

Cooking Level: Intermediate

Home Town: Munster, Indiana, USA

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Reviewed: Jun. 24, 2008

This is a must have in my family. It is great for the holidays with turkey, etc. I also love it room temperature in the summer with a grilled ham steak and spinach salad. For the reviewer who had setting issues: as I read the recipe, you bake for 30 mins, top with cheese and bake for an additional 15 minutes. 45 total. It does "set" as it cools a bit as well. Love this, many thanks.

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JillinNY

Cooking Level: Professional

Living In: Long Island, New York, USA

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Reviewed: Mar. 24, 2008

My family has made a recipe similar to this for many years at every holiday. The only thing that I do differently, which makes a big difference in my opinion, is saute a green pepper and an onion in the 1/2 cup butter and then add that (including the melted butter in the pan) to the corn bread mixture. It looks pretty if you use red and green pepper at Christmas!

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bneherzog

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Reviewed: Mar. 13, 2008

This is a good base recipe but you have to tweak it to give it flavor. For one, you need salt and pepper. And you can add other things like hamburger, onion, or ranch dip (instead of plain sour cream). But it's a good place to start. I liked it alot.

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