Reviewed: Nov. 15, 2009

I begged a neighbor for her "scalloped corn" recipe. This is the one except the neighbor's calls for 1/4 cup butter instead of 1/2 cup. Draining the whole kernel corn makes the casserole more firm, closer to corn bread. Next time, I will reserve at least 1/2 of the liquid to get the scalloped consistency. Using low fat sour cream worked too. Either way, it was a hit at my house.

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BROZZY

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Wasn't quite what I was looking for.

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YSANDHOFF

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Reviewed: Oct. 14, 2009

This was excellent. We served as a side to crawfish fettucine...there was none left!!! Definite keeper

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Tagnia

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Reviewed: Oct. 11, 2009

Didn't vary from the original recipe but found it took one hour to bake. Also, I would prefer a little bit sweeter, so will try next time adding a bit of sugar. Otherwise we liked it well enough, but will make the above alteration next time.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 4, 2009

this was good, not awesome but good.

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paisleybutterfly

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

I added a little Italian flavor. A tsp. dried rosemary and 1/2Cup of grated Grana Padano Cheese.

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italian delizia

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Reviewed: Sep. 9, 2009

This is a definate hit. I made it as an alternative to plain cornbread and they loved it!

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lma

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Reviewed: Sep. 7, 2009

This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn't drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted. Cooked uncovered at 350 for at least an hour. Came out perfect - just the way my family always makes it.

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Gold32

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Reviewed: Sep. 3, 2009

Everyone in my family loved this and it will definitely become a staple for Thanksgiving and Christmas.

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shannon28

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Reviewed: Aug. 24, 2009

I've been making my version of this recipe for years and it's a family holiday must! I always add an egg and a couple hand fulls of cheddar. Most times I add a 1/4-1/2 a cup of whole corn also for texture. Try it, you'll LOVE it!

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lisa

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Reviewed: Aug. 13, 2009

Loved it! My entire family of 5 thought it was great. And it was so easy to make.

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Dena Craig

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Reviewed: Aug. 11, 2009

This was great, the only thing I would change is to add a litle more liquid next time as it was just slightly dry after warming up leftovers and I think a little extra liquid would have helped. It was fabulous though.

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Stacey

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Reviewed: Jul. 29, 2009

I give this three stars because it is a great potluck recipe...simple, cheap and people seem to really like it, but for my personal taste I think its just blah. It's smells just heavenly while it's baking, but the flavor (or lack of) is just disappointing. I would not make this for a family meal, but it's a failsafe recipe for potlucks, as people just scarf it up...go figure.

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HEIDIDEIDI

Cooking Level: Expert

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Reviewed: Jul. 28, 2009

I use salted butter... I've made this recipe for all holiday meals for years and years and it's always the first pan to empty out. It's a great compliment for turkey, ham, steak, and pork chops. Too easy. Too good! LOVE IT!

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concierge

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Reviewed: Jul. 25, 2009

now a staple at all family gatherings!!!

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LOGIC737

Cooking Level: Expert

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Reviewed: Jun. 29, 2009

I was just introduced to caron casserole a couple of year ago and my boyfriend's family always had it during holiday dinners. This was my 1st try at it and I was worried that it might be different from his grandma's recipe. I had heard of people using cheese and some different things but wow, this was AWESOME!! It tasted just like I wanted it to. Thanks!

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Brooke

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

Oh my gosh, when I'd finished mixing the ingredients I wasn't so sure how this would turn out, but looks were certainly deceiving! DELICIOUS!!! I subbed two eggs for the butter and like many others used the box of Jiffy Corn Muffin mix and added a couple of tablespoons of sugar. Thanks for an absolutely delicious recipe!

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Alison

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Reviewed: Jun. 16, 2009

My boyfriend and I really enjoyed this! Very good

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Jazzumz

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Reviewed: Jun. 14, 2009

you gotta add cheese to this. Add it during the last 10 minutes of cooking...otherwise this is a great recipe thanks!!

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ROBYLN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Jun. 13, 2009

A friend of mine gave me a similar recipe many years ago. Though it calls for corn BREAD mix I have mostly used corn MUFFIN mix (which is a bit different in it's rising ability) but without problems. Also, I top mine with swiss cheese slices about 5 minutes before removing from the oven.

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