Reviewed: Dec. 26, 2008

I followed a few suggestions and added two eggs and 1/2 can of sweetened condensed milk and it was PERFECT!! This was a big hit at our Christmas dinner! This will find it's way into my keeper recipe box. Thanks for a great side dish!!

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Andrea

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 26, 2008

This is an excellent dish! No exceptions about it! I added 1 egg and 1/2 can of sweetened condensed milk. Perfect!

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Angie

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Reviewed: Dec. 25, 2008

Tastes great, when it finally cooks. A 1 qt casserole is not nearly large enough. I HIGHLY recommend using a 9 x 13 cake pan rather than a casserole dish, otherwise it will be in the oven much longer than the recipe calls for.

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TJACKS28

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Reviewed: Dec. 19, 2008

Yum! Yum! Yum!! My family LOVES this recipes just as it is. AWESOME side dish for ANY event.

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druidfaerie

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Reviewed: Dec. 19, 2008

This is soo Yummy. I've made it a couple of times and end up being about the only one who eats it. LOL not a good thing.. I added just a pinch of salt to my likings. But other than that its very good.

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 16, 2008

I love this recipe, and have been using it for years. The only bad thing I can say for it, is that it always takes about an hour and a half to cook. But it's totally worth the wait! Tonight I am making it again, adding an egg and using a muffin tin, to see if I can get it out of the oven in less than an hour. I'll report back... UPDATE: This worked great in muffin tins, and made serving super easy! Bake time was 30-45 mins. Pull them out when they still seem squishy, and they'll set up in a few mins.

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kmorrisel

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Reviewed: Dec. 6, 2008

I made this recipe as written and was a little disappointed. First the recipe needs to be baked in a 2qt pan not a 1 qt pan. Second, after 40 minutes of baking it was still somewhat raw and not even a little brown on top. I cooking this for a little over an hour to get it solid enough to eat. Maybe my expectations were a little out of whack with this recipe but it needed something. I think an egg and a tablespoon of sugar would have helped this alot. The consistency was a little too runny for me and it wasn't sweet enough.

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JES1663

Cooking Level: Intermediate

Home Town: Williamson, West Virginia, USA

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Reviewed: Dec. 2, 2008

I made this for Thanksgiving this year and was pleasantly surprised! After taking it out of the oven, it didn't seem to be evenly cooked, so I mixed it up and returned it to the oven for an additional 10 minutes. Perfect!

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Sarah

Cooking Level: Intermediate

Living In: Greensburg, Pennsylvania, USA

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Reviewed: Nov. 29, 2008

Pretty good! The important thing is the family liked it @ T-Day dinner. Only thing I added was (1) egg but this was still slighty runny and took a little longer to finish cooking.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Nov. 29, 2008

Made for Thanksgiving. Everyone raved about it!

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future chef

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

Made this for Thanksgiving meal. So easy and so good! I listened to other reviewers and added one egg. Left out salt and pepper. There was plenty of salt from corn even though I used no salt added whole kernal corn. Better for those of us with hbp. It was perfect. I ate way too much! Definitely 5 stars!

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Kaki

Cooking Level: Intermediate

Home Town: Pine Bluff, Arkansas, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 26, 2008

Love this casserole but have added shredded cheddar cheese and traded out the sour cream for french onion dip. Works perfectly and I don't have to chop onions.

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jmg

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Reviewed: Nov. 24, 2008

The best! But DO add one egg as others suggest. This dish has been on our Thanksgiving table for years now!

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CSW

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 18, 2008

Great comfort food. Thanks for sharing.

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Debbie D.

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Reviewed: Nov. 13, 2008

I did not like the texture of this corn casserole. The taste was not bad, but I guess I am used to my Aunt Kathy's Recipe. Her corn casserole is more fluffy, not pasty. Sorry, but not my favorite.

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SimplyCortney

Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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Reviewed: Nov. 8, 2008

Delicious recipe! Only negative thing I have to say about it is that a 1-quart baking dish would not be big enough. I used a 2-quart, and the mix almost overflowed after cooking (therefore, 2 quart is the perfect size, but 1 quart would have been insufficient). Thank you for sharing!

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Renae DuHaime

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Lutz, Florida, USA

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Reviewed: Nov. 8, 2008

Love, love this. This was my first experience with corn casserole and I wouldn't change a thing. It's fantastic! So easy with an impressive taste.

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DKMAIL

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Reviewed: Oct. 24, 2008

Wonderful! I didn't have unsalted butter so I used margarine. After 40 min the center wasn't fully set so I microwaved 5 min and it was perfect. My family all voted this in for Thanksgiving this year!

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Rita

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Great as is...but I add sweet red peppers,cut into bite sized pieces, plain yougurt instead of sour cream and 2 eggs.....I usally make this ahead and let it sit covered in the fridge for a few hours.Then bake as directed...remove from oven and let it sit for about 15 minutes before serving...it holds together better that way.

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Sep. 17, 2008

We just love this casserole ... along with another variance (CCII) on this website. The few additions we add to this one is 1 or 2 eggs depending upon egg size, baking the casserole in a 9x13 pan to have a crisper edge and using Jiffy brand corn muffin mix ... extra sweet and corn flavored! Make this for the upcoming holiday season and your family will give you kudos! :O)

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