Reviewed: Nov. 22, 2006

Several years ago friends of mine invited me to dinner and this casserole was included. I fell in love with it and asked for the recipe, which they stoically refused to share. Since finding it, I have prepared this several times, all year 'round, though I add a wee bit of sugar. It's down-home goodness, the kind of recipe I wish I could've grown up with.

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KATYPI

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2006

This casserole is FANTASTIC! My Dad used to make a similar version of this years ago and I was looking for a corn casserole to duplicate his recipe and came across this one, and it's even better than his. It's super easy- almost fail proof, and everyone loves it. This is always the first thing to disappear at Thanksgiving, so much so that I've started making extra servings so we have plenty left for leftovers. I've given this recipe to my Mom, sister and aunt, and they all have said it's a big hit with everybody everytime they make it. The recipe is great just the way it is, you don't need to add or subtract anything- just make plenty of it, as it will go fast!

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Lisa Shafer

Cooking Level: Expert

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Reviewed: Nov. 20, 2006

this recipe was good. it was slightly grainy, but everyone still loved it.

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Brooke

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 13, 2006

I have been making this for about 10 years and it is expected every year! I have given this recipe to many people as well and everyone loves it! Great recipe and soooooooo easy!!! Perfect!

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BakeNCakes

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Reviewed: Nov. 5, 2006

Easy, excellent, everyone loved it. I made it just as is except I did melt the butter first. Took it with me to a church gathering, got rave reviews. Exactly wat I was hoping for.

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 18, 2006

This is a great recipe but it needs cheese!! I used about 2 cups of shredded cheese. Bake the casserole first with out the cheese and ten minutes before it's done, pull it out and add the cheese. Bake 10 more minutes and it's perfect!

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Kelly

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Reviewed: Oct. 6, 2006

Soooo good! Excellent recipe- would not change a thing. This is really fun to put with Mexican entrees. If you use a ice cream scoop to serve it, it looks really authentic and festive!

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EFasse

Home Town: Lake Zurich, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Jul. 26, 2006

This recipe wasn't what I thought it was going to be. It tastes like bland goopy cornbread with corn in it. I even baked it longer that the instructions said, but it didn't help. I won't be making this again.

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marybhollar

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Reviewed: Jul. 25, 2006

I've been making this for quite sometime. It's fantastic. The only things I do diffrently are melt my butter and top with shredded cheese the last 10 minutes of baking.

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MrsHavens1984

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2006

YUMMMMY! OMG this recipe was fantastic!!! I tastes so much like the corn cakes that Don Pablo's serves. I was always dying to be able to make something like that. Im so happy I found this recipe. I brought it to a friend's house for a BBQ and everybody RAVED about it!

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Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

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Reviewed: Jul. 5, 2006

I made this for the 4th of July gathering we had and everyone really liked it. The only thing I can say is it took my oven about 55 minutes to cook it thoroughly. I will make this again it was easy and very tasty! Thanks so much for sharing it!

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Faith_Hope_Grace

Cooking Level: Expert

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Reviewed: Jul. 1, 2006

I've been making this dish for years. It is a main staple at fall gatherings. The only difference between this recipe and mine is I melt my butter.

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SAMMYSWIMSTER

Cooking Level: Expert

Living In: Hornell, New York, USA

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Reviewed: Feb. 8, 2006

Great recipe!! I make this alot for holiday party by request.

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CAREECLEME

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Reviewed: Feb. 3, 2006

This is really tasty, and very similar to the stuff I get at the local mexican restaurant. It's very mild, slightly sweet, and goes fantastic with super-spicy dishes for some contrast. It was exactly what I was looking for, thanks!!

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Diane M.

Cooking Level: Expert

Living In: Webster Groves, Missouri, USA

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Reviewed: Jan. 8, 2006

My sister has a version of this too, hers calls specifically for the Del Monte corn brands and Jiffy mix. Hers bakes at 350 for 50-60 minutes, GOLDEN BROWN and toothpick clean. Always a winner every where I take it and never any leftovers.

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4LEENER

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Alva, Florida, USA

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Reviewed: Jan. 2, 2006

Great recipe! I baked about 60 minutes total. My oven or not.....it still needs a bit more time but comes out tasty EVERY time!

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TAT2PUNK

Cooking Level: Expert

Home Town: Dundee, Michigan, USA

Living In: Petersburg, Michigan, USA

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Reviewed: Dec. 27, 2005

Excellent recipe. I always double it and serve it on Christmas dinner. My entire family loves it. It is delicious comfort food!

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Melanie

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Reviewed: Dec. 24, 2005

I keep bringing this to every pot luck and church function I go to.. every time people rave and want the recipe. Something sooooooooooo easy for the rushed chef! I always double it and cook til golden brown on top. Stays warm for quite a while too if you make it prior to the event

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crabbyauctions

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Reviewed: Dec. 23, 2005

I was looking for a new side dish for Thanksgiving and found this. Everyone loved it!!! Serving it again for Christmas and will be a new regular on our menu. Thanks!

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