Reviewed: Nov. 16, 2010

5 stars for ease and 5 stars for taste. This is my standard contribution to the family Thanksgiving dinner.

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Reviewed: Nov. 4, 2010

I added one egg to mine (two was too many) and definitely prefer using real sour cream to yogurt. The yogurt didn't have a rich enough flavor. I also cut the butter by half (and used real butter).

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WISHCHICK

Reviewed: Aug. 19, 2010

Was very good as the recipe stated, but I really hated sticking in an entire stick of butter. Would prefer a slightly healthier version, but as it is, it was really yummy. Will definately keep this one for special occasions and potlucks!!

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vamerz

Reviewed: May 14, 2010

There is a rib joint nearby that makes a terrific "corn pudding" and I have been trying to find a similar recipe. Most end up as more of a custard, and I was looking for something akin to Kentucky "spoon bread"--soft, moist corn bread. Well, this is it! A cake consistency, like corn bread, but the creamed corn and sour cream make it so soft and moist you really can use a spoon to eat it! This recipe is wonderful in its simplicity--you can add all sorts of things to it! I added some shredded cheddar, chopped green chiles and a little ground red pepper. This is a fantastic side dish to accompany summer grilling--I love it with bbq ribs and chicken. Thanks Becky!

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blueelectrc

Cooking Level: Intermediate

Reviewed: May 2, 2010

Super easy and really, really good. As it was the first time making it, I followed the recipe exactly. I was a little nervous because it still seemed wet in the middle despite baking it a few minutes longer, but once I took it out of the oven, it "set up." I served this for Easter dinner and everyone enjoyed it. My mom copied the recipe and made it for a church dinner later that week, and she brought home an empty dish.

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BuckeyeGrl

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 4, 2010

really good! right when i was ready to make it i noticed i forgot to get the sour cream--but i did have buttermilk and so i used a cup of buttermilk and it worked perfectly--i will use buttermilk in the future to save on fat and calories--i cut back on the butter a bit and added half a can of green chilies--makes a good size casserole!

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gracie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Reviewed: Apr. 1, 2010

quite good. I added an egg and a half cup sugar to the original recipe and it came out nice and puddineee.....

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Brian

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 21, 2010

Great recipe

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Tracey

Reviewed: Feb. 1, 2010

I can't stop craving this. I make it as side dish with chili and with Mexican meals. I use only half of the margarine called for and use fat free sour cream and its still great.

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Danalicious

Cooking Level: Intermediate

Reviewed: Jan. 25, 2010

Great just the way it is! The only change I make is using a 9x13 dish instead of the 2 quart. Huge hit with the family and always requested when doing get togethers. .

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