Reviewed: Apr. 1, 2013

Made this for a crowd of 14 Easter Dinner (Doubled recipe) added eggs and more sour cream. It was a hit! Everyone loved it and all the kids wanted seconds! There were no leftovers, not even a crumb! This is a definite keeper!! Thanks!

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Reviewer:

jlaof84@aol.com

Reviewed: Dec. 27, 2012

Loved it and did what a few people suggested and used 8 oz sour cream - used the light - it was sooooo delicious!

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Reviewer:

Berta

Reviewed: Nov. 24, 2012

This is great, as is-- I've made it several times now, and made the mistake of trying to mess with the amount of sour cream once. That did not turn out well. Really, keep it to 1 oz! This last time, I used an 11 oz can of whole kernel corn instead of 15 oz and it was great-- just drain the whole kernel corn. This is AMAZING as a breakfast dish in leftover form. Just put a pat of butter on top and a dollop of honey, then microwave for a minute. Truly awesome.

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Reviewer:

stateofzen

Reviewed: Aug. 11, 2012

My boyfriend absolutely loved this, and I liked it too. We used 2 Tbs butter instead of 1/4 a pound. Also low fat sour cream. About 3 Tablespoons. 2 Tbs make an ounce, so we used more sour cream than the recipe said. And we used corn muffin mix. We thought mushrooms might go good in it next time. It came out super moist. Added chicken.

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Reviewer:

CheeryWazel

Reviewed: Jul. 14, 2012

So easy to make and is a crowd pleaser!

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Reviewer:

Virgobaby

Reviewed: Jun. 16, 2012

yuuuuummmmy! family hit for sure!! My dad, my in-law, and my kids all loved it! good for any time specially the holidays! and i mean you could add anything to it really.

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Reviewer:

mommybme3

Reviewed: Jun. 10, 2012

A keeper! This stuff is amazing - I added sausage, sauteed peppers & onions! Sooooo yummy!

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Reviewer:

dragonfly

Cooking Level: Expert

Home Town: Brockville, Ontario, Canada

Living In: Charleston Lake, Ontario, Canada

Reviewed: Apr. 15, 2012

I was going for a cornbread that's like bread rather than casserole. I customized the recipe by adding another 8.5 oz. Jiffy cornbread mix (total of 2 boxes or 17 oz.). I used 1 15 oz. can whole kernal corn and 1 can of sweet kernel corn, NO Butter, NO sour cream, and 1 egg. I pre-heated at at 375 degrees and baked for about 30-35 minutes. I sprayed the 9x13 casserole dish with spray to prevent it from sticking. It turned out to be a moist cornbread and was a hit with my party of 9.

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