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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 18, 2008
Very good. Thanks.
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Jennifer B.
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 13, 2008
Great recipe! I love corn and creamed anything. This was very quick and easy to make. I omitted the sugar because I used extra sweet corn.
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sweetnsalty
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Cooking Level: Expert
Home Town: Riverdale, Georgia, USA
Living In: Monroe, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2008
Great recipe. I did add a small amount of finely minced onion and garlic to the pan and lightly sauteed before adding the other ingredients. I also went a little lighter on the cream and a little heavier on the milk as well as a little lighter on the cheese. Very good.
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Juliet M.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2008
I made this last night, exactly as written but using (2) 16oz bags of corn. EVERYONE loved it, including a very picky 17 year old who doesn't like creamed corn. I have to admit that in the past I've always just opened a can of creamed corn and heated it but I will never open another can of creamed corn again. This was wonderful, it took a little while longer than I thought it would to thicken, but we all loved it and I'm sure I will be asked to make this often. Thanks for the great recipe!
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Reviewer:

SaraJ
Cooking Level: Intermediate
Home Town: Royal Oak, Michigan, USA
Living In: Wixom, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 4, 2008
Cream corn like no other REALLY describes this dish well. It had such a unique flavor that I wasn't used to tasting with corn. I made a roux instead of adding the milk and flour later, and it was excellent! I will be making this side dish alot.
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Ashleigh
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 20, 2008
What a great, easy recipe. I've cooked this recipe for months and months and months and never reviewed it. It's time. Great...easy...fabulous. Thank you. Often times a simple recipe tastes...well...uh..simple. This corn recipe is rich and everybody loves it.
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Dana
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2008
YUM! I usually am not a creamed corn person, but this is amazing. I used buttermilk instead of heavy cream because it was all I had on hand. I used a little less milk and a little more flour to thicken it up. YUMMMMMMM! I can't wait to try this out on my fam for thanksgiving.
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MANDA33079
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Cooking Level: Expert
Home Town: Woodbridge, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 7, 2008
Wow. Made this for Thanksgiving and my dad told me it is now my responsibility to see that it is on the table every year now.
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jennwhitehead
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Cooking Level: Intermediate
Living In: Lubbock, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 29, 2008
love it
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Frances
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 24, 2008
I have made this recipe before (I have a version of my own). It can't be beat as far as comfort food goes. It is rich and creamy and I have yet to serve this to anyone who didn't love love love it. I however take time to do one more step, mostly for presentation purposes. After it's done on the stove, I heat the oven to 350 degrees F. and spray a 9x13 pyrex dish with pam. I then pour the corn mixture into the pyrex dish and sprinkle it with shredded parmesean so that it can brown on top. It makes it pretty. I let it sit in the oven for about 25 minutes to brown. Great recipe thanks!!
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CSavaso
Cooking Level: Expert
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The reviewer gave this recipe 2 stars. This recipe averages a 4.73 star rating.
Reviewed: May 15, 2008
Don't know what all the fuss is aobut this?? It was very bland and didn't thicken up as nicely as I would have liked. My husband and son each had one spoonful, and said they wouldn't have any more. I threw most of it away.
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Lynnje
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 9, 2008
This Cream Corn is amazing! Fast and easy to make and the taste is extraordinary! I will never get store bought from the can again.
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Courtney H.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 9, 2008
Very good but terribly rich and fattening... only make if it is a special splurge
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MotherAndDaughter
Cooking Level: Expert
Home Town: Oakhurst, California, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: May 5, 2008
Too rich for corn.
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SHELLEY95
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 1, 2008
Awesome!I made it for Thanksgiving and everyone LOVED it. Never again will we be eating creamed corn in the can. =0
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Gianina1978
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Cooking Level: Intermediate
Living In: Nashville, Tennessee, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 30, 2008
I've been making a creamed corn recipe that I learned from my father. I always thought it was tops until this one. This was by far the best recipe I've ever had for creamed corn. Everyone loved it!
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Tara
Cooking Level: Expert
Living In: Fort Wayne, Indiana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 27, 2008
This was simply awesome...I've been ruined for canned cream corn forever! And so customizable too!
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Reviewer:

Art
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