Reviewed: Mar. 22, 2013

I tried it exactly as the recipe called for and it came out wondefully! It was SO easy!!

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Reviewer:

Cooking Level: Beginning

Living In: Bowie, Maryland, USA

Reviewed: Mar. 16, 2013

Really like this! It is a tad on the heavy side, could be a little tiny bit lighter, but other than that it had a great flavor and is definitely a comfort food! I think this is a great dish to bring to a potluck or gathering. This recipe makes a lot.

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frankschick

Reviewed: Jan. 2, 2013

Personally, I was't crazy about this dish, BUT it was a big hit at Thanksgiving dinner! And it is pretty much fail-proof!

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Clarinalice

Cooking Level: Intermediate

Home Town: Townsend, Massachusetts, USA

Living In: Oceanside, California, USA

Reviewed: Dec. 31, 2012

This was very good! I made a few personal changes: I added a bit of sugar and only about half a container of sour cream. I also took the advice of others and added two eggs to the mix. The result was a bit cake-like, not too eggy, not too wet or pudding-y (which I prefer!). Also, I used frozen corn, which I thawed a bit in cold water. This for me is very close to being the quintessential corn pudding--the only thing I will try to experiment with in the future is the crispness of the top. Mine did not turn out crisp, but was finished nevertheless. Being that my husband enjoyed the crisp sides so much though, I will experiment later with crisping the top.

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Reviewer:

katey0307

Cooking Level: Intermediate

Reviewed: Nov. 24, 2012

This was an absolute knock out at our family Thanksgiving feast this year. Everybody loved it!!!!

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nurse4all

Reviewed: Nov. 24, 2012

I planned to double the recipe, but after opening all the cans of corn and dumping one into the casserole dish, I realized just the single recipe would have been enough! Wow, this makes a lot! One problem was that I thought I bought two corn muffin mixes (bought Jiffy even though this recipe called for cornbread mix), but really I picked up one and one biscuit mix :( Therefore, I used only one box of mix and decided to drain ONE can of the whole kernel corn because I was afraid it would be too runny. I did do what others suggested and added two eggs and sugar (1/4 c white sugar for the double recipe). It was OUT. OF. THIS. WORLD! It tastes just like my ex-sister-in-law's recipe that I adore. So, so good! Perfect balance of creamy and custardy and sweetness and firmness. I am so happy I doubled the recipe because now I have plenty of leftovers! Love, love, LOVE it!

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Reviewer:

MRodMc

Cooking Level: Expert

Home Town: Queens, New York, USA

Reviewed: Nov. 20, 2012

This is delish ... and a keeper! I did drain the corn from the can. I did NOT add sour cream. The recipe did not call for eggs or milk, so I did not add them either. I used a 9x13 baking dish. The only difficult time I had was figuring out how to measure 1/4 lb. butter, from a stick of butter. (Yes, I'm a beginner cook.)

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Leilani

Cooking Level: Beginning

Reviewed: Oct. 31, 2012

I served this with a BBQ for guests. They raved, I raved , I love it!

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Reviewer:

mrthlyles

Reviewed: Apr. 11, 2012

Ooohhh sooo good, great recipe did it exact and my whole family loved it, served it with chicken enchiladas and it was amazing, please make this for your family.

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