Reviewed: Aug. 26, 2009

I made recipe as is and we thought it was wonderful. Didn't read the reviews before but wish would have. I'm a calorie counter and would of used and will the next time the cheese instead of all or part of the butter. But it was delish!!!

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GOLDILOCKS

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Reviewed: Jun. 17, 2009

I use the two cups that are recommended (one of fresh white, another of super sweet frozen), but in lieu of adding butter (seems unnecessary) I stir in a cup of freshly grated cheddar cheese. It makes for a deliciously cheesy, salty-sweet corn pudding that my family loves!

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MommaBear

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 13, 2007

This is a terrific recipe. However, I used 4 cups fresh corn. You could also probably get by with 3 cups, but 2 cups is definately not enough. Also to make it lighter, I only used 1/4 cup butter and 1 T. sugar and it was perfect! Also you can sprinkle a little cheddar cheese on top last minute and yum! A keeper.

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Suefood

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Reviewed: Dec. 25, 2006

This definetly needs more corn, I also think it would be better if baked in more of a casserole type pan instead of a cake pan.

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trezia

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Reviewed: Aug. 31, 2006

This was terrific. Although it didn't make 10 servings at our house - my hungry crew gobbled it down in minutes. I did increase the corn to 4 cups as was suggested. Thanks for a great recipe!

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TOTTENI

Cooking Level: Expert

Home Town: Rising Sun, Maryland, USA

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Reviewed: Jul. 6, 2006

Tasted OK, but not what I was looking for.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 27, 2005

I had one bite of this, and went and checked the recipe to see if I had used too much butter. Don't get me wrong--I love butter, but this was very greasy and incredibly buttery. Most of it will probably go to waste.

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Missuzj

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Reviewed: Aug. 12, 2005

We liked it. I thought the salt could have been cut to 1 teaspoon.

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Donna

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Reviewed: Apr. 7, 2005

Easy to make and delicious. Canned corn can be substituted for fresh corn. I used roasted corn for an extra nutty flavor.

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ANDY2639

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Reviewed: Jan. 6, 2005

This is really good. You have to like the texture though. I also agree to add the extra corn.

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JTA2004

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Reviewed: Nov. 18, 2004

This was excellent! We had it as a side dish with some spicy chili & it went perfect. I'll definitely be making this again at Thanksgiving time!

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DELIRIOUS

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Reviewed: Sep. 12, 2004

was very good and very easy. followed the instructions for melting butter in pan and hand no trouble with it sticking to the pan as someone complained about. semmes like something that you can add anything to, like say, bacon. i love bacon.

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JAREDTHEGREATER

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Reviewed: Nov. 17, 2002

I really though this recipe was just okay. It wants to stick on the bottom of the dish, so I would try using non-stick spray. I would also use 3 cups of corn next time instead of two.

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