Reviewed: Nov. 26, 2004

This recipe was simple and delicious! I made it for Thanksgiving and everyone loved it. They ate it up and wanted to know what was in it. The cream cheese really added alot. All the woman asked for the recipe. I have never heard people rave over a vegetable dish before but they did over this one. It was great and it will be on my Thanksgiving dinner table every year. Thank you.

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STACEY

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Reviewed: Nov. 26, 2004

I made this for thanksgiving and every one LOVED it. I decreased the sugar by a tablespoon and added crushed ritz crackers on top and dotted it with butter, I got a lot of recipe requests and no left overs on this dish, thank you for sharing this recipe :)

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HONEYMELO

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Nov. 9, 2004

The is the most wonderful cream corn I have ever had!! I even had the leftovers for breakfast the next morning! I am replacing our creamed corn for this at the holidays

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 8, 2004

superb!

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AMJELINEK

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Reviewed: Oct. 14, 2004

This was a really great dish. I made it for a church potluck and everybody loved it.

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MICHERIEAMOR

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Torrance, California, USA

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Reviewed: Sep. 30, 2004

This was a tasty dish, just not an extraordinary dish.

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GFRIDAY

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Reviewed: Sep. 13, 2004

WHOA! Excellent! Made exactly as stated. My husband thought it was a tad too sweet so next time I'll cut the sugar by half and see how that does. Very easy, very good! Thanks for the post!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Aug. 30, 2004

This is fantastic! Very rich, but yummy!

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STEVESGIRL1

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Reviewed: Aug. 14, 2004

This is an excellent creamed corn recipe. I used fresh corn off the cob. It was delicious! I will definately make it again. Thanks.

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From Virginia

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Reviewed: Aug. 12, 2004

I adore this recipe. I used fresh sweet corn from the cob from a farmers' market. I have to admit that I omitted the last two ingredients (the butter and bread crumbs) and used this recipe in place of the canned cream corn for a scalloped corn recipe. I have made it like that several times now, and am addicted! I will try this someday as is written in the recipe.

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Anonymous

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Reviewed: Aug. 8, 2004

Delicious and a nice change over plain corn. I made this last night and my family raved over it. I used Splenda instead of sugar and it still came out good. I will be making this again soon.

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Margaret

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Jul. 21, 2004

This is incredible! I made this as a part of a southern lunch I cooked for my boyfriend, and it was a big hit. Plus, it was easy. I split it up between 2 8-inch pans and the 2 of us cleared one. He raved over it. This would be a great addition to Thanksgiving, and be sure to have an appetite because you'll want seconds or thirds. His mom already wanted the recipe, and it went well with chicken fried chicken, homemade coleslaw, cornbread, fruit salad, and of course sweet tea. Thanks Marian for a recipe that was the talk of the day. P.S it would be great for a crowd because you could make lots at once, cheaply.

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TEENCOOK18

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Reviewed: Jun. 22, 2004

Made this for dinner and it was good. I used canned corn because that was all I had on hand. I also used crackers instead of breadcrumbs...only one suggestion is to reduc the amount of sugar...it was a little too sweet. Thanks for the post. Delicious

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Apr. 9, 2004

I found I didn't need to add the crackers or bake it to be fantastic. Also used canned corn since I had it on the shelf. I added a tablespoon or so of heavy cream which I think added a little more creamy, rich texture to the dish. Thanks for the great recipe.

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KYMBNY

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 25, 2004

This was a fresh change from just cooked corn. I will keep this one in my book. Thanks.

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BERTFISH

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Reviewed: Jan. 19, 2004

This is a great recipe. Easy to make too. I used canned corn and Ritz crackers for a topping instead of bread crumbs. It is a rich tasting creamed corn. You could probably add a little more corn and it would still be delicious.

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SUANNE

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Reviewed: Jan. 2, 2004

My family loved this recipe! I don't care for creamed corn, but I was looking for a last-minute side dish for a family dinner, and this was the only recipe I could find that I had all the ingredients for. I used canned corn because I didn't have any frozen. I used frozen corn the second time I made it. Delicious either way! Thank you!

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FunFriend

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Reviewed: Dec. 2, 2003

I made this for Thansgiving dinner - it was so good!

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LINDSTROM

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Reviewed: Nov. 29, 2003

This corn was a big hit! Even my girlfriend who hates corn, liked this version!!! I just cut the sugar in half.

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Susie Sue

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Reviewed: Nov. 27, 2003

Based on the recommendations here, I decreased the sugar to 1 tablespoon. This dish was a great success--it was the only non-dessert item that was completely polished off at Thanksgiving dinner!

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