Old-Fashioned Scalloped Corn Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jan. 21, 2003
It's not much different than opening three cans of creamed corn and putting it in a pot on the stove and heating it up, and it's not worth the extra effort.
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Photo by Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA
Living In: Brandon, Florida, USA

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Reviewed: Nov. 28, 2002
By using only 2 cans creamed corn with 1 can regular corn and substituting saltine crackers for buttery club crackers our family just loved it!
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Reviewed: Jul. 31, 2002
Much better than canned cream corn by far!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 6, 2000
This recipe was really easy to make and makes alot, but, tasted very bland...like creamed corn dumped out of the can. I didn't care for it.
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Reviewed: Apr. 15, 2000
I revised this recipe somewhat by adding 1/3 cup fat-free sour cream; reduced the cream-style corn to 2 cans; substituted Pepperidge Farms Herbed Cornbread Stuffing for the saltines. Any vegetable I can get my son to eat with gusto, deserves a 5-star rating.
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