Reviewed: Sep. 3, 2009

Exactly what hubby was looking for! I had never had it, and I was very pleased. Thanks for the great recipe! (this was the 3rd "corn bread" recipe I tried... hubby wasn't exactly specific with his request, until after the first two weren't what he was looking for.. hah!)

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Jo Bo

Home Town: Columbia, South Carolina, USA

Living In: Millheim, Pennsylvania, USA

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Reviewed: Aug. 29, 2009

4 of us polished off the whole pan last nite in one sitting!! VERY tasty!

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Aug. 29, 2009

Very easy to make. I substituted a can of Cream corn and omitted cream and frozen corn. Delicious side dish.

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macybay

Cooking Level: Expert

Living In: Louisa, Virginia, USA

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Reviewed: Aug. 25, 2009

Delicious and easy to make. I used regular flour too and 2% milk instead of cream and it turned out great.

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sunny

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Reviewed: Jul. 30, 2009

Great recipe!!!! I lightened it up a bit by cutting the butter back to 1/3c, using fat free half and half instead of whipping cream (a must for the richness and creamines of the dish), also used less sugar. Used fresh white corn cut off the cob, I think that really added to the flavor. A new staple on "Mexican night" in our house!

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1SUNNYGIRL

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 29, 2009

My wife hates me for making this recipe! She wants carbohydrates like a cat wants a bath. She cant stop herself from dishing some onto her plate and going for seconds. I have been searching for a scoopable corn cake recipe since having it as a side at Chevy's resturant. This is as good or better! I am not a big cornbread fan, but this has been conjured from heaven. I tried to find a small bag of masa harina since this is the only recipe I have that calls for it. I could only find a big sack at Aldi's. After making it, I'm glad I got the big sack. I did not alter this recipe at all. It is perfect. I will alter it in the future though. I need to make a bigger batch. The 3rd time I made it, I forgot to add water. It still turned out delicious.

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gardenvariety

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Reviewed: Jul. 27, 2009

Yum, Yum, Yum! This is so good! I actually forgot the whipping cream but it didn't matter and saved a few calories.

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Hberry

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Reviewed: Jul. 22, 2009

Super sweet and good. It feels like a heart attack waiting to happen, so you might want to cut back a bit on the butter if your being health conscious. If you're going for an extravagant treat however, this would be a good one.

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RLSCHROE

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Reviewed: Jul. 19, 2009

Very Good!! Easy to make, plenty to go around. My daughter says this tasted just like Chevy's.

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Jul. 5, 2009

Cornbread-Pudding-Cake. That pretty much sums up the taste (sweetened cornbread) and the consistency (pudding-cake) that you get with this recipe. And that may be what some people enjoy, but to me it was just weird. I would give it only one star, but I give it 3 because my son, who abhors corn, actually ate it.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

So good! You have to try this if you like the corn cakes at Chevy's or Don Pablos. The great thing about this is you get a much larger helping at home then you do there! Sweet and creamy a great accompaniment to Fajitas!

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ARCHAEOLOGIST99

Cooking Level: Expert

Living In: Glen Burnie, Maryland, USA

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Reviewed: Jun. 16, 2009

What can I say this was simple and so delicious. I made it for a Mexican party and everyone just loved it. My husband had a little taste and was jealous I was taking it to a party. I had to make him some too, so he would stop pouting.

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Valerie

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Reviewed: Jun. 12, 2009

Awesome... Wonderful... Can I continue? Just what I've been looking for for years. (They use to serve it at a Mexican restaurant in California.) It's a new Thanksgiving staple and a whatever-special-occasion-I-can staple. ;) Yes it's called corn CAKE. yum. (oh and don't forget to make sure and cook it long enough, especially if doubling/tripling/quadrupling the recipe... what? It was thanksgiving!)

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: May 29, 2009

Too sweet and too much like very thick sludge. It's nothing like I was expecting and even a small amount was too much.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 24, 2009

As others have already said, this is just like your favorite restaurant's version. This is awesome. I made it for a Memorial day party and it was huge hit.

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kac2research

Cooking Level: Intermediate

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Reviewed: May 22, 2009

Excellent flavor and consistency! Followed the recipe exactly as written, baking for 1 hr. Served with Delicious Black Bean Burritos.

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Holly

Cooking Level: Expert

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Reviewed: May 17, 2009

very tasty! some may find the consistency a bit odd, but the sweetness and flavor of this dish can't be argued with--we love it!

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Dave & Mary Lynn

Cooking Level: Intermediate

Living In: Wilmington, North Carolina, USA

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Reviewed: May 14, 2009

very good

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SEEMA21

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Reviewed: May 11, 2009

This recipe is now a staple in our home - whenever I plan on making something remotely Mexican, my husband gets a grin on his face and says, "how about that corn cake thing?" Needless to say, we never have leftovers.

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Carina

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Reviewed: May 7, 2009

Sooooo good. No additions/subtractions/exchanges to the directions and ingredients.

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Nikki

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