Reviewed: Mar. 16, 2009

I was able to combine the ingedients the day before and refrigerate, then just put it in the oven the next day for a little longer than normal and it came out the same as making it fresh. This is a real time saver for a party.

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greenhouse

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Reviewed: Mar. 13, 2009

I love this dish when I get it at my favorite New Mexican restaurant and this is the closest recipe to what they serve. Try it with masa harina from the freezer section (if available) for a nicer texture. Great for Thanksgiving or anytime! Add a teaspoon of cinnamon for added flavor.

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NMFireHorse

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Reviewed: Mar. 13, 2009

This was really good, but a little on the greasy side as many posted. I will definaltely be making this again, but will reduce the amount of butter as suggested other than that it was great!

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 13, 2009

This is really delicious. I always make it when I make chili. I have made a few modifications. Use only 1/4 of butter it is plenty. I also use whole corn flour instead of masa harina. 2 cups of corn. 1/4 cup of sugar makes it sweet enough. And in the place of the whipping cream and the water I use buttermilk, 1/2 cup total. Comes out great every time.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 13, 2009

I love the flavor of this dish, I would also follow other reviewers suggestions by cutting the sugar to a 1/4 of a cup and using creamed corn instead of pureed corn

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Brook

Cooking Level: Intermediate

Home Town: Alameda, California, USA

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Reviewed: Feb. 27, 2009

I'm pregnant and have been craving corn bread, but I really wanted a nice, sweet, moist corn bread... I found this recipe last night and begged my husband to make it for me today. With hesitancy and fear that he would mess up he agreed to do it. We both have just had the BEST corn bread EVER!!! He said followed the recipe to the teeth. The result was delicious corn cake with just the right amount of sweetness, texture, etc. We ate it with a spoon right from the pan. This is a great recipe and it reminds me of pamonha (Brazilian "tamale").

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Angelita

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Reviewed: Feb. 23, 2009

Yum! I'd call this spoonbread, but it's very good no matter what you call it. I used flour instead of the masa, didn't process the corn, and I used half sour cream, half milk for the cream.

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PRINCESS AMY

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Reviewed: Feb. 20, 2009

i've used this recipe for approx 6 yrs now. i'd searched for a recipe similar to the "sweet corn tamale cakes" from cheesecake factory so that i could replicate it at home...i have to say that this recipe is spot on! i've since become a vegan and this recipe works well with replacing the heavy whipping cream w/ soy creamer and using vegan margarine insteat of the butter. i love it...although it's 6yrs late...thanx for posting!

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dawnb

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Reviewed: Feb. 16, 2009

This was delicious. I definately need to double or even triple this recipe next time I make it.

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Feb. 4, 2009

I absolutely LOVE this recipe! One of my favorite restaurants that used to serve something similar to this closed and i was devastated. This actually tastes just as good if not better. I loved it so much i immediately made a second batch and took it to work. Everybody there loved it as well. I found this recipe very easy to make, I didn't change a thing. I can't wait to make it again.

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tara

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Feb. 1, 2009

Great Taste. I've cooked this in the oven according to the recipe and also in a slow cooker for about 3 hrs on high. Next time for the slow cooker version I'd add a little extra corn meal or flour to thicken it up a little. Normally you reduce the liquid for a slow cooker recipe but I didn't want to be left with part of a can of creamed corn.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jan. 31, 2009

This is just like the one from Don Pablo's. It's great!! Couldn't find masa harina, so i substituted 1/3 C. flour & 1 T corn meal. Turned out just fine. Will make again soon!

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Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Jan. 30, 2009

Incredibly delicious! I had the ingredients on hand to make this as the recipe states, but saw that another reviewer had used a can of creamed corn instead of frozen and eliminated the water so that's what I did (saved a little time). My family inhaled it. I would give it more than 5 stars if I could!!

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SEY1

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This is really good just as written. My whole family loves it. I do think the texture is a little more to my liking with an egg added. Sometimes I used a can of creamed corn and a can of regular corn, cutting down on the water and omitting cream, and that's good too.

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JENNIELEAH

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Reviewed: Jan. 24, 2009

I've been looking for a recipe like Chevys for a long time, and this is it. I couldn't find masa harina so I used 1/3 c flour and 1 T cornmeal like someone suggested. Cut back butter to 1/4 c and it was great. I will definetly make this again. Thanks so much!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I followed KathyLC's version and it was exactly like the restaurant version. Absolutely delicious.

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Kathleen

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Reviewed: Jan. 24, 2009

wow..just like what you find at the restaurants!

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rcm33

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Reviewed: Jan. 13, 2009

Delicious!! I could eat the entire dish of this. Compliments a Mexican dinner nicely. Try it, you'll love it.

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SANDERS70

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Reviewed: Jan. 11, 2009

What a great recipe, I didn't think it could turn out so well, almost exactly like the one at Don Pablos, the only thing I would change is the amount of salt, it wasn't enough for me, otherwise this recipe was a big hit!

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