Reviewed: May 19, 2013

Very good! Fantastic as is but even better (for us) is the addition of a 4 oz can diced mild green chiles added to the corn mixture before baking. Also when almost done we top the casserole with about 1 1/2 cups shredded cheddar cheese.

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Reviewer:

marymac

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 13, 2013

Loved this. Only thing I'd change was my choice of cornbread. The cornbread mix I used, Jiffy, was way too sweet for us. Otherwise, it had a great texture and flavor!

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Reviewer:

Faith N

Cooking Level: Intermediate

Home Town: Smoaks, South Carolina, USA

Living In: Walterboro, South Carolina, USA

Reviewed: May 12, 2013

I made this with I Can't Believe It's Not Butter and fat free sour cream. It was delicious but it makes a lot for just two. We had it a couple times then the rest went in the garbage. I'll have to wait to make it again if I'm taking it to a potluck or such.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Apr. 29, 2013

Very tasty. Added some garlic and herb seasoning for savoriness, loved how moist it came out,without being "gooey".

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Reviewer:

khillbilly

Cooking Level: Expert

Home Town: Parsons, West Virginia, USA

Living In: French Creek, West Virginia, USA

Reviewed: Apr. 26, 2013

So easy and my husband couldn't stop himself from eating seconds and even thirds of it. For the reviewers who are saying "you really have to like corn" well it is a CORN casserole, so I'm not sure why you would make this if you weren't a huge fan of corn. This is sweet and it set up perfectly. I added salt and pepper to taste to the mixture before baking. This is going in the side dish rotation in my house.

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Reviewer:

rockerchic821

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Apr. 25, 2013

This is great! I know it is good if my husband says so. I couldn't bring myself to add a whole stick of butter, so I used 1/4 cup butter and 1/4 cup canola oil. Also, I used a home-mixed cornbread mixture instead of the jiffy cornbread packet. I really liked the overall result of this. Also, I baked mine in 4 ramekins instead and it still took about 45 mins before the top started to brown. Thank you so much for this tasty recipe!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 24, 2013

Made this with the dry components of my cornbread recipe instead of the mix, & turned out great!

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Reviewer:

ellybelly310

Reviewed: Apr. 22, 2013

This is a holiday side this favorite. Everyone loves it; it's very easy to make. I add two tablespoons of sugar to it just to give it a little more sweetness.

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Reviewer:

cgalaise

Reviewed: Apr. 21, 2013

We made this exactly as stated. It was so good! I will be making this again. We had turkey and I wanted something different to go with it and not the same old stuffing. This was it!

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Reviewer:

kneelatthecross

Cooking Level: Expert

Living In: Port Orchard, Washington, USA

Reviewed: Apr. 15, 2013

I took this a potluck dinner this weekend and they ate every bit of it and then asked for the recipe. Very easy to make and I made it just as written. My oven runs a bit cool so I cooked it at ~365 for exactly 45 minutes.

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