Reviewed: Mar. 31, 2013

I thought this recipe was quite good although I think it needs more of a savory flavor. I was short on time and added some green onions. I used a 9x13 pan which I think worked better than a smaller pan which would add to the cooking time. I increased the oven temp to 375 during the last 15 minutes of cooking because I was worried that it wouldn't be done on time and with that, I still cooked it for 50 minutes.. I didn't change anything else other than using lite sour cream. Others have mentioned adding cheese and I really don't think it needs it. I will experimenting with it to give it some zip, maybe a small amount of jalapeno. Will definitely make it again. Forgot to add that I drained the whole kernel corn.

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Reviewer:

starfish

Reviewed: Mar. 24, 2013

Made it tonight for dinner and it was a big hit! Even my mother-in-law had seconds. The only thing I would do differently is use half the butter next time. And maybe it was my oven, but I had to bake it for an extra 15 minutes to get a little bit of the brown crust. Great recipe. Thank you for sharing!

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Reviewer:

Noya

Reviewed: Mar. 23, 2013

This was my first time ever making and eating corn casserole so I don't have much to compare it to. It was very simple to make and was well received. A couple of people said it was too moist in the center- I'm not certain is it is supposed to be! The leftovers were even better. I thought the flavors were right on and I will make it in the future when my hubby BBQs.

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Reviewer:

Beth

Reviewed: Jan. 19, 2013

Meh. So so. I thought this recipe sounded great, but was sorely disappointe :(. I found the baking temperature wasn't sufficient. It was still liquid and pale after the recommended temperature and time. I then bumped the temperature to what was recommended on the cornbread recipe. Had to cook for twice as long.

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Reviewer:

dysprosium

Cooking Level: Intermediate

Reviewed: Dec. 16, 2012

Crazy Simple! Crazy Good. I made it just as is and it was the hit of Thanksgiving. I am taking it to a Pot Luck Tomorrow.

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Reviewer:

webrich

Reviewed: Dec. 16, 2012

This is the same recipe passed to me from my grandmother and i never change a thing. It's easy and always favored at holiday meals.

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Reviewer:

MKJDD

Reviewed: Dec. 10, 2012

Made this for Thanksgiving and everyone seemed to like it. I added a small sauteed onion to give it a little more flavor. It's easy, and I can see making it again for my corn-loving husband.

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Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

Reviewed: Dec. 2, 2012

Flavor of corn casserole was good, however it can still use a little bit of improvement. I had to bake casserole longer than what the recipe required. Casserole was a bit gummy, but after refrigerating overnight and microwaving it next morning casserole came out o.k. I added a bit of cheese to enhance the flavor.

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Reviewer:

Sabray

Reviewed: Nov. 25, 2012

I made this in a 1 quart casserole bowl. It took longer to bake than the recipe states so the edges were well done while waiting for the center to get cooked. Next time I'll bake it in a rectangular dish. Other than that, the recipe is great!

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Reviewer:

dyoung

Cooking Level: Expert

Living In: Peoria, Illinois, USA

Reviewed: Nov. 24, 2012

I've made many corn casseroles and this one is a keeper! I did add 2 eggs a handful of cheddar cheese to the mixture. It was a huge hit for Thanksgiving! We had many delicious sides but this one received the most compliments from adults and kids alike. I doubled the recipe but it was wiped out quickly.So simple but fabulous. Thanks so much for sharing!

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