A family favorite but I substitute mexicorn style for the whole kernel yellow corn, it adds a bit of color and extra flavor with the red and green peppers. I have also added a small jar of pimentos from time to time. My recipe is identical except it doesn't call for any eggs. I'll have to try it with the cream cheese instead of the sour cream... sounds great.

Can I make this in a loaf pan?

I am not sure how long I have eaten this recipe, my mom passed it down; she has been gone now 6yrs this month. I am now passing this recipe on to relatives and friends all over the country... I had no idea how many people knew about it.. We all do our own little something different to this, but it will always be a family gathering casserole for families of all ages to come.. Happy Thanksgiving to all. Blessing to those on the East Coast and Thanks to all of our Soldiers out there!

This is the best recipe I have ever learned to make for Thanksgiving every year. Its always a hit and my family and friends love it! and its so easy to make...I highly recommend it to add to your Thanksgiving dinner!

I add chopped onion and cheese in the mix, and meat (smoked sausage, pork sausage, brats sliced up). Complete meal!

My Mom has been making this recipe for all of my life, and I'm f-f-f-fifty something. Now, I and my daughters make it. She uses vegetable oil instead of sour cream and she adds garlic salt. This casserole began as a holiday dish. Now, we make it for most family gatherings. In fact, I'm going to try your version for a tailgate this weekend. Go #92( my son, Mark Strong), let's get a big win UINDY.

This stuff is incredible... and so easy! Try it hot with a little cold salsa on top... unbelievable!

I have made this before and everyone loves it! Could I use frozen corn instead of the canned?

I've added boiled crawfish.....mmmm!!!

I loved this recipe. The taste was really good. I did add green chiles to it and it gave it a more spicy taste. BUT.. I did drain my chiles but for some reason it came out mushy. Maybe I didn't leave it in long enough. Seems like I did. I would make this again though. Everyone loved it and wanted more, so I guess that says it all.

Ma always made this for Thanksgiving with our homegrown corn we grew and put up for the winter. She would top it with crumbled up crackers, the best part. I just put up a lot of corn and going to try this, I really like that crawdad idea and peppers to which I just happen to have, and maybe cheese to but I would substitute butter with smart balance.

I tweaked this recipe a little bit and it is always a big hit and very delicious! I use buttermilk instead of sour cream and I add 1/2 teaspoon of salt and 1/4 teaspoon fresh cracked black pepper and 1/2 tablespoon sugar. I also like to use frozen whole kernel corn instead of the can. I melt the butter in the casserole dish and after it's melted I pour it into the batter and mix. Pour batter in casserole dish and that's it. Awesome side dish!

I find the the juices make it a little soggy. I drain the can of whole corn and use 1 egg. Comes out perfect!

I've been making this recipe for years. It is a traditional favorite at holidays. When my husband's family comes and double and triple the recipe because they love it that much. I wanted to make it today but I don't have creamed corn. I wondered if anybody every tried it with 2 cans of whole kernel corn? Is there anything you can do to make up for the liquid of the can of creamed corn?

This is the best recipe I have ever used. I decided not to make it this Easter but I got so many long faces I had to do it again. We also make this during barbecue season goes really good with BBQ chicken or ribs and a nice green salad.