I add some Jalapeno to it for a little kick.

I think I messed something up because mine is more like a pudding in the middle. And I cooked it for over an hour. Good flavor just not setting.

I just love this for a great quick side. I've played with it a lot and although the following twist I did is not my personal favorite (honestly the original just with a little cream cheese substitute for half the sour cream is the one I enjoy most) it was a huge hit at large BBQ at my house and has since been requested by the guests, friends and family, who had it that day. I made a quadruple batch that day but have done it with single batches with great success as well. . I substitethe can of regular corn with an equal amount of fresh corn that I blanch and grill to caramelize the sugars a bit then cut from the cob. I also substitute the sour cream for creme fraiche. Last but not least I crisp up some good prosciutto like you would with bacon then crumble it on top which adds the perfect salty garnish. That day I had extra grilled corn and I used that as a garnish as well. A few months later a cpl that attended the BBQ came to dinner and requested I make it again. That time I used individual little cast iron pots and just divided the mixture and now I can't stop doing them individually now. Each pot gets such a nice crust all around it.

This is a great recipe that I used all the time... Make sure you use 8 oz cans of both corn. I used a 8 x 8 Pyrex dish.

I have fixed this recipe before. I got it from a German lady that I worked with. It is a great tasting corn casserole!

This is so easy and everyone loves it. My son would live on corn if I let him, and this has a a little substance to it, and he will eat it as a meal, and I feel better. Great for barbecues also!

I have been making this recipe for over 30 yrs now, hubby childhood favorite. To make it different try mexicorn and bacon in the mixure. Celery Salt is also a natural spice for this recipe as well.

My family loves this. I sometimes add a little sugar, but it's still great without.

Great recipe... A new family favorite!!!!

This is one of my families' favorites. I have been making this for over 25 years now. However, I omit the eggs. This casserole is so good that some say it should be a dessert!

My cousin made this for Thanksgiving this year as one of the dishes her other side of the family makes..they put a twist on the ingredients. She added one cup sharp cheese, one onion and one bell pepper ssuted in some of the butter...it was so flavotful and was a hit the my family that i am including it in my Christmas dinner.

I have made this for years and very good. I often use a can of corn that has the red peppers with it in the can. This gives a southwest spin on it and a tiny bit of a kick. Its also very tasty.

We don't have creamed corn, here in Mexico, any suggestions for a substitute? Thanks

Becky, add 1/2 cup heavy cream and 2 tbsp of sugar to your corn.

I use only 1/2 stick of butter and DO NOT add it to other ingredients. I melt it in the casserole instead, taking care to coat the sides. I also drain at least half the water from the kernel corn can. Sometimes I add a small can of drained green chiles!

Instead of using 8 oz. of sour cream I use 4 oz. of sour cream.