5 Stars without the tomatoes and shredded cheese. I add crumbled blue cheese to mix and let it melt in. Don't over do the blue cheese. About 1/2 of one small container is plenty. The 1/2 teaspoon of vanilla, 1 tsp of dark molasses sound interesting.

Use one of the many flavored sour creams out there... try a different one each time! We loved the 'Picante' flavored one... gave it just a little kick, but not too much.

I am taking two to Thanksgiving tomorrow, one with the tomatoes one without. I will be draining the tomatoes and adding fresh jalapenos, both are always a hit, but I am adding a little sugar the plain one. In our family the spice and cheese are wonderful..

Add thawed frozen corn and lightly drain Rotel (you need some juice) and add half the can, add a few chopped chilies for a more Mexican flavor great as a side with chili and nice salad. Or any dish.

I made this twice for 2 seperate Thanksgiving meals. Both were a huge hit. Being a man I looked for the easiest recipe I could find. This was it. The first time I made it exactly. The second time I added a small can of chopped chilies for a little more kick. Another hit. I'm going to make it again for a work function and I'm going try an add a little bit of cubed ham. I'm sure it will be great.

Fabulous recipe. I made mine with a can of mild rotel drained. This was a big hit with my family.

Big hit at Easter dinner. Did not use the tomatoes and drained the corn... Wonderful! Will make this again and again!

Forget the rotel - just do one can whole corn, drained, then one can creamed corn, one box of jiffy cornbread, mix small container of sour cream, mix it all together and bake in oven at 375°F for 40-45 min. Its the best!

So... Those of us closer to the Mexican border Love our tomatoes and peppers. Y'all up north can skip the Rotel if you want. I actually made my own roasted heirloom tomatoes, sweet red peppers, and jalapenos. Seeded, of course, (for the little ones) diced and added in place of the Rotel. Everything was heavenly!!

Took this to a fall party and went home with an empty dish!! I did drain my corn though since some thought it was too mushy. My husband loved it!

Change up this recipe a bit.... leave out the sour cream and Jack Cheese . Instead... use 1 pkg cream cheese, 1 stick butter, and 1 tablespoon sugar. Bake at 400°F until top is lightly brown. Remove from oven and spread butter across the top. My mother made this for us when I was a pup and it is still always a winner.

Use a can of Mexican Corn, not RoTel. It has a wonderful flavor and it is not mushy.

I've made this recipe for years except NEVER put tomatoes in it; handed down by and Aunt and also a lady in our church congregation that has gone to live with the Lord. I also ALWAYS put a 1/2 stick of real butter in the bottom of the casserole dish and melt it in the oven. Mix rest and bake. We/our family loves it; better than cream corn!!!

We love it. The only thing we did different was add two boxes of cornbread mix so it wasn't so mushy!!

I just tried this recipe for the first time instead of sour cream I used cream cheese and left out the Rotel tomatoes and it was splendid!!! Thanks so much for sharing it will become a must have dish at least 1x a week.