Creamy Corn Tortilla Bake

From: 2Bleu (Bird&Buddha)

On Nov 1, 2007

Reading the previous reviews first, I varied these ingredients: sour cream-1cup milk-1/4 cup with 2 Tbsp butter corn-2 cups + 1 cup Creamed corn This worked out wonderfully. Not dry, and very flavorful. Although we just made it today, we are quite sure it is an 'eat now' dish that the chips will get limp over time. Also, this recipe is way more than 4 servings Thanks Anme! -Buddha-

From: *Parsley*

On Jun 25, 2007

Very good way to fix corn! It's got great flavor! I used the greater amount of (light) sour cream listed and 4 cups of corn. I did add a bit of milk to moisten it a bit, but it was still a bit dry. I think 1 - 2 tbsp of butter would really help to keep it moist during baking. I added a few chopped scallions for some extra color and flavor. I sprinkled the dark green parts on top; very pretty! I'll make this again, with my little adjustments. Thanx!

From: twissis

On Apr 7, 2007

Bearing in mind the prior reviewer comment, I made a half recipe of this dish & used the high side of the sour cream amt (1 cup). I used nacho-cheese flavored tortilla chips for the mix & the topping. It was such a snap to fix & the texture & taste were right on target for us! DH started his Easter holiday today & I wanted to spoil him w/a spec brunch, so I served this w/a scrambled egg & bacon burrito + some fruit. Yum! Thx for sharing this recipe w/us. - Edited to Add: IMO this recipe makes way more than 4 servings & is best eaten the 1st day as the tortillas tend to lose their crunch if leftover.

From: bmcnichol

On Oct 30, 2007

This was OK for us. I halved the recipe but used 1 cup of sour cream per others reviews and milk but we still thought it was dry. Maybe if you would cook it on the stovetop- maybe it wouldn't dry out as much? It had a good taste but no one ate more then a few bites of it.