Recipe by Heather
"Use a food processor or blender for quick and easy preparation."
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2 (10 ounce) packages
frozen corn kernels, thawed
3 1/2 cups
I followed the directions exactly except the baking time was at least 1/2 hour longer than it stated here. It is a very easy and quick casserole to put together. And I served 12 people this with plently leftover for the next night.
First off, DO NOT make this in your Cuisinart. 3 1/2 cups of milk is just too much (as I found out) and it will make a huge mess. The "pudding" was just awful. I'm sorry, but I've had much better. The sugar concentrated in the bottom and the butter seperated turning the whole thing ended up a mess. I prefer a corn pudding that has more corn to it and is less of a sweet omelet with corn in it. I'll go back to my other recipe next time. I thought this one would be so easy, but I was dead wrong.
I used this recipe many times always with rave results.I use 1/2 and 1/2 rather than milk and cut the sugar down to 1/2 cup. It is fabulous.
Excellent recipe; however, I scaled it to feed 30 and wound up with enough corn pudding for at least 60 - 70 people. Maybe someone can tell me what happened in the scaling process. Followed directions exactly.
I had never had anything like this before. I tried it for my first Thanksgiving dinner and it was AWESOME. I don't usually process the corn until smooth because I like a few kernels left whole for some texture. Also, I like to add a teaspoon of vanilla. This has become a Thanksgiving tradition at my house for the last 5 years.
I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I remember as a child going to a family reunion and having corn pudding for the first time. I added a teaspoon of vanilla and substituted some half and half, but not a lot. I had to bake it a little longer, but when it was ready it was nice and brown. My family really enjoyed this and I'll make it again and again
I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were REALLY beat. Added fresh ground black pepper. I thought it was too sweet, but my guests loved it, so I'll be sure to make it again.
Made this for Thanksgiving and everybody raved about it. There was very little left and that did not last long.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Pudding II
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 188
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