Reviewed: Nov. 23, 2009

I love this corn pudding version as it is not as sweet and the corn has been pureed so it comes out more like a souffle. My family has been eating this version for years. Make plenty as it reheats well for leftovers!

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BETSYKK

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Reviewed: May 20, 2009

All four of us liked this. Even my five and eight year olds liked it- and they hardly ever like anything if it doesn't come in a pizza box or a Happy Meal bag! Very easy to make, and delicious.

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JENNKENN

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Feb. 15, 2009

Great recipe. I put 1 bag of corn in the food processor and left one bag in niblets. I also cut the milk back to 2 cups. Then I substituted Splenda for the sugar. It came out more like a corn cake than a pudding. Wonderful recipe. Cornbread can be so dry. This is a great alternative, and so easy to make. I served this with a nice pot of chili. What a great meal. My husband ate so much I thought he'd need to be hospitalized!!! He was fine, but he requests this every couple of weeks.

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Anthony's Grammy

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2009

I had to cook this double the time, and the consistency was a little strange, the bottom was rubbery and there was liquid draining to the bottom. Not sure what went wrong? Everyone seemed to like the taste though.

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Erica

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 25, 2008

I used super sweet white corn 32oz bag. It was enjoyed by all.

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jennifer

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Reviewed: May 3, 2008

My whole family loved this recipe and some members do not even like corn.

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NYC

Living In: New York, New York, USA

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Reviewed: Dec. 17, 2007

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

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Chitowncook

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2007

This was really, really good. And so easy! I doubled it because I was having 16 guests for Thanksgiving, but I had a ton of leftovers afterward. We enjoyed this very much...

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Nov. 23, 2006

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.

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DidiE

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Reviewed: Oct. 24, 2006

We actually ran out of corn pudding at my work place. So I made this for 3 10 oz bags instead and it was fantastic. GREAT recipe.

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Kira

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Sep. 29, 2006

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.

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Lisa

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 11, 2006

My family loved this recipe. For the 7 serving yield (really about 10 servings), I used 1/4 cup of butter, 5 eggs instead of 6, Lactaid (lactose intolerant) and added a 1/4 tsp. of vanilla extract. It was AMAZING! It made for a very light dish.

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Ms. Kimmie

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Jul. 23, 2006

Wow. I used this with fresh corn from the garden. Cooked first, of course. This turned out really well. I can see this as a frequent side in our future.

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tullsterx

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Reviewed: Mar. 21, 2006

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.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Nov. 29, 2005

Made this for Thanksgiving and everybody raved about it. There was very little left and that did not last long.

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CAROLANA

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Reviewed: Nov. 25, 2005

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.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Sep. 1, 2005

Great side dish, sweet without being too sweet, but it feeds rather 8 than 6 people. I thought it should have been firmer, but it might be because I poured it in a too small casserole dish. Will bake it on a regular basis.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Nov. 30, 2003

Yumm Yumm... I used 2 1/2 cups whole milk and 1 cup cream. Everyone loved it!

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JONI3

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Reviewed: May 15, 2003

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.

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MORNINGSIDE

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Reviewed: Dec. 27, 2002

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.

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NGPPAINT

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