Recipe by REYNOLD
"Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (15 ounce) cans
2 (15.25 ounce) cans
whole kernel corn
heavy whipping cream
salt to taste
ground black pepper to taste
I made this for Thanksgiving for my family and also for a covered dish at work. My co-workers literally fought over the last portion! We have a cook-out coming up in a few weeks and everyone at work is begging for me to bring this again. It is a huge hit! One thing I did find the second time I made it is that if you beat the eggs, half-and-half and cream first until fluffy, then slowly add the other ingredients one at a time - corn last, the consistency is much lighter and fluffier! GREAT recipe - will make it again and again!
Easy to make. Rich and creamy sort of comfort food. A dash of cinnamon cuts some of the blandness. Freezes well.
I've tried lots of corn pudding recipes with the same result--"It doesn't taste like my Grandmother used to make"--Gotta love your husbands! I found this one and it surpassed my husband's expectations. It came out creamy and not runny. Allow enough time to cook, depending on your oven it may take longer. I also used a water bath for even cooking in the oven. Give it some time for cooling before serving so your servings will hold shape better. Definitely worth the wait!!
I used this recipe Thanksgiving 2007. Trust me, it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It was absolutely the best corn pudding that I've ever made.
I found this recipe when desparately searching for a filling recipe to supplement my Thanksgiving meal for vegetarian guests.
I went crazy with the scaling and had THREE 9x11" pans so they were able to take some home, too.
Great recipe! Everyone loved it .. meat eaters included!
DISASTER! Altho, having read other reviews, I carefully drained the corn, I ended up with a most unappealing soupy mess on the Thanksgiving table. And that will remind me, once again, never to serve an untried dish to company. Since so many other people had far better success, I guess I need to shoulder the blame--but I cannot imagine where I went so wrong.
This is delicious. It was easy to make. Excellent with Smithfiled Ham. I served it at the holidays and my family really liked it.
My wife loves corn pudding. This is the one dish about which she says her mom's is better. I told her she's wrong. I think it's wonderful and her mom's is way too salty not as good, and no matter what she thinks, she cannot like her mom's more.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Pudding IV
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 177
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Learn how to make corn pudding, a classic part of the American harvest menu.
This tasty, rich corn pudding is an easy side dish for fall occasions.
See how to make the tastiest creamed corn of your life. Way better than canned!