Recipe by D. Reynolds
"Fabulous Holiday Favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs). Originally submitted to ThanksgivingRecipe.com."
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
1 (14.75 ounce) can
cream style corn
2 (15.25 ounce) cans
whole kernel corn
heavy whipping cream
salt to taste
ground black pepper to taste
I have made this for my familt the past two years. This is one of the best tasting and most filling corn puddings around. Drain the corn and enjoy!!!!!!
I consider my oven to be a "hot oven." That is why I am so surprised that I baked this recipe for an hour and 20 minutes, and it still didn't set up. I would have burned the top if I had cooked it more. I did not drain the 2 cans of regular corn before adding them. Should I have done that? Help!!
I have not had Corn Pudding this good since childhood. My children and grandchildren loved it, even the ones that are not fond of corn. I am taking this dish to a company pot luck this week.
Unlike another review, I did drain the corn well, but I still couldn't get the pudding to set in the alotted time. It had way too much liquid b/w the cream corn, the half/half, the milk, etc...I had to turn the hot dish over the sink, and literally let it run. Then put back in the oven another 30 minutes. Better, but not perfect.
Despite the runny trouble, I served to my family and they all liked the flavor (I did sub Splenda for sugar for my diabetic mom).
The best was the leftovers. Once it was cold for 24hrs and had time to really stiffen up, I thought it was much more delicious!
*****THIS RECIPE ROCKS****
My family loves this recipe..I have made it one of my traditions at Thanksgiving now!
I cut this recipe in half and baked it in a large casseroll and it turned out delicious. I added a bit more sugar to it, because i have a sweet tooth.
My boyfriend had some corn pudding out in Lancaster, PA and has been bugging me ever since to make it. Decided to make it for his Italian family and him as a side dish for Christmas Dinner. Unless they were just being nice, they loved it! This recipe is a definate keeper! Just remember to DRAIN the whole corn before you mix it! YUMMY!
I found this to be too bland, and with a poor texture.
* 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: 169
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
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 an easy, rich, and creamy corn side dish.