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Reviewed: Jan. 1, 2008

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!

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Reviewer:

tx-teacher


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Reviewed: Dec. 6, 2005

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.

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Reviewer:

John Schwab

	Cooking Level: Expert Home Town: Hillsdale, Michigan, USA Living In: Norfolk, Virginia, USA
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Reviewed: Nov. 18, 2005

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!!!!!!

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Reviewer:

COACHBOGIE


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Reviewed: Nov. 8, 2005

*****THIS RECIPE ROCKS**** My family loves this recipe..I have made it one of my traditions at Thanksgiving now!

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Reviewer:

KATIE763


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Reviewed: Jan. 11, 2005

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!!

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