Reviewed: Feb. 2, 2007

love this. Did the recipe just as it says.

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brookiesmom

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Reviewed: Jan. 8, 2007

Delicious but very naughty

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krysten

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2007

This was pretty good. I added an egg to ensure moistness, and cooked for about an hour at 350. Will probably make again.

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happywife05

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

I've been eating corn pudding for years, but I've only made it once before. I used this recipe tonight and served it for Easter to people who had never had it. Everyone loved it and asked for the recipe. Based on the suggestions I made a few modifications. I added 2 eggs, 1/4 cup sugar, and 1/2 cup half&half and used 1/3 cup butter instead of 1/2. I also sprinkled in some crushed red pepper, salt and pepper. I baked at 350 for 55 minutes, and it came out perfect.

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abbe

Cooking Level: Beginning

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Reviewed: Nov. 25, 2006

My daughter made this for Thanksgiving. We didn't have sour cream but substituted plain lowfat yogurt. It was very delicious-minus a couple of calories. Texture and taste was perfect.

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Lisa C.

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Reviewed: Nov. 24, 2006

This was a huge hit at Thanksgiving!! It took longer than 45 minutes to bake and even then the knife didn't come out clean so I was worried it wasn't done but it was superb!!

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Carrie

Cooking Level: Intermediate

Home Town: Eaton, Ohio, USA

Living In: Englewood, Ohio, USA

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Reviewed: Nov. 22, 2006

This came out a little dry for us. It was more like cornbread with corn in it. Not bad but I wouldn't call it corn pudding.

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tullsterx

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Reviewed: Nov. 20, 2006

AWESOME - easiest recipe ever and such a hit, highly recommend trying this one. Thank you :-)

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KCHAMPOUX

Cooking Level: Intermediate

Home Town: Belchertown, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 1, 2006

Very good, however my family all felt this dish was way to rich. The butter needed to be drained out of the bottom of the casserole dish. I will try again with half the butter and half the sour cream.

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emma

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Reviewed: Oct. 29, 2006

This was really good. My hubby and kids loved it. Thanks!

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BBJO9603

Home Town: Long Island, New York, USA

Living In: Gracemont, Oklahoma, USA

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Reviewed: Oct. 17, 2006

Fantastic dish that EVERYONE loves!

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jenncooks

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Reviewed: Aug. 23, 2006

Yummy!!!! My husband and I like corn so I decided to try this recipe and we both liked it. I made some changes though. :) I substituted margarine with natural apple sauce and sour cream with fat-free plain yogurt. I also used 1/2 cup of cornbread mix and 1/2 cup of yellow cornmeal. Baked at 350 degrees F for about 90 minutes. Thanks for sharing Becky.

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sapphireml

Cooking Level: Intermediate

Home Town: Butterworth, Pulau Pinang, Malaysia

Living In: Canton, Ohio, USA

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Reviewed: Aug. 11, 2006

I used 2 ears of fresh corn instead of the can of corn and did add an egg. This was very good. Next time I will add pepper (jalapeno, maybe?) and or onion and top with cheddar.

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CNELLIG

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Reviewed: Jul. 17, 2006

We really liked this recipe. I added 2 eggs and used Jiffy as previously suggested. I also baked in a 3 QT dish. It was still 1 1/2 in. thick when done. I also made my own creamed corn, and used all fresh off the cob! Yummy!!

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April

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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Reviewed: Jul. 3, 2006

I made this for a july 4th picnic. Before I could even get to the table to eat, it was gone! everyone asked if I had made more! I had worked the night before, and threw this together in the fridge when I got home that morning to bake later. Got to love the quick, easy and tasty!

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ATYRDMOM

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Reviewed: May 9, 2006

This was a very good recipe - however to make it more pudding in texture and richer tasting- I added 2 eggs and a half a cup of half and half milk. This also gave it a more souffle appearance. I also used the "Jiffy" brand of cornbread mix as it has a sweetness already in the mix. I will use this recipe again.

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luv2cook

Cooking Level: Professional

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 30, 2005

This recipe tastes very good and it is easy to make with items I have on hand. I made it for a Christmas potluck with the family. Everyone was asking who made it and what was in it. I had a bit left over and warmed it the next day but it was a bit chewy. I will make this again though just enough to eat for a meal.

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WHEATFIELDS

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Reviewed: Dec. 28, 2005

I made this for the first time for Christmas dinner and received rave reviews. It did take longer than 45 minutes to set fully.

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emlg

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Reviewed: Dec. 26, 2005

This was good. I think I might try it again, but add an extra can of cream style corn.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 25, 2005

I used fat free sour cream, one egg beater's egg and 1T sugar. My son didn't care for it...but he's weird. My husband and I both did. I'll likely make this again. It did take WAY longer than 45 minutes and I even ended up putting in the microwave at the end to get it done. The knife never came out clean.

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