The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 9, 2009
This was a truly easy and simple recipe. I liked the fact that it didn't call for eggs, giving it a more 'pudding' texture. I double the recipe making it in a 9x13 and adding 10 more minutes to the cook time. Its always a hit at get-togethers!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 2009
Loved it and so did everyone in the crowd. I added 2 eggs, and didn't drain the corn. The 2nd time I cut the butter down to 1/3 cup and still it was great. Tried it both with and without the sour cream and liked it both ways -- with the sour cream it was softer, creamier consistency, without it was a little more bread-like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 18, 2009
I made this recipe from another source and you can also add cubed ham as that is how my recipe was written and it gives it more substance. 2 eggs is a good idea, I will do that next time.
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Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 2009
My grandmother use to make this years ago. Her recipe adds 2 eggs and 4 green onions chipped fine. You have to bake for 45 min if you add the eggs. However, either way, this is a great addition to holiday tables!
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Cooking Level: Intermediate

Home Town: Jetmore, Kansas, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 31, 2009
I can't imagine adding eggs to this. There is no need for them, and why clog the arteries when it's not necessary? In fact, my family has been making this for years and we have never added butter. It is every bit as delicious without it. The creamed corn and sour cream gives the pudding plenty of moisture. Trust me! Leave out the eggs and butter and save yourself a trip to the emergency room.
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 12, 2009
I made this at Christmas and everyone loved it!
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BJM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 5, 2009
Made for Thanksgiving. Now it's a family favorite. I used the sour cream
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 12, 2009
Delicious, fast, super easy, and always a hit on Thanksgiving. It's so fattening, so I only make it once a year, but boy is it popular!
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Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 4, 2009
I also added 2 eggs. This was fantastic. It did need to cook for longer than 30 minutes, though.
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klb

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 4, 2009
I thought this was great! My two girls 11&5yr old Love THIS They ask for it a lot. I sprinkled sharp cheeder cheese on top towards the end.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
Delicious and easy!
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Cooking Level: Intermediate

Home Town: Beaverton, Michigan, USA
Living In: Gladwin, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 6, 2009
I use frozen whole corn instead of canned & a little over 1/2 the butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 29, 2008
Not my gramma's corn pudding, but it's a yummy alternative! I added 2 eggs,1 cup of sugar, 1/2 tsp of cinnamon, 1/2 tsp of nutmeg and used margarine (had no butter). Took exactly 30 minutes. Was soo easy. I liiiiiike it. Added Note: The first time I made it w/out the corn juice and it was the consistency of pound cake (although tasty). The second time I made it, I did leave the corn juices - MUCH BETTER MUCH BETTER (almost like grammas :-))
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Cooking Level: Beginning

Home Town: Wheatley Heights, New York, USA
Living In: Bloomfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 8, 2008
As others suggested, I added 2 eggs to this recipe. I also added 2t sugar for a slightly sweeter version and it came out perfect! Thanks.
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Cooking Level: Expert

Home Town: Tamaqua, Pennsylvania, USA
Living In: Vero Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 7, 2008
Turned out perfect!
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Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 5, 2008
This was wonderful. Mine set up fantastic! The only problem was that now my Husband wants all the time.
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 26, 2008
This recipe has been one of our traditional holiday side-dishes for now our 4th year! Add those eggs, sour cream and the water from the corn and you are all set with a yummy bit of comfort! Simple and delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 23, 2008
i'm giving this recipe, as is, 3 stars because it was good, but not fantastic. i doubled the recipe and changed up the second batch & would give that one 5 stars. i added: 1 c shredded cheddar, about 1/4 cup (maybe a smidge more) chopped jalapenos (from a jar), and some garlic powder. also, i left the corn "juice" in this one, and drained the corn before putting it in the "normal" one. the jalapeno cheese one was the favorite dish at our thanksgiving pre-feast potluck last night. it was very hot and full of flavor. VERY moist due to corn juice - thought it wasn't cooked through. can't say which consistency we liked best, but the flavor of the jala one was awesome. will definitely make that way again - probably for thanksgiving thursday! i did put the sour cream in both of them - think that's important.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 23, 2008
Love this recipe with a couple of modifications: I use 3+ cups of frozen corn instead of the creamed and canned corn, 3 eggs, and add dehydrated onions. I also melt the butter and pour it over top of the batter; it just sits on top while it cooks, then soaks in once it is removed from the oven. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 14, 2008
I made this for the first time for a larger crowd. I easily doubled the recipe, and added eggs like one reviewer suggested...and voila! It turned out to be a HUGE hit to my surprise, since it was not a "corn pudding" crowd! Everyone raved about it. It was moist, slightly sweet, dense, and had a great corn flavor. Be sure to add 2 eggs, and sour cream for a rich, dense, moist texture. I will definitely make again. I was asked by several guests for the recipe too! Excellent!
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Cooking Level: Intermediate

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