Reviewed: Nov. 23, 2009

I found this recipe last holiday season and made it four times! It was a hit each time... I added two eggs and left out the butter. I added a pinch of sugar and a dash of cayenne. Delish!

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CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

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Reviewed: Oct. 30, 2009

This is sooo very good. I added 2 eggs and it turned out great. I could eat it as my main course any day! I would make this more often if I could resist eating so much of it!

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ZOOM30

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Reviewed: Jul. 15, 2009

Yummy!

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Jul. 8, 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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Michelle Walton

Cooking Level: Expert

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Reviewed: Jun. 20, 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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S Degive

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Reviewed: Jun. 15, 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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PMCOLLECTOR

Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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Reviewed: Apr. 10, 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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CHICKYNANNEL

Cooking Level: Intermediate

Home Town: Jetmore, Kansas, USA

Living In: Denver, Colorado, USA

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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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granola girl

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Mar. 12, 2009

I made this at Christmas and everyone loved it!

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BJM

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Reviewed: Mar. 5, 2009

Made for Thanksgiving. Now it's a family favorite. I used the sour cream

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LUANNEG31

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Reviewed: Feb. 11, 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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Ellie

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Philadelphia, Pennsylvania, USA

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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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Queen

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 30, 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

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 23, 2009

Delicious and easy!

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Natalie Switzer

Cooking Level: Intermediate

Home Town: Beaverton, Michigan, USA

Living In: Gladwin, Michigan, USA

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Reviewed: Jan. 6, 2009

I use frozen whole corn instead of canned & a little over 1/2 the butter.

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bc3855

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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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Terri

Cooking Level: Expert

Home Town: Tamaqua, Pennsylvania, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Dec. 7, 2008

Turned out perfect!

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Stepher

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

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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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Cathy, Ohio

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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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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GIGIMOM

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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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