The reviewer gave this recipe 5 stars. This recipe averages a 4.65 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 4.65 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 4.65 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 4.65 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 4.65 star rating.
Reviewed: Nov. 18, 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 4.65 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 5, 2008
This is always a hit. I made it for a BBQ last night and it was gone instantly and I had doubled the recipe.
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Home Town: Adrian, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 18, 2008
Pretty good. I think Ken liked it, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 3, 2008
This was a family hit! I used eggs in mine also and substituted corn meal for the mix. It worked pretty good. I also added a little Splenda. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 10, 2008
This is very tasty. I drained the water from the can corn. The recipe didn't say one way or the other. I also cooked it longer until the edges were browned. This is one the kids want third helpings.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Carlsbad, New Mexico, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 3, 2008
My boyfriend recently introduced me to this recipe and it is one of my favorites. We decided to try the version with corn meal and I have to say the best thing is baking your own bread and tearing off small chunks to put in it instead of the corn meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Feb. 25, 2008
I too added a couple of eggs to the mix and it came out excellently! A fantastic side to our ribs last evening. My daughter Ashley's boyfriend ate it like it was a dessert. Thank you so much Elizabeth!!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 20, 2008
The only change I made the first time I made this was the addition of two eggs, as others have suggested. I was really good. I just made it again tonight and added about a cup of sugar and it was WONDERFUL! Not only was it sweeter, but it turned out more custardy than it did the first time. I will be making this again and again - with the tweaks, of course!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 1, 2008
Excellent recipe. Very easy to make. I have made this recipe 3 times. 1st time I used generic brand can corn and cream of corn. Not flavorful at all. The second time I used Delmonte and Jiffy cornbread mix. Excellent taste. The third time I added 4oz more of the Jiffy cornbread mix to make it more cake like. It taste a little gritty after it came out of the oven. After the flavors settled, it tasted exactly how I imagined. It was no longer gritty. That is the recipe for our home. My family could not get enough. The next day it was even better. Thanks for the foundation. I gave a friend the recipe and she loves it just the way it is for her family. I told her where I got it from...All Recipes! I just love this website.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 29, 2007
My sister made this for Thanksgiving a few years ago and it was an big hit. Now we can't have a holiday dinner without it. I get asked for this recipe when I make it for dinner guests. I'm embarassed to tel them how easy it is!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 25, 2007
I made this for my bunco group -- they loved it so much everyone wanted the recipe. I'm making it for a meal during the holidays at my family's request. Thanks.
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Home Town: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 25, 2007
This has become a classic in our family for Thanksgiving and Christmas. I sometimes reduce the butter and no one notices.
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Cooking Level: Expert

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The reviewer gave this recipe 1 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 22, 2007
Recipe doesn't say whether to drain the corn or not. I didn't drain it and ruined the dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 22, 2007
I am always trying new recipes and rarely like them, but this one was a very welcome exception! It's very easy to put together - one dish and one spoon. I did drain the can of whole kernel corn (my guess is this explains why a few others thought their's was too runny). I also added a bit of sugar & used the sour cream. When I doubled the recipe, I had to cook it for 45+ minutes to get it to cook through. This recipe will be a regular dish in our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 20, 2007
I use this recipe every Thanksgiving. I call it Rose's Corn Pudding because the recipe is from my cousin's mother in law. It's so yummy and everybody loves it. Plus, it's the easiest recipe to make! You'd be making a mistake not to make this recipe.
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Cooking Level: Intermediate

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