"This is yummy comfort food made with fresh corn!" — KNITMAMA
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ground black pepper to taste
This is a terrific recipe. However, I used 4 cups fresh corn. You could also probably get by with 3 cups, but 2 cups is definately not enough. Also to make it lighter, I only used 1/4 cup butter and 1 T. sugar and it was perfect! Also you can sprinkle a little cheddar cheese on top last minute and yum! A keeper.
I had one bite of this, and went and checked the recipe to see if I had used too much butter. Don't get me wrong--I love butter, but this was very greasy and incredibly buttery. Most of it will probably go to waste.
This definetly needs more corn, I also think it would be better if baked in more of a casserole type pan instead of a cake pan.
Great basic recipe! So glad I read the other reviews. Here are the modifications I made and it was wonderful!
- Four ears of fresh corn
- A 1/2 C. extra milk
- 1/2 large caramelized onion sauteed with the corn before baking
- 2 cups of sharp cheddar cheese instead of butter
- used stick of butter to grease the edges of my Pyrex pan (added a little crispiness)
- 50 minutes (still moist)
I use the two cups that are recommended (one of fresh white, another of super sweet frozen), but in lieu of adding butter (seems unnecessary) I stir in a cup of freshly grated cheddar cheese. It makes for a deliciously cheesy, salty-sweet corn pudding that my family loves!
I really though this recipe was just okay.
It wants to stick on the bottom of the dish, so I would try using non-stick spray. I would also use 3 cups of corn next time instead of two.
It is so delicious. I used six ears of day old corn and was surprised how good it is. So glad I tried it.
I made recipe as is and we thought it was wonderful. Didn't read the reviews before but wish would have. I'm a calorie counter and would of used and will the next time the cheese instead of all or part of the butter. But it was delish!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Corn Pudding
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 107
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