Reviewed: Oct. 5, 2011

I used sweet white fresh corn from 3 ears (yielding about 2 1/2 cups) and after reading the reviews I eliminated the sugar and pepper and cut the rest of the ingredients in half. It was very good. I think it would be excellent with cheese and green chilies as well. Another keeper for the file :-)

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Reviewer:

KATSINTHEKITCHEN

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Cooking Level: Expert

Home Town: Trinidad, California, USA

Reviewed: Sep. 22, 2011

one of the best things ive ever cooked. I used fresh white corn cut off the stalk. SO DELICIOUS!

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Reviewer:

chloebpowell

Reviewed: Aug. 14, 2011

Good..with modifications from other reviewers. Used butter to butter the pan, added nice crispness. Doubled the corn, used half of the sugar, wish I'd have used half of the salt, added cheese some inside, and a little on the top melted at the end. There is very little leftover for my lunch tomorrow!!

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Reviewer:

Joni Parker

Reviewed: Aug. 13, 2011

Made his Corn Pudding and no one liked it. Will never try it again. GRL

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Reviewer:

Gloria

Reviewed: Jun. 12, 2011

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) Delicious!

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Reviewer:

ALF

Reviewed: Aug. 8, 2010

I read the reviews and made a few adjustments. I had 3 fresh ears of sweet corn and used all, about 3 1/2 cups. Instead of 2 cups of milk, I used 1 cup milk and 1 cup heavy whipping cream. I added 2 tablespoons of grated parm cheese, and 2 tbs mayonnaise. I used white ground pepper to keep the look of the dish white and creamy. SOOO Yummy!

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Reviewer:

mwalker5

Cooking Level: Expert

Reviewed: Aug. 26, 2009

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!!!

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Reviewer:

GOLDILOCKS

Reviewed: Jun. 17, 2009

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!

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Reviewer:

MommaBear

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 13, 2007

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.

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