Reviewed: Sep. 13, 2009

This recipe is fantastic! I only added four eggs after reading the reviews, and at first i thought that the consistency was like undercooked scrambled eggs, but then i tasted it and it was amazing!! I enjoyed the crispy edges immensely. It reminded me of a cheesy cornbread recipe that I made once. Top it with reduced fat Breakstone's sour cream and you're in business! I would definitely make this again! Thanks, Lisa!

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Chef Ess

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Reviewed: Sep. 3, 2009

This recipe is amazing! It taste just like my grandmothers, just as the recipe title says. It has a great custard taste and everyone in my family loves it.

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teresat

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Reviewed: Aug. 19, 2009

Oh my gosh, this is amazing! I used to have corn pudding when we would go to my grandmother's house for the holidays, and I have been looking for a similar recipe to hers since. This is the closest I have found, and it is an amazing, slightly sweet corn pudding. This is not a low fat corn pudding, but I would suggest following the original recipe. My mother and sister-in-law loved it and have asked for the recipe too! Thank you for sharing!

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mandi

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Reviewed: Aug. 14, 2009

Make it as is. Tried other variations and they were not as good as the original recipe. Just make sure whole kernel corn is drained or use frozen.

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MGMARCKS

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Reviewed: Aug. 6, 2009

The only missing ingredient is corn meal mix. Add a cup or so and it would be perfect. I like corn pudding to be almost bread like. Without the corn meal mix, this was borderline watery. Very thin. But still had a good flavor.

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nupsmommy

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Reviewed: Jun. 3, 2009

LOVE this recipe!! It such an easy and inexpensive side dish and great for holidays, too. I actually leave out the sugar entirely and it's still super sweet because of the sugar that is added to the canned corn and creamed corn.

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CARMEN12345

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Reviewed: May 29, 2009

I really enjoyed this corn pudding. Nice comfort food.

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Marisol

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 24, 2009

A bit different to my usual one. Added 1/2 tsp salt and 1/2 black pepper for some extra flavor. Corn pudding never gets left back in this family of six.

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Purple

Cooking Level: Intermediate

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Reviewed: May 11, 2009

I cut the indgredients down to 4 servings but ended up with just two servings,two for me , two for my husband. lol.... Definetely will make agan and often.

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odieannie

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Berry Creek, California, USA

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Reviewed: Apr. 24, 2009

every bit worth saving. I use this for the holidays.

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3XMOMMY

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 22, 2009

Very good corn pudding recipe. If you do not have the corn starch, use all purpose flour instead.

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LUNABUD74

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

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Reviewed: Apr. 16, 2009

This is really good, I used 4 eggs, canned milk and added a pinch of nutmeg and 1/2 teaspoon of vanilla and it was delish!! My family gobbled it up!

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LSCRIVENS

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Reviewed: Apr. 12, 2009

very good recipe and easy to make. just need to mention that you drain the whole kernel corn when adding it. made it for easter ahead of the time and reheated 15 minutes prior to serving and everyone gave it rave reviews

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susan

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Reviewed: Apr. 12, 2009

This was an easy recipe to follow and it turned out beautiful.

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Kay1922

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Reviewed: Mar. 25, 2009

This came out great, it's just not one of my personal favorites. I rated it a five because it's a great recipe. I just thought I'd try something new.

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AMMSEJS

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

Amazing!

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Mary

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Reviewed: Feb. 6, 2009

This recipe is wonderful. I have made it several times and did not change a thing. I took it to a potluck and everyone loved it and wanted the recipe.

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Polly Bunyard

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Reviewed: Jan. 31, 2009

I liked it, family thought it was ok. I think we were expecting more of a spoon-type corn bread/pudding. Made a lot and I was the only one that ate some leftovers. Will try again and maybe cut recipe in half.

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