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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mom2three

Cooking Level: Expert

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Reviewed: Jan. 31, 2009

AWESOME..just perfect. SOmetimes simplicity is best. This was way better than my MOM's!!! shhh..will be amking this for every holiday!

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brycemom02

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Barnegat, New Jersey, USA

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Reviewed: Jan. 24, 2009

Excellent but made too much for me and my husband.

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Miranda921

Cooking Level: Expert

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jan. 21, 2009

Run to the pantry, pull the ingredients and then bake this fabulous side dish for your next church pot luck. I did make one change however. I used Pet Milk in place of whole milk...five stars!

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Nyla

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Reviewed: Jan. 21, 2009

This was a recipe I tried over the holidays and now I have to fix it once a week for my Husband. It is GREAT!!!!

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Cathy, Ohio

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 19, 2009

I make this for holiday dinners and everyone loves it! I cut down on the sugar a bit because it is very sweet. You can make ahead, wrap tight with newspaper and towels, it will stay warm for a couple of hours!

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K Deason

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

I tried this recipe twice. I only made four servings each time. The first time I used two eggs instead of 2 1/2 eggs and it did come out eggy and a little runny even though it crusted nicely. The second time I used one egg and cooked it longer. I tested for doneness by inserting and taking out a toothpick in the middle of the pudding to ensure that it was set (like you do with cakes). The 2nd time came out better (less eggy and runny) and it was well received. Infact, the only complaint I received (the second time around) was that I didn't make enough of it.

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Lucia123

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

not impressed.

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ashliediane

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

This was okay. I wasn't impressed, but it got rave reviews @ Christmas dinner.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jan. 8, 2009

Just like my grandmother makes! LOVE this recipe!

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Amber

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Reviewed: Jan. 7, 2009

This was my first time eating, much less cooking, corn pudding. I halved the recipe and wished that I hadn't! It was so good and different from anything I've ever had (city girl here). I ate most of it myself--this is a definite keeper! Don't change a thing.

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