Reviewed: Dec. 11, 2007

AWWWW! corn pudding. This was good. I also had a little problem with the baking dish. I used the disposable aluminume pans and it was a little runny and eggy. However,next time i will use a glass caserole dish. It is a hit with my kids and my husband. We loved it. Thank you for posting. We will make again!! Many Blessings to you and yours from me and mine.

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BLAXICANQUEEN

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

Five big ones for this recipe. So darn easy to make. My family loves it and I will make it for holiday. Don't change a thing. It's perfect. Thanks for the submition.

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D'Borah

Cooking Level: Expert

Home Town: Newfane, New York, USA

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Reviewed: Dec. 3, 2007

Yum. Made no subsitutes. Good as is.

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Jill

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

I made this corn pudding this evening for my family. I must say, it was absolutely wonderful!! Just like mom's! I will definitely be using this again.

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M. James

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Reviewed: Nov. 30, 2007

Perfect! Just like I remembered!

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april

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Reviewed: Nov. 21, 2007

I thought this was an ok dish, not bad but not over the top, either. It was a little bland for me - I personally would have preferred it be more on the sweet side, so I may try again with a little more sugar.

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Booschmoo

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Nov. 20, 2007

The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who made comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!

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MMBoos

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Reviewed: Nov. 20, 2007

Pretty much the way I remember my mom and grandmother making it. I will probably bump the sugar up to 1 cup next time, as I remember it being sweeter. I like to eat it with a healthy sprinkling of pepper on the plate!

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Charles

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Ipan, Talofofo, Guam

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Reviewed: Nov. 20, 2007

I made this last year for thanksgiving and everyone loooooved it and went back for seconds and thirds, def making this one again...

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Laura

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Reviewed: Nov. 20, 2007

This is a great recipe. I made it once for Thanksgiving and now my family asks me to make it every year! One way to make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture. This saves about 5 minutes of whisking. Other than that I make the recipe completely unaltered.

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Joy

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Reviewed: Nov. 19, 2007

This recipe makes a delicious, custardy pudding. I use brown sugar instead of white, and heavy cream instead of milk. I find that I have to cook it a little longer for it to set properly. This is not for the calorie and/or health conscience, but boy is it delicious!!

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RW

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

My guests and I loved it! I used frozen whole kernel corn due to the salt content in the canned vegetables. I advise not to do that. Use the canned because the frozen stayed too firm. It was still very delicious and easy to make. Thanx!

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SugaSuga

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 15, 2007

This is not a pudding. It is a loose, flabby custard. Decent flavor, but terrible texture. A MUCH better recipe is posted here as "Easy Corn Pudding". It holds together like a dense, moist bread, not like this eggy concoction.

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Angus

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Reviewed: Nov. 14, 2007

I tried this recipe for a family Thanksgiving dinner and won rave reviews. Even my mom said that she didn't know that I could cook like that! I highly recommend this recipe.

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GeniaB

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Reviewed: Nov. 11, 2007

I just pulled this out of the oven and my daughter and I are testing it for Thanksgiving this year. It is excellent!! It's not too eggy and just the right amount of sweetness. I put a touch of freshly ground nutmeg on top before I popped it in the oven. The crust is beautifully golden and crispy and the set-up is nice and firm but not at all dry. We've both had two small bowls already. My husband and other daughter are deer hunting this weekend and I thought there would be some left for them when they get back but I seriously doubt it will last that long!!!

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kerrixx1

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Reviewed: Nov. 8, 2007

I was very happy to locate this recipe as she used cornstarch instead of flour. I have Celiac Sprue and cannot eat gluten. It is delicious! Thanks for sharing.

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Karen

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Reviewed: Sep. 29, 2007

Excellent, a definite Thanksgiving favorite.

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Rose

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: La Mirada, California, USA

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Reviewed: Sep. 13, 2007

This was sooo tasty! I made it for my friend's family and everyone loved it. Sweet and smooth, just like Mom used to make. Thanks for an excellent recipe!

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Deborah

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Reviewed: Jun. 18, 2007

This was a HIT with my family. Very tasty and classic. Thanks!

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ahlangston

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 16, 2007

This corn pudding was pretty good, but it was a little bland to me. I added cinnamon and nutmeg and that made it better. Next time I think I'll add a little more butter and maybe some brown sugar.

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arouse0930

Cooking Level: Beginning

Home Town: Lanham, Maryland, USA

Living In: Baltimore, Maryland, USA

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Grandma's Corn Pudding

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