I made this as directed and it was excellent! Thanks to reviewers who offered preparation tips, I mixed the cornstarch easily with the cold milk before adding the butter and sugar. I melted the butter ahead of time, so I could add it at room temperature. I also took the eggs out of the frig about an hour earlier so all ingredients would be about the same temp. I added a pinch or two of ground nutmeg, as an earlier reviewer recommended. I used the best ingredients I could find, including Green Giant White Shoepeg Corn, which is vacuum packed in the can and crunchy like fresh--with no fluid to drain off. I substituted one tablespoon of the sugar with dark brown sugar, and baked the pudding in a flat Corning casserole, a rounded rectangle measuring 11 by 9 by 3. It cooked beautifully---and in 50 minutes! Looked like the photo, and tasted like my departed grandma's! Not too sweet, packed with corn, held together with a tender sweet custard! Awesome!
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I made this as directed and it was excellent! Thanks to reviewers who offered preparation...