Reviewed: Oct. 10, 2007

Always do half the butter and double the recipe

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Reviewed: Oct. 6, 2007

This moist and sweet corn pudding is WONDERFUL!!! It goes really well as a side dish with Etouffee. This is a wonderful substitute for plain, dry corn bread.

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Smay

Home Town: Riverside, California, USA

Living In: Calico Rock, Arkansas, USA

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Reviewed: Oct. 1, 2007

I know I'm just echoing what others have already said, but for the record, this is amazingly yummy!

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Emily

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Reviewed: Sep. 27, 2007

the best corn cake I have ever had, and it was easy to make. Thank you for putting this online for everyone to enjoy.

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DARLENAM

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 5, 2007

I just had to pass this wonderful recipe to my aunt and her friends. This has gotten amazing feedback from everyone I've fed it too, including my picky fiance. Don't forget to cover it with foil though, it makes it even better.

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Cynthia

Cooking Level: Beginning

Living In: Wheeling, West Virginia, USA

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Reviewed: Sep. 2, 2007

Mmmmm! I made this today to go with grilled ribeyes, salad and apple pie. I quadrupled the recipe except for the butter which I doubled and cooked it for 60 minutes in a 9 x 13 pan and it was perfect. (I thought it was too sweet and personally would halve the sugar but everyone else thought that would be a bad idea!) I took someone else's suggestion, mixing the masa harina with warm water, adding the butter and sour cream (instead of heavy cream)and then adding the other dry ingredients. I mixed the corn in last. I did not have to use a mixer when fixed this way. Thank you for this awesome recipe!

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Aug. 23, 2007

Like suggested by others, half the butter and just 3 tbsp. sugar, used sour cream instead of the heavy cream. Just a procces improvement: Cream the butter, mix the masa harina (tortilla flour) with the water(warm is better) and then add the butter. If the water is warm, it´s more easy to to have a uniform batter, helps the butter to soften a little and doesn´t allows any crumbs. I also mix the sour cream in the masa/water/butter batter, ´cause it´s a "wet" ingredient and that helps to get an even distribution of the ingredients. Then mix all the dry ingredients and add to the wet ones. Perfect results. Don´t skip the water bath.

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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: Jul. 29, 2007

This has become a hit! My friends and family love this dish.

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Regina

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Reviewed: Jul. 26, 2007

I doubled the recipe (but left the butter as stated) and cooked it in an 8 x 10" pan inside the 9 x 12" pan. Very moist and really delicious. I serve it along side chili or Mexican food. Always a great hit!

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luv2cook

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Bel Air, Maryland, USA

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Reviewed: Jul. 25, 2007

Delicious!! We had this as a side dish and everyone loved it. But the recipe will need to be doubled if you are feeding more than four people.

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Kimber

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 24, 2007

This was a big hit at my sister's Mexican-themed birthday party. I made it ahead of time and reheated it. Perfect.

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DMJORDAN

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

This was so yummy. Tasted like corn cakes from a restaurant. Like others, I only used 1/4 c of butter, 1/4 c sugar and 3 tbls of whole milk instead of cream. I also cooked it at a higher temp (400) halfway through because I needed to cook some chicken. I topped it with a little sour cream. It was gone in no time. I will definitely be making this again very soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 7, 2007

Excellent dish!

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Mel

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Reviewed: Jul. 2, 2007

If you like the corn cake at Chevy's and the Mexican chains, you will like this! I always take everybody's when we eat out. I'm sure this has happened to more than one of you too, I knew I didn't have the Hasa Mirina so I made a special trip to the store for it and was thrilled to find it, but, I could have sworn I had cornmeal, I've seen it in my cupboard so when it came time to pull it out, it was no where to be found...ugghhh!!! I subbed some Marie Calendars corn bread mix for the cornmeal and it was just fine! It has baking powder already in it so I just cut the amount called for in half. It tasted really salty before I baked it but after baking was fine. I looked at it when the time was up and it looked really runny so i kept it in another 5 minutes or so but wish i would have taken it out to set up because it was just a bit dry but it was still very good.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 23, 2007

I came accross this recipe when I was looking for a side dish for a mexican meal. I have always been a firm believer in the theory that every meal should have a protein, a vegetable and a starch, but try doing that with a Mexican-themed party! This recipe was perfect but I found that here in the South, they call this dish corn puddin'. That's right, no G! I double the recipe and bake it in a 13X9 pan. It is fantastic! I make it every time I attend a Mexican-themed party and it is always a huge hit! I get plenty of requests for the recipe.

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Eclectic Cook

Cooking Level: Expert

Home Town: Moundsville, West Virginia, USA

Living In: Bentonville, Arkansas, USA

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Reviewed: Jun. 17, 2007

Delicious!!! Better than any restraunt's version. I also added a small can of black beans and green onions and ate it with chili. After reading other reviews I must make a comment: DO NOT SUBSTITUTE FOR THE MASA HARINA it will NOT be the same. All of the grocery stores in my area carry it and it's very inexpensive (Super Walmart had 3 brands)

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: May 30, 2007

I served this at a party and it was a big hit. If you can not find "Masa Harina" look for "Corn Flour" they are the same thing! Also I was in a hurry and simply added the frozen corn without processing. It turned out well. Be warned if you use frozen corn without processing the batter appear a bit crumbly. It melts quickly in the oven and bakes normally but turns out a bit chunkier in the end.

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Michelle Rudd

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Reviewed: May 18, 2007

i love this stuff!! as others mentioned, it does not need as much butter or sugar as the original recipe. i used a little sour cream instead of heavy cream, and a little extra canned corn. be sure not to process it too much so it stays chunky. also i used cornmeal and flour (about half and half) instead of masa harina.

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apepper

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Reviewed: Apr. 27, 2007

Very good recipe, but a little fatty for my taste. I'd probably use a little less butter next time.

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Noff

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Reviewed: Apr. 23, 2007

Because I made this dish for company, I doubled the recipe and spread it in a 9x13 pan, which I set inside a broiler pan of water. I was afraid I might need to increase the baking time, but one hour was perfect. The directions were easy to follow and the result was out of this world. Everybody agreed that this corn cake was better than what the restaurants serve. I wouldn't change a thing!

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