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Thanksgiving Corn Pudding
SUBMITTED BY:
Karen Andre
"This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount."
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(15)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (15 ounce) can whole kernel corn, drained
1 cup milk
2 eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup white sugar
1/2 cup butter
1/2 cup white sugar
1/2 cup water
2 tablespoons all-purpose flour
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
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REVIEWS
Reviewed on Dec. 23, 2002 by FIREGIRL08723
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FIREGIRL08723
Dec. 23, 2002
I tried this for the first time on Thanksgiving, and it was awesome! And so easy to prepare, I think I will make it for regular meals as well.
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12 users found this review helpful
I tried this for the first time on Thanksgiving, and it was awesome! And so easy to prepare, I...
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Reviewed on Nov. 27, 2004 by JENNIROO1015
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JENNIROO1015
Nov. 27, 2004
I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving dinner and EVERYONE raved about it. I'll make this again and again!
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6 users found this review helpful
I almost left the butter/sugar topping off due to one review, stating that it was gross. Well,...
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Reviewed on Mar. 17, 2006 by
MADAHARI
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MADAHARI
Mar. 17, 2006
Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.
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5 users found this review helpful
Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin...
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Reviewed on Nov. 27, 2006 by JasmineGirl
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JasmineGirl
Nov. 27, 2006
Taste awesome and everyone loved it!
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4 users found this review helpful
Taste awesome and everyone loved it!
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Reviewed on Jan. 15, 2006 by
DezC
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DezC
Jan. 15, 2006
I used a slow cooker with this recipe. I put everything into the slowcooker (leaving out the sauce) and let it cook on low for about 5-6 hours. Then I added the "sauce" and let it cook for another hour. It came out pretty yummy, but it was quite bland to me before I added the sauce. O. and in case it's not obvious - use clarified butter (it'll look better, not like an oily mess).
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4 users found this review helpful
I used a slow cooker with this recipe. I put everything into the slowcooker (leaving out the...
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Reviewed on Nov. 30, 2005 by
DebOnEarth
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DebOnEarth
Nov. 30, 2005
Will make this again! Follow the recipe and you'll be pleasantly surprised. The sauce was great, although I thought about cutting the sugar, I'm glad I didn't! Was easy to make and a big hit for Thanksgivng.
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3 users found this review helpful
Will make this again! Follow the recipe and you'll be pleasantly surprised. The sauce was...
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Reviewed on Dec. 23, 2003 by stdonova
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stdonova
Dec. 23, 2003
I followed this recipe exactly, except I halved the sauce. A 9X13 pan is obviously way too big for this quantity - my corn pudding squares were less than an inch thick! The pudding tasted good, but the sauce was disgusting, and there was still way too much sauce even though I made only half. I recommend you use the corn pudding recipe, but double it for a rectangular pan and disregard the butter sauce entirely.
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3 users found this review helpful
I followed this recipe exactly, except I halved the sauce. A 9X13 pan is obviously way too...
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Reviewed on Dec. 23, 2003 by JOHNJRSMOM
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JOHNJRSMOM
Dec. 23, 2003
This is very very good! The only thing I would do different, is cut the amount of butter and sugar for the topping, it was kind of sweet for me. My mom loved it! I will be serving this more often then just Thanksgiving.
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3 users found this review helpful
This is very very good! The only thing I would do different, is cut the amount of butter and...
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Reviewed on Apr. 12, 2004 by
JDVMD
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JDVMD
Apr. 12, 2004
Left out the last step. Used four cans of corn, instead of milk, I used heavy whipping cream and increased the eggs to four (needed enough for a crowd). The pan was cleaned out with no leftovers from our Easter dinner.
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2 users found this review helpful
Left out the last step. Used four cans of corn, instead of milk, I used heavy whipping cream...
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Reviewed on Dec. 17, 2003 by UGOMAMA3
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UGOMAMA3
Dec. 17, 2003
This is a wonderful dish. I did not make the sauce for the top and it was still wonderful. My in-laws loved it. Will use this all the time.
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2 users found this review helpful
This is a wonderful dish. I did not make the sauce for the top and it was still wonderful. ...
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