Reviewed: Nov. 3, 2009

I was skeptical about making the Corn Pudding at first cause I dont really prepare many sweets, so I made just enough for 2-3 servings. I was amazed at the simplicity of this recipe and loved the way it came out. Not a desert by any means. I cant wait to add it to my endless amount of dishes I serve during the holidays. I dont know why other reviews say the the topping is no good, i think they may have burnt the sauce topping and or undercooked it. Mine was great. Thanks for sharing this recipe. Oh yea one more thing i did do was I doubled the recipe so that my pudding was not just a thin layer in my 9x13 pan.

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Osider760

Cooking Level: Expert

Living In: Oceanside, California, USA

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Reviewed: Jun. 11, 2009

Pretty durn good. Making it from scratch always taste so much better

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LEXTOWNROZ

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Reviewed: Nov. 23, 2008

This is a great recipe! My grandmother used to make it when I was little. I made it twice in the past two days. I didn't make the sauce either time and the second time I added a little melted butter to the mixture...probably about 2 tbsp. It give the dish a hint of a buttery taste and it was excellente!

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semilaimom

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Reviewed: Oct. 16, 2008

A big hit! I would make a few changes, though: make it in a smaller casserole dish or just double everything but the topping. Also, I never got the topping to become clear, but it still tasted great, if a bit sweet. Everyone loved it.

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Maman Shima

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Reviewed: Mar. 12, 2008

Absolutely deeelicious- I cant cook worth a dime and it came out perfectly. Next time, I may use just a tad less sugar as I couldnt find whole kernel corn that wasnt already sweetened.

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drtouny

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Reviewed: Jan. 22, 2008

I found this recipe some time ago and since then I have been using it whenever I have a gathering. So many people compliment this dish. I add a hint of nutmeg and cinnamon to it!

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Marie Tomlin

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

The pudding was at best 1/2" high. It was so sweet (and I didn't even add the topping). I didn't care for it at all.

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lm

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Reviewed: Dec. 4, 2007

I did not think this was good if you know corn pudding well. It was edible and not unpleasant to taste but my aunt has the best corn pudding recipe and I was trying to find one to compete. This just wasn't it. I LOVE corn pudding but there are better recipes out there.

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Miss Kris

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Reviewed: Nov. 27, 2006

Taste awesome and everyone loved it!

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JasmineGirl

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Reviewed: 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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MADAHARI

Cooking Level: Intermediate

Living In: Chester, New Hampshire, USA

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Reviewed: 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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DezC

Cooking Level: Beginning

Home Town: Wheatley Heights, New York, USA

Living In: Bloomfield, Connecticut, USA

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Reviewed: 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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DebOnEarth

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 29, 2004

Very good! I also thought about not including the sauce, but I did pour it on anyway and everyone at Thanksgiving LOVED it! I look forward to making it just for us at Christmas.

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VIENNACARDINAL

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Reviewed: 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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JENNIROO1015

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Reviewed: 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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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 16, 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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UGOMAMA3

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Reviewed: Jan. 9, 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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stdonova

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Reviewed: Dec. 1, 2002

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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