Reviewed: Apr. 11, 2012

Ooohhh sooo good, great recipe did it exact and my whole family loved it, served it with chicken enchiladas and it was amazing, please make this for your family.

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Reviewer:

MissyB

Reviewed: Apr. 9, 2012

This was a little dry. I will try to liven it up next time. Had a great flavor, just too dry.

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brindychick

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Home Town: Indianapolis, Indiana, USA

Living In: Crawfordsville, Indiana, USA

Reviewed: Feb. 25, 2012

this is the best recipe ever. i bake it for 1 hour, until its golden brown on top. It taste's like city BBQ's corn pudding.

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Rhonda

Reviewed: Dec. 24, 2011

Great easy recipe! I like that there is no cream in this. I also added two eggs along with cajun seasoning, 3 tablespoons of roasted red pepper, fresh pepper, 3 tablespoons of onion and 2 tablespoons of thyme--delicious!

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mzphysfit

Reviewed: Dec. 14, 2011

IF YOU DOUBLE THE RECIPE, DOUBLE THE TIME! I had read some of the reviews that said it took a little longer if you doubled, so I gave it another 10 min (total 40 min), and it was just as soupy as it was going in. I moved it to a commercial convection oven (church kitchen), and after 20 or so more minutes, it was set. I added the eggs as other recommended (4 eggs for the doubled recipe) and skipped the sour cream. It fit perfectly in an aluminum toss-away casserole pan. Despite the frustration with the cook time, it was really good. I liked the texture - not as dense as corn bread, but a little more so than my other corn pudding recipes. Just plan on an hour in the oven if you double it. I will make this again. I even plan on using the regular sized recipe for a regular family meal, and I don't know that I've ever made corn pudding that wasn't for a pot luck. Very easy and good.

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Reviewer:

kookinkat

Reviewed: Dec. 13, 2011

Used Jiffy mix and added the 2 eggs - DELICIOUS! Was the hit of Thanksgiving, even picky mom loved it!

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KRISTI B

Reviewed: Nov. 27, 2011

Amazing!!! Will make again. It was a hit at Thanksgiving dinner!

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kris

Reviewed: Nov. 25, 2011

totally delicious. I used Marie Calendars corn bread mix.

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christi johnson

Reviewed: Nov. 25, 2011

Made this for first time yesterday for Thanksgiving. Used 2 eggs, 2 T splenda, light sour cream, and undrained corn. Very good!It's delicious cold for breakfast too. YUM. Next time I'll try it using nonfat greek yogurt in place of sour cream, and only one large egg, to make it healthier.

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Reviewer:

gwen

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Nov. 12, 2011

We've been making this forever and it couldn't be easier. If you use a deeper dish, as opposed to a 9x13, it will take longer than 30 minutes to cook. I always put the sour cream in it and I do drain the can of whole kernel corn. It doesn't need anything added to it, it's just good.

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