Recipe by lisa cohen
"This corn pudding is definitely comfort food."
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1 (15.25 ounce) can
whole kernel corn
2 (14.75 ounce) cans
I like to try and make things low-fat and healthy so I take recipes I like and alter them. This was a perfect example. I used 1 egg and 4 eggs worth of egg substitute. Butter is still healthier than margarine so I stuck with that. I also sprayed the dish with no-fat cooking spray. This dish STILL comes out fantastic and much more lowfat and heart-healthy.
I gave this three stars because the recipe should state that it needs to be made in a FLAT 2 quart casserole. The first time I made it, I used a flat casserole and it turned out perfect. My mom made it for christmas dinner this past week, but used a bowl type casserole and baked it for the full amount of time and it was very very runny. It looked like it was cooked through until we served it. Very disappointing the second time, but I will continue making it using my flat dish.
The only thing I changed was that I only used 3 eggs and I thought it was AMAZING! When I ate it, I did add salt, but I'm a huge salt lover so that's totally a "to taste" thing. For those people who made comments about how this was "too much corn"... it's called CORN PUDDING... of course there's a lot of corn! If you don't like corn, this recipe isn't for you! If you like corn... enjoy, it's amazing!
This is a wonderful recipe if you are looking for a true sweet corn pudding that has a custardy consistency. When I made it, I discovered at the last second that I had no cornstarch, so I substituted 1/2 cup flour and it still came out great. I also substituted frozen corn for the canned corn kernels -- just filled up one of the empty creamed corn cans as a measure, and added 1 tsp. salt. It does make a LOT, however, and is not easy to cut in half since it calls for 5 eggs, so it would be best for a crowd. Absolutely delicious and addictive; even my son who doesn't eat vegetables had seconds.
This is a great recipe. I made it once for Thanksgiving and now my family asks me to make it every year! One way to make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture. This saves about 5 minutes of whisking. Other than that I make the recipe completely unaltered.
This is one of those trick recipes that makes people believe you are an old country cook who really knows your way around the kitchen. I will make this again and again.
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!
I was surprised when the dish came out of the oven because I was expecting something more like corn pudding instead of a just corn side dish. There's nothing in the recipie that adds a bread-y layer you'd normally find. It's a good recipie, but not necessarily one for corn pudding.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Corn Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 108
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