102 Reviews of Corn Pudding

From: Mrs. Rum

On Dec 29, 2007

I've been using this recipe for several months and it's great! I always use frozen corn and try to use a super sweet variety. I find that I need to use a pan that keeps the concoction only about 1.5 inches thick. Any deeper and it takes a very long time to set up. I made this for Thanksgiving 2007 and one set of guests were an hour late - I left it in the oven (which I turned off) and it still came out great. Everyone raved. This is a keeper for us.

From: candynkisses2000

On Nov 30, 2004

We fixed this with our Thanksgiving dinner and it turned out very good, although next time I will use 1/2 cup sugar, as we like corn pudding a little sweeter. Great recipe though!!

From: SkysMama

On Nov 29, 2004

This was sooo good! I didn't have an oblong dish, so I had to cook it in a 9x13 glass pan. I cook it an extra 15 minutes so that the middle set up. It was such a huge hit with my whole family at Thanksgiving that I've been asked to make it for Christmas as well.

From: Lorraine of AZ

On Feb 4, 2006

I cannot believe I haven't rated this already. So sorry! I agree with Tender Vittles: I, too, would give this more than 5 stars. I made it for Thanksgiving and would you believe that most in the family had never had a dish like this before (yes, a Southern family, too). Everyone LOVED it. I made it just as written with frozen corn. I wouldn't change a thing. Thanks for sharing this recipe!

From: Chef #234137

On Aug 26, 2006

This is a GREAT corn pudding recipe, especially for those of us who like it as a side dish with lots of egg and corn flavor, not too sweet or in the least bready. For years, we used a recipie handed down to my (now ex) wife, and everyone loved it. That recipie got misplaced last Easter and we tried this one. The cream makes it incredibly rich and satisfying. It's a hit with everyone who has tried it (my teenage daughter loves it so we make it virtually every special occasion). We served it just tonight for my daughter's birthday party, and one of her friends told me it is even better than the one her dad makes--quite a compliment! We stopped looking for the old family recipe once we tried this. I haven't needed to make any adjustments at all. You gotta try it!!

From: keen5

On Jan 12, 2004

I have a recipe from my grandmother for baked corn. It tastes exactly like this one, except she put crushed crackers on top and used regular milk, instead of whipping cream. I wanted to try this one, because of the whipping cream. Very good! Thanks Nurse Di! I served this with your Barbecue Beef Brisket and your Deviled eggs for a great Sunday dinner with my mom and my sister and her family. Everyone loved it, except my picky teenage nephew, who wouldn't even try it, so he doesn't count.

From: Gail Blue Eyes

On Jun 2, 2003

Oh my stars, this was just divine. Corn is my most favorite vegetable. This corn pudding was somewhat sweet and rich in flavor. It had a sort of souffle-like texture but more dense. I could eat it all by itself but I served it with chicken, green beans, and salad. A great recipe. Thanks.

From: bella214

On Jan 31, 2003

My husband picked this recipe out. Very delicious and had a rich, creamy texture. I only use 1 T. of sugar because I thought 1/4 c. might be too much for our tastes. We were very happy with the way this corn pudding turned out. The only problem is we didn't have any fresh corn. We will definitely be trying this again in the summertime. Thanks Nurse Di.

From: zeldamet

On Dec 17, 2004

Outstanding! I made it completely non-dairy, with non-dairy whipping cream, and it was fabulous.

From: callalemmons

On May 13, 2004

This corn pudding tasted just like my gran's. She made it for every family holdiay or occasion. I am very happy that I found this recipe because I never got hers. Now I can make it for my husband and kids. Has a sweet, creamy, comforting taste and a custard-like texture. Brings back great memories. Thank-you.