Corn Pudding
I am in trouble if I don't make this for any holiday dinner. It is a long-standing tradition and family favorite.
Reviews
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My family went ape-sh#% crazy over this corn dish. I served it for Thanksgiving. I had to use frozen corn but I can't wait to try it with fresh corn. Excellent sweet, creamy flavor. Thank you for this recipe. -
Used half and half instead of cream. Delicious.
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I made this recipe for Thanksgiving for a samll group and they loved it. I used half & half ans splenda in place of sugar and heavy cream and it was delicious. It is Xmas eve and I am gonna make it again this time with all the sugar and fat for a crew that likes rich tasting food and you only live once!!! My Nana used to make hers more on the savory side...so I hope they like it. So far thumbs up. Oh and I agree with one of the other reviews.... use a shallow pan... everyone want a little of the brown sweet crust.
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Amazingly good. I halved the recipe and baked in 8x8 Pyrex dish. I followed the recipe exactly except adding 1 more tbsp sugar (for half recipe). I used cans of whole kernel corn (the no salt added kind). My bake time is about 45 mins. I will bake this in small ramekins next time for individual portion.
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I made this for our Christmas dinner and everyone gave it 5+ stars! unbelievably delicious and easy. I followed the recipe exactly but may (in the interest of calories) use 1/2 and 1/2 the next time. I also used canned yellow corn as it was on sale...just delicious. I made this the night before and cooked it for 60 minutes then reheated it the next day...it was completely set in the middle and I used a deep 2 1/2 or 3 qt casserole dish...definitely a Christmas staple from now on in our home!
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