Corn Pudding IV Recipe
Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
Corn muffin mix is the base for this casserole incorporating whole corn kernels with creamed corn and sour cream for a side dish to serve with ham or turkey.
I used this recipe Thanksgiving 2007. Trust me, it was so rich and truly delicious. Do not change the recipe. I had to leave it in the oven an additional 15 minutes to gel in the middle. It was absolutely the best corn pudding that I've ever made.
This is delicious. It was easy to make. Excellent with Smithfiled Ham. I served it at the holidays and my family really liked it.
A box of corn muffin mix is the base for this casserole which uses cream-style corn, whole corn kernels and sour cream.
I found this recipe when desparately searching for a filling recipe to supplement my Thanksgiving meal for vegetarian guests. I went crazy with the scaling and had THREE 9x11" pans so they were able to take some home, too. Great recipe! Everyone loved it .. meat eaters included!
It was excellent ~ a big hit at dinner with family. The recipe was simple and easy to mix (no special order or dividing of ingredients). Be sure to grease your pan thoroughly. I baked in a 9x13 glass casserole, using butter to grease the sides & bottom. The mixture filled the dish completely, but it didn't bubble over during cooking. Next time, I plan to add some shredded mild cheddar cheese and possibly a little sauteed onion to add flavor and texture. However, the recipe is great "as is"!
This corn pudding is definitely comfort food.
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