Total TimePrep: 20 min. Bake: 45 min.
I made this recipe on 10/6/2020! What a scrumptious recipe! A REAL KEEPER, TOO! I did use a smaller can of creamed corn (8.75-oz.) and the standard size of golden kernel corn, well drained and used a 2-qt. square casserole dish! I found that I needed to bake the pudding at least 1 hour, due to the lower oven temperature! This pudding was really moist and fluffy! Thank you for sharing this recipe with Taste of Home!
This is fabulous! I have made other recipes that my husband thought were sort of ok. He loves this. Fluffy, moist, delicious.
My friends and family told me last night that this is cornbread crack!! Lol! Everyone loved it so much! Super easy to make too!
This is so quick and easy to prepare, and tastes amazing! My family loved it; will make it again for sure. It is creamy goodness with crispy browned edges-yum!
have made this many times...the family requests it for all our get togethers...we prefer it with green chilies and cheddar cheese added....yummy!
I made this today to bring for a family potluck and it was a hit! I am definitely making it at home again.
I get rave reviews for this dish EVERY TIME!! And many request the recipe, I'm in my kitchen now making another batch to bring to Thanksgiving dinner! Have a Happy one everybody! :)
I use a similar recipe with no sugar or milk and only 1 egg. The center is NOT SUPPOSED TO SET. This recipe is for corn casserole, not corn bread. Think of it as a bread pudding texture. Very moist is what makes it so good.
Absolute Breeze, wonderfully tasty. Don't be afraid of the brown! I thought I accidentally left it in too long, but the middle was just nicely set and the edges were a lovely dark crispy brown with a nice bit of browning across the entire top.
Fabulous recipe. I used Greek yogurt instead of the sour cream and reduced the sugar to 1/4 cup. I took the test kitchens suggestion and added 1/2 cup of cheddar cheese and a 1/4 cup of chopped green chilies. We really enjoyed this recipe. VFE.