Nick’s Corn Pudding
Total TimePrep: 10 min. Bake: 45 min.
I cut the sugar in half but otherwise followed the recipe. OK also I cooked it hotter/faster because i needed the oven for something else. But it was delicious - family gobbled it up. Also very pretty - golden and browned on top and sides (I used a skillet). I liked that I could just use what I had on hand - cream corn from the freezer.
I admit that I did use a 14-3/4-oz. can of creamed corn and a 15-1/4-oz. can of whole kernel corn, drained. I'd also used half 2% milk and half of 1/2 and 1/2 cream. I also used margarine instead of butter. For the sweetening, I'd used 2 Tbsp. cinnamon sugar. The rest of the ingredients were kept as is. I used a 2-qt casserole dish and baked this dish at a lower oven setting on 325o F. for at leas 45 to 70 minutes until a knife inserted near center came out clean. I sampled this dish and I think it was tasty! Since I'm the only one eating this recipe, I'd used ingredients of lesser calories! Thank you all who reviewed this recipe and shared your versions! delowenstein
I really like this recipe; no corn muffin mix! The only substitution I made was frozen corn, and it was delicous. I also added just a touch of jalapeno, because, well...I'm from Texas!
I am wondering since this receipe doesn't call for creamed corn, if it can still be used instead 2 cans of the whole kernel corn? I would really like a response as I am considering making this dish but I don't want to ruin it if using creamed corn will "mess" it up! Also would need to double because this will certainly NOT be enough for MY Family!!!
I too have made this for years and its a family favorite during holidays. After trying other recipes, this one is a keeper! I double this recipe for family gatherings and bake in a 13 x 9 inch pan. I'd almost eat the whole thing myself! Its the only recipe I use unless I want to make a Mexican corn casserole when making a Mexican theme meal. Still, this is the ultimate! Enjoy
I have been looking for an outstanding corn pudding recipe for a couple of years--and this is IT!! Rich, creamy, tasty, easy, and a definite keeper!! I have tossed all of my other corn pudding recipes and will be making this one from now on! I did add 1 1/2 Tb of Bourbon to recipe since I enjoy the flavor it adds, but it is definitely just an option. This recipe rocks!!
I have been making this recipe for years. I found it in the Taste of Home magazine back in about 1999 or 2000. Just like other reviewers, I was looking for a corn pudding recipe that didn't use creamed corn or Jiffy corn muffin mix. This is the only corn pudding recipe that I ever make.Thank you so much for this wonderful recipe!
What an incredibly easy corn pudding! My search was for a corn pudding that didn't require creamed corn, which I rarely buy, and I was pleasantly surprised with this keeper. My 6 year old ate heaping platefuls of this. This recipe has a couple of bonuses in that it doesn't require too watchful an eye and no in-between stirring like others I've used.
I have been looking for a really good corn pudding recipe for a long time.... one that didn't use a corn muffin mix. This is it!
Yum! This is delicious & goes so well with meat & potato dinners. I substitute our home grown corn from our freezer for the canned corn [I thaw & drain it]. We used to make the Jiffy corn pudding recipes until I started making this one.