Fresh Corn Pudding

I’m guilty and was afraid to use all of the salt called for. Since I used salted butter, I cut the salt back to 1.5 tsp. I used a 10 inch cast iron skillet to bake it in. This was a lovely dish. I think I’ll try 1/3 cup butter next time and half the sugar to see if I can keep it tasty but a bit more healthy

Overall a great recipe. I modified it (like I do almost all recipes), because .5 cup butter and 2 cups milk sounded like a lot. Used .25 cup butter and 1 cup milk, added a little diced onion, and used about 1.25 teaspoons of a garlic/salt/pepper blend, also reduced sugar to 1 tablespoon. Otherwise, followed the recipe. Turned out fantastic using an 8×8 pan instead of a 9×13.

Ok this sounds interesting and am planning to make it but not one person that reviewed it followed the recipe. Don’t review recipes you don’t follow its ridiculous

I’m a salt lover, and this had too much salt for me. In the future, I’d start with half that amount, taste the mixture before it goes into the oven, adding more if necessary. Unfortunately, I see that a number of reviewers used frozen corn. I’d recommend that you take that extra step, use fresh corn, and give this recipe the respect it deserves. Seriously, it’s important to how well this pudding turns out. Baked up nicely, it’s creamy, warm, comforting, and flavorful.

I used home grown frozen corn and cut back some on the butter, family loved it! Super simple and easy always works for me!

Everyone enjoyed this with brisket, baked beans, and oregano potato wedges for fathers day. I made this with 4 cups of corn cut off the cob. I had 4 ears of corn and thats what it came to when it was cut. I am glad I did. It made it like corn surrounded by a sweet custard. Like a great creamed corn. I held back on the sugar after tasting the fresh corn. It was so naturally sweet! I would add some freshly grated coarse black pepper. It was something different and new for our feast. Thank you for the recipe. I would do it again

Definitely an ungodly amount of butter this recipe calls for. Next time I’ll try using on 1/4 of a cup. It was too greasy and way to buttery! Never thought I’d say that lol

I made this for Sunday dinner. One of my guests doesn’t like corn dishes, but tried it anyway. He ate 3 helpings. I use 3 cups of fresh Bi-color corn and it was delicious. Will be making this again real soon. cook’n’sherry

Baked at 375 for one hour with the chicken I was making and turned out well, not too sweet, used 4 cups of corn, swirled butter on the pan and then blended,in, cleaned,up with a little scrubby.

I have been looking for this recipe for years. Its the pudding type that i was looking for not sweet enough for me. I would make it again with twice the amount of sugar. I still wish I could have the one the army chef made thanks Pop Hilton R.I.P.

So easy and yet so amazingly good! I tweaked a lil bit, added some cheddar cheese and also a bit of sour cream. Also, I added 4 eggs and this caused the pudding to be like a souffle, light and lovely. I used a bit more cheddar for the top. For those that said they had trouble with it sticking to the pan, don’t omit melting the butter in the oven in the pan. Mine came right out. This is my go to recipe for pot luck dinners from now on! Thank you for being kind enough to share.

I made this last night. Being diabetic, I dropped the sugar for 6 packets Splenda and reduced the butter (because of my cholesterol) by about 20%. I shaved 6 fresh corn and the amount of kernals was about right for my taste. The pudding was an absolute buttery delight. As I made it, butter was still a dominating taste factor. My next cooking will have even less butter – maybe reduced by 50%.

With some minor changes, this was delicous. First time I made it, I did it exactly like the recipe…it was awful. All it tasted like was salty butter. I love butter, but this was just nasty. So I made it again, now it’s delicous! I used 3/4 of a stick of butter (unstead of a full stick), I cut the salt in half, added a pinch more of sugar and bam! Delicous. I also added 1/2 tsp of baking powder which was the best idea ever! It made it more fluffy. Oh yeah, also did it in one of the square casserole dishes instead of the big 9×13 so it was thicker and delicous (baked for 1 hour and 20 minutes).

Great recipe. I doubled the amount of corn and it was quite tasty.

I just moved, so I had to sub a few things and I, like so many others, try to keep things healthy. So, I had 4 cups of corn, 1/2 cup of applesauce instead of the butter, 1 milk, 1 Tablespoon of sugar, and only 1 teaspoon of salt. It was way better than I expected. I’ll definitely make it again.

3.75 It was okay, added some frozen corn over and above the fresh corn. Needs some more flavour in it. Used a corning ware casserole dish. Didn’t use as much butter either.

I took one readers advice and used four cups of fresh, cooked, corn but otherwise I followed the recipe exactly. Absolutely delicious! Just the way I remember my Granny making it. Sometimes she added onions sauteed with bacon. Might try that next time.

I used sweet white fresh corn from 3 ears (yielding about 2 1/2 cups) and after reading the reviews I eliminated the sugar and pepper and cut the rest of the ingredients in half. It was very good. I think it would be excellent with cheese and green chilies as well. Another keeper for the file 🙂

one of the best things ive ever cooked. I used fresh white corn cut off the stalk. SO DELICIOUS!

Good..with modifications from other reviewers. Used butter to butter the pan, added nice crispness. Doubled the corn, used half of the sugar, wish I’d have used half of the salt, added cheese some inside, and a little on the top melted at the end. There is very little leftover for my lunch tomorrow!!

Made his Corn Pudding and no one liked it. Will never try it again. GRL