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4 Responses to Fresh Corn Pudding

  1. Anonymous July 4, 2007 at 11:22 am #

    Prepared with perfectly fresh corn, this pudding is so good — it almost made me cry! My advice to anyone making it is don’t mess with it by adding sugar, or cream, or cheese, it’ll just detract from the fresh corny flavor.

  2. Brenda Fraser June 15, 2008 at 7:38 pm #

    This recipe was a delightful improvement over other recipes for corn pudding I’ve used in the past which call for canned creamed corn, sugar, a stick of butter, and cornbread mix. Now that I’ve found this fresh and healthful version, I’ll never go back! The original recipe did not mention a pan size or time for baking. I am not sure how long I baked it, but I used an 8-inch square pan which worked well.

  3. Anonymous September 22, 2008 at 10:03 pm #

    I used An 8×8-inch glass baking dish and baked it for 45-50 minutes.

  4. Helen Carrier July 12, 2010 at 7:57 am #

    Never heard of a corn pudding with no sugar! Tasted like corn with a tasteless filling. Also, be careful size of ears. Mine must have been too large because it was more corn than pudding.

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