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My review
Thanksgiving Corn Pudding
Karen Andre
"This recipe has been made and served in my mother's family for as long as I can remember. It is traditionally served with turkey and mashed potatoes. To save fat and calories, I cut the amount of butter and sugar for the topping in half, but for full flavor it is better with the full amount."
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Ingredients
servings 353 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together the milk, eggs, flour, baking powder and sugar. Add corn and pour into a 9x13 inch baking dish. Bake for 40 minutes.
- In a small sauce pan, combine butter, sugar, water and flour. Cook until clear. Once corn mixture is cooked, remove from oven, pour butter and sugar mixture over top and serve.
Nutrition Facts
Per Serving: 353 calories; 18.5 g fat; 44.4 g carbohydrates; 6 g protein; 106 mg cholesterol; 439 mg sodium. Full nutrition
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Reviews
Read all reviews 3741 Ratings
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Most helpful positive review
11/27/2004
I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving...
Most helpful critical review
3/17/2006
Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.
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11/27/2004
I almost left the butter/sugar topping off due to one review, stating that it was gross. Well, I'm so glad I followed the recipe as is, without any alterations! We had 13 people for Thanksgiving...
3/17/2006
Nice flavor, but I think I'll make it a smaller casserole dish next time. It was such a thin layer.
11/23/2001
I tried this for the first time on Thanksgiving, and it was awesome! And so easy to prepare, I think I will make it for regular meals as well.
4/12/2004
Left out the last step. Used four cans of corn, instead of milk, I used heavy whipping cream and increased the eggs to four (needed enough for a crowd). The pan was cleaned out with no leftovers...
11/30/2005
Will make this again! Follow the recipe and you'll be pleasantly surprised. The sauce was great, although I thought about cutting the sugar, I'm glad I didn't! Was easy to make and a big hit for...
1/15/2006
I used a slow cooker with this recipe. I put everything into the slowcooker (leaving out the sauce) and let it cook on low for about 5-6 hours. Then I added the "sauce" and let it cook for anoth...
12/1/2002
This is very very good! The only thing I would do different, is cut the amount of butter and sugar for the topping, it was kind of sweet for me. My mom loved it! I will be serving this more ofte...
12/28/2010
Yummy! The bigger the pan, the thinner you spread it. the thinner you spread it, the faster it cooks. I overcooked mine- be careful! Use extra pam- it sticks bad! Was soo good though will mak...