*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This turned out excellent and was so easy. I never had corn pudding before, but saw the recipe on Chef John's website before Thanksgiving and made it as one of our side dishes exactly as written. On the video, he recommends using a blender to break up the corn as much as possible. My blender was broken and I did the best I could with my old food processor to break up the corn, but ended up with plenty of fairly large sized kernel skins. Although it tasted wonderful, the skins didn't enhance the texture IMO. Despite that, the pudding turned out so creamy and moist -almost delicate- even with a lovely browned crust. It just barely held its shape as it was scooped out of the pan, and fell apart in the mouth. It would taste great with a summer BBQ and anytime really.
I made this exactly as written. It was delicious. Everyone at the table was crazy for it. I had never made or eaten corn pudding and I'm glad I found this recipe. It has been copied to my recipe book and will make regular appearances at my dinner table. If you like corn this recipe is for you!
I made this and it turned out perfectly and exactly the way John shows in his video. It tasted very good too. That being said, the ingredients with heavy (whipping) cream, butter, six eggs, 4 cups of corn, well, its expensive and calorie dense! This dish although delicious, is simply not worth the effort and cost. All I really needed was some corn bread and that costs 10 times less and the taste is as satisfying. This is the only reason this is rated as 4 vs 5. I think eggs, butter, and whipping cream are better reserved for a fancy soup or deserts. I wont be making this again for that reason.
This took me back to my grandmother's corn pudding. It was so creamy and delicious. I used a 9 x 13 pan without the pad and it turned out fine. The pudding took about 65 minutes to brown and set. Will make again next Thanksgiving.