This recipe was really good, we enjoyed the corn prepared this way. It was quick and easy to make, tasted great, had nice textures. It was perfect served with mashed potatoes and ham. Thanks for sharing a recipe that I will make again.
Just proves simple is good, great recipe. I use a stick or immersion blender for all ingredents then added the corn and mix by hand. Mix it and cook in one dish. Doesn't get any better.
Blah. I used less milk but still ended up with a slop. The sugar is a smart add, but this needed seasoning and butter to bring it back to life. I'm always trying new ways to serve corn other than steamed, but this will not be done again.
I cut this down to two servings, and it turned out very well. I'm always scared when I "half" an egg! I almost left more of the egg out.....really don't like the eggy corn puddings, prefer more of a creamy baked corn. This wasn't creamy, but it wasn't overly eggy either. Enjoyed this very much.....not time consuming to prep and baking it in the oven lets you take care of other dishes. Thanks for sharing! Made for Holiday tag game.
This dish tasted quite good, and it's so easy to prepare. I'm not sure if it was the touch of sugar or what, but preparing corn this way seemed so much tastier than the usual steamed corn that I usually make. It makes quite a bit too, so it's great for a big crowd or when you want leftovers. But I think I might have done something wrong because it turned out quite soupy. I am not sure if I added too much milk or not enough flour (or something else altogether). But the taste was quite good, so I would make it again and just reduce the amount of milk and oil and see if that works better for me.