I just wanted to mention that if you want this dish to be thicker in height, use a smaller pyrex dish. When my gram first started making this, that's what she did. When she gave me this recipe, she was getting a little senile and I think she may have forgotten to mention that she started doubling the recipe and using this larger pyrex dish. However, it tastes good without doubling it too. I do like mine a little "higher" though. It's your choice.
I needed a dish that was quick and easy and that I had all the ingredients in the pantry or freezer. Since it was for a pot luck lunch, it also needed to easy to transport. This recipe fit the bill. It was also very good. Everyone at the potluck gave it a "thumbs up".
Very good flavor, but I had a problem with my corn being rubbery in texture. I used leftover cooked corn that I cut of the cob. I knew baking for 1 hour would be way too long, so I only baked it for 40 minutes. My corn was rubbery. Other than that it tasted great. Next time I use cooked corn, I'll cut the baking time back to 20 minutes. Thanx!
I LOVED this dish! I made it for Thanksgiving dinner and it was by far my favorite side dish! I liked that the corn had a sweet flavor, it complimented all the other food so well. Thanks keen5!
Corn Puddin! Bless your Gram, I've eaten this at farm dinners, family reunions; it is an old dish popular in the 50's and is truly delicious. I use 2 cans reg corn drained,2 cans creamed corn and used whole cream for half of the liquid. It scores high with the kids too.
I enjoyed this dish especially for how easy it was to cook. I halved the recipe and used one 16 oz. frozen bag of corn (just a little over three cups). I made it in an 8x8 pan. I only cooked it for an hour, but thought the corn was a little tough (or chewy). That might just be because it is frozen corn. It's a good dish for when you need an easy side that's fancier than just a can of corn. Thanks!