Corn Pudding

  • bsay47 Posted: 11/30/13
    Worthy of a Special Occasion

    Only thing I did differently was put the pan in a water bath. Kept the custard from over heating. Neat time (Christmas) will red and green peppers. How festive!

  • HoosierCarla Posted: 11/29/13
    Worthy of a Special Occasion

    Um, yours will not look anything like the photo- they must have put a whole nother cup of cheese on the top, not 1/4 cup like the recipe says. Also, I would recommend a 9 by 13 pan instead of a 2 quart, because it took at least an hour, and that was jacking up the temp by 25-50 degrees. I knew I did not want to use expensive goat cheese in this, so I used ricotta- really glad I did not waste good flavorful cheese! The flavor of this dish was good, but it was embarrassing to have to put it on the table mid-way through the Thanksgiving meal because it was still not done when everything else was... use a 9x13! Not as creamy as I would have thought either.

  • Anlo22 Posted: 11/30/13
    Worthy of a Special Occasion

    My favorite dish this year! The goat cheese makes the dish!

  • Oysterdiva Posted: 10/30/13
    Worthy of a Special Occasion

    My friends and I really enjoyed this corn pudding. It took a full hour for the middle to set. My only criticism is that the goat cheese overpowered the corn flavor. If you are looking for a corn pudding that has a pronounced corn flavor, this would not be the one to try.


More From Southern Living