Kathy's Southern Corn Pudding

I added diced jalapeños. Cooked at 400 for 1 hour. Also, I added 1 extra tsp corn starch. I wanted it to not be runny and have some crisp to the top. I made it before exactly like the recipe called for Keep in mind it is corn pudding not corn bread or corn casserole.

Made it exactly per the recipie and it was a hit. Normally, I wouldn’t try out a new recipie on Thanksgiving but it sounded yummy and got great reviews. It’s very sweet but complimented the rest of meal very well.

This dish is an instant classic, I modified the recipe slightly by adding 5oz of diced pimientos. I have been asked by multiple family members to make this for every get together.

I gave this recipe 4 stars rather than 5 even though the flavor was exactly as I remembered my Mother's corn pudding tasting, but because I made the following changes in the recipe. I read one reviewer state that her pudding didn't "pouf" when she cooked it. I used 4 large eggs rather than 3, and I whipped them until frothy with an electric mixer. I then VERY slowly drizzled the melted butter (NOT MARGARINE) down the side of the mixing bowl while keeping the beaters running - in fact, I used the beaters to incorporate everything in my large mixing bowl. I used 3/4 cup white sugar, and was very careful to drain my whole corn thru a strainer before adding it and the creamed corn in. The one thing I didn't do exactly right was to make certain that the corn starch was completely incorporated into the evaporated (not regular) milk, and because of this there was a slight bit of liquid in the bottom of the casserole when done. I baked it covered with foil for the first hour, then uncovered it for the last half hour, watching closely to make sure it didn't overbake.

Good comfort food! I added a dash of nutmeg, cloves, and cinnamon, which changed the color, but made my kitchen smell like a chai tea was "brewing" in the oven!