Corn Pudding

I made this for Christmas dinner and before dinner was over I had several people asked for the recipe. I am planning on making it for New Years dinner or maybe the Easy Cheesy Corn Bread, I'm certian it will be a huge success also.

I made this for Christmas dinner. It was a definite hit! So easy to make - I mixed the ingredients right in the pan. A great opportunity for the "junior cook" to contribute.

I made this for Thanksgiving at my son's home. Everyone loved it and my daughter-in-law kept the recipe so she could make it again. Suffice to say, none was left!

This recipe was a huge hit at our family Thanksgiving get-together. Everyone who tasted it said it was delicious!

This is so simple to make, and always a hit. It's both sweet and savoury, which makes it go well with almost any meal. The leftovers also keep very well, if covered tightly and refridgerated.

Instead of chopping colored peppers, just substitute MexiCorn which has red and green peppers. I have added an extra eggs as well and put the casserole in a 13X9 baking dish. After cooking, cool outside refrig, then place in refrig to harden. This can be cut into squares or rectangles and served at room temp. as an appetizer--excellent finger food, but must be firm to the touch.

This is so incredibly easy and delicious!

My whole family, small children included, LOVED this recipe.

this was really good I added a little more cornbread mix so it could be a little thicker and my family really enjoyed it.

My family loves this recipe. It is more like bread than puding though. We like this better than ordinary cornbread for a change of pace. If you substiute a can of Fiesta corn for the regular sweet corn and omit the butter, you've got something good also. I love the recipe because it taste good and you can be creative to make several great variations. It was easy to prepare as well.