I love this recipe! So good! I always make it with meatloaf. I make a few changes though. I don't add any butter to mix itself (that's way to much) I just cut a few pats of butter and put them on top when baking to keep it moist. At the most a 1/2 stick. I also add garlic salt and pepper. And I find super sweet frozen corn has better taste as texture... I just rinse the cream corn can and measure the frozen corn with that. Think I'm gonna make this soon now!

This recipe is so easy to make and so delicious to eat!! I use yogurt instead of the sour cream and add some sugar as well, it sweetens it up a bit. Goes so well with fried chicken, Thanksgiving dinner or even as a side to burgers.

I make this too, but I substitute fresh or frozen corn for the whole canned whole kernel corn. I also add chedder cheese sometimes as well as chopped green chiles. I have learned that if I fold in two beaten egg whites at the very end, the "pudding" is souffle like and extra good!

I find this works much better if you drain the whole kernel corn.

I have made this before, I just make a couple of tweaks and it is wonderful. I only use about a half of stick of butter (its not so greasy that way, and less fat and calories). I do add about a 1/4 of sugar to sweeten it up a little more. But that is it, I do bake mine in a greased enameled cast iron baking dish (small dutch oven). It turns out great!

I get asked to make this when ever I go somewhere and I always make it for Thanksgiving. I messed it up one time and only put one egg in and I think it became mushy, but it was also good that way too. One of the best things I make in my opinion.

This is the greatest dish to serve with Prime Rib. When the Au Jus flows into it yummmm!

I always prepare this dish at Thanksgiving. For a delicious addition just when you take it out of the oven poke raw oysters into the pudding. The heat of the dish cooks the oysters just right. Great combo!

We love this recipe, I make it every Thanksgiving, it's a perfect side dish.

Use 8 oz cream cheese instead of sour cream.. it is GREAT.. I sprinkle cheddar cheese in top the last 15 minutes of baking.

I made some for the first time myself after having had it at church and added the chili like Cheryl from FL said my mom loved it. Thanks Cheryl :-)

I have made this for years. Every time I go to carry-in dinners or any holidays they want it, so must have. I also like as cold leftovers if there is any. Easy to take because no matter if its cold or warm it is good.

My secret ingredient is 1 teaspoon vanilla extract. Family favorite

This basic recipe can be made savory (add cheese and/or chilis) or sweet (add sugar). This year I didn't have any canned corn of either variety so I substituted 3 cups defrosted frozen corn. To make up for less liquid (since not using creamed corn) I devilishly added 4 tbsp. of bourbon. Also added 2 tbsp. sugar. I sprinkled one more tbsp. sugar over the top before baking. I lightened the fat content by using eggbeaters and fat free yogurt. I've also used fat free sour cream in the past. This dish is versatile and forgiving! Especially good for beginner cooks!

Used this recipe with cornbread already cooked. Crumbled leftover bread with ingredients. And very last, sprinkled with cheese.