Recipe is very "eggy" and not creamy. I prefer a creamy and sweet pudding. Make sure you use a very sweet type of corn.
From EatingWell: July/August 1993
We thought that lightening a corn pudding was as easy as leaving out a few of the egg yolks and using low-fat milk, but the resulting custard was disappointing. The Test Kitchen found that nonfat evaporated milk, rather than regular nonfat milk, produced a custard with a creamier consistency and less than half the fat. For additional creaminess, and to intensify the sweet corn flavor, we pureed half the corn.
2 Reviews for Corn Pudding
Everyone said this was the best dish of the evening. It was super easy and quick to make - I even used frozen corn instead of fresh and it still tasted exceptionally yummy! We've never tasted corn pudding so I do not have anything to compare it to, however, I'd make it again in a heartbeat!