A recipe for Rachael Ray's corn pudding is Corn Pudding with Poblano. Another recipe featured on her show is David Venable's Cheesy Creamed Corn Pudding.
To make Rachael Ray's Corn Pudding with Poblano, remove the corn kernels from 6 husked ears of corn, and mix them in a bowl with 1/4 cup each of granulated sugar and flour, 1/2 cup of milk, 4 tablespoons of melted unsalted butter and 1 teaspoon of salt. Add 5 lightly beaten eggs and 1 seeded and diced poblano pepper. Spoon the mixture into two greased pie plates or a baking dish, and bake it at 350 degrees Fahrenheit for 45 to 60 minutes.
Make David Venable's Cheesy Creamed Corn Pudding by beating together 4 eggs and 1 cup of cream, and then stirring in 2 14.75-ounce cans of cream-style corn and 2 14.75-ounce cans of drained corn kernels. Fold in 1/2 cup of sugar, 1/2 to 3/4 cup of coarse or panko breadcrumbs and 1/4 cup of flour, and season the mixture with 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt and 1/2 tablespoon of ground black pepper. Mix in 1/4 cup of finely chopped fresh parsley, 1/2 cup of grated Parmesan cheese and 3 cups of shredded cheddar cheese, and bake the corn pudding at 350 Fahrenheit for 90 minutes.