Tee's Corn Pudding

YieldMakes 8 servings

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Ingredients

  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 6 large eggs
  • 2 cups whipping cream
  • 1/2 cup butter, melted
  • 6 cups fresh corn kernels (about 12 ears)*

Preparation

    Step 1

    Combine first 4 ingredients.

    Step 2

    Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

    Step 3

    Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

    Step 4

    *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

    Step 5

    Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.

    Step 6

    Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.


Originally published on Southern Living, Tee's Corn Pudding.