Tee's Corn Pudding

Southern Living
Tee's Corn Pudding Recipe

Photo: Hector Sanchez; Styling: Karin Olsen

This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive holiday side dish the entire family will love. We like to add chopped fresh chives on top.

Makes 8 to 10 servings


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1/4 cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoons table salt
6 large eggs
2 cups heavy cream
1/2 cup butter, melted
6 cups fresh corn kernels*
Vegetable cooking spray


Hands-on: 15 Minutes
Total: 1 Hours

1. Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl.

2. Whisk eggs together in a large bowl; whisk in cream and melted butter.

3. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

4. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

Created date

November 2010

Nutritional Information