Tee's Corn Pudding

If you'd like to add Southwestern flair to this traditional recipe, try our flavor variation, which adds spicy green chiles.

Yield:

Makes 8 servings

Recipe from


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 or margarine, melted
6 cups fresh corn kernels (about 12 ears)*

Preparation

Combine first 4 ingredients.

Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

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

Note: For testing purposes only, we used Silver Queen corn.

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

Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can chopped green chiles, drained, and 1/4 teaspoon ground cumin.

Note:

August 2003