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Tee's Corn Pudding

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.

Southern Living AUGUST 2003

  • Yield: Makes 8 servings


  • 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)*


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.


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Tee's Corn Pudding Recipe