This is one of my 'go to' recipes. I like it with super-sweet white corn (frozen). It just cooks an extra 10 minutes to heat the frozen veggies. You can even make it with mixed vegetables or throw in some chicken and make it into a one-pot, simply fabulous meal!
Tee's Corn Pudding
To add Southwestern flair to this recipe, try our variation, which features green chiles.
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 45 minutes or until golden brown and set. Let stand 5 minutes.
- *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
- NOTE: For testing purposes only, we used Silver Queen corn.
- Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.
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