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Tee's Corn Pudding

To add Southwestern flair to this recipe, try our variation, which features green chiles.

Southern Living JULY 2001

  • 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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Tee's Corn Pudding recipe