I got this recipe from your holiday magazine many years ago and it has been a recipe that my children demand to be in the holiday must haves every year since then!! It is probably one of the best loved recipes I cook during the holidays for my family. Thank you so much for this recipe!!!
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
- 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 at a Glance
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