Tee's Corn Pudding

Photo: Jennifer Davick; Styling: Missie Neville Crawford
This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive holiday side dish the entire family will love.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 1 Hour, 10 Minutes

Ingredients

12 to 13 ears fresh corn, husks removed
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, melted

Preparation

1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.

2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

Note:

December 2010