ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tee's Corn Pudding

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 15 mins
Total time 1 hr
Yield

Makes 8 to 10 servings

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. We like to add chopped fresh chives on top.

Ingredients

  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons table salt
  • 6 large eggs
  • 2 cups heavy cream
  • 1/2 cup butter, melted
  • 6 cups fresh corn kernels*
  • Vegetable cooking spray

How to Make It

  1. Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl.

  2. Whisk eggs together in a large bowl; whisk in cream and melted butter.

  3. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish.

  4. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.

Cook's Notes

*Frozen whole kernel corn may be substituted.

Also appeared in: Southern Living, December, 2010;