I've made this recipe multiple times and it never disappoints! This year I used well drained, frozen fresh corn that I bagged during the summer and then I baked in small Corningware ramekins - it was awesome! Everyone gets their own portion and crispy edges!
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
Total:
Recipe from
More From Southern Living
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.
Tee's Corn Pudding Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: July 4th, Summer
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Poblano Corn Pudding
Oxmoor House -
Tee's Corn Pudding
Southern Living
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