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Photo: Jennifer Davick; Styling: Missie Neville Crawford Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford

Tee's Corn Pudding

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.

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • 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.

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Tee's Corn Pudding recipe

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