Tee's Corn Pudding

By LaLaCooks

Southern Living To add Southwestern flair to this recipe, try our variation, which features green chiles. See below.

Ingredients

• 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)*

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

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 45 minutes or until golden brown and set. Let stand 5 minutes. *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted. NOTE: For testing purposes only, we used Silver Queen corn. Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.