Tee's Corn Pudding

Today, Cooking.com had a question on their facebook page, "Corn pudding: yum or yuck?"   Most of those who left comments responded with Yuck.   Obviously, they've never had a good corn pudding.   Here's a fantastic recipe from, big surprise for me, Southern Living: Tee's Corn Pudding.   Try it as a side dish year round, even with frozen corn.   It's especially delicious in the summertime when you can use fresh corn.   We like it with grilled dishes.   Homemade corn pudding from scratch: Yum!

from Southern Living.com:

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.
Total: 1 hour, 10 minutes
Yield: Makes 8 servings


  • 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


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.


  1. This reminds me of Mama's homemade cream style corn. I can eat a skillet full and never look back!

  2. Joey's mom made that, too.


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