Tee'S Corn Pudding

Name: Tee'S Corn Pudding
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, melted; 6 cups fresh corn kernels (about 12 ears)*

8 ingredients

6 steps

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, melted
6 cups fresh corn kernels (about 12 ears)*

Directions

1

Combine first 4 ingredients.
2

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.
3

Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
4

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
5

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.
6

Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.