Tee's Corn Pudding

Megan Stewart


When I went to NC in March 2018 for my Dad's emergency appendectomy, friends of theirs brought over food. This recipe was one that I loved, so asked for the recipe to make for Easter! Of course, she referred to it as 'Southern Corn Puddin' and I was surprised to see other options in the directions. It is so amazingly good, it was one of the first things beside soup my Dad ate!


☆☆☆☆☆ 0 votes

8 +


  • 1/4 c
  • 3 Tbsp
  • 1 1/2 tsp
  • 2 Tbsp
    baking powder
  • 6 large
  • 2 c
    whipping cream (1 pint)
  • 1/2 c
    butter, melted
  • 6 c
    frozen whole kernel corn (i got 32 oz kroger brand, so a little over 6 1/2 cups)

How to Make Tee's Corn Pudding


  1. Combine sugar, powder, flour and salt. Whisk together eggs, cream and butter (or use half the amount of cream and the other half of 1/2 and 1/2). Gradually add sugar mixture, whisking until smooth. Stir in corn. Pour into lightly greased 9x13. Bake at 350 degrees 45 min or until golden brown and set. (I tested this with a butter knife inserted into the center, and if it comes out clean, it is done.) Let stand 15 min.
    Note: it took 20 minutes longer to get the center cooked. But check and add 5-10 minutes at a time, depending on how jiggly the center is when you check it!
  2. Note: For Southwestern Corn Pudding, stir in a 4.5 oz can of drained, chopped green chilies and 1/4 t ground cumin.
  3. Although there is no information about the frozen corn, my suggestion is to thaw and drain well to prevent putting water into the casserole before adding to the other ingredients.
  4. Note: you could also bake these in individual ramekins. If so, bake 30 min.
  5. Note: we made this at my mother in law's house for Easter 2018, and because we had two other casseroles in the oven, it took longer to cook. Or maybe it just took longer in general...remember to have the butter knife come out clean from the center before removing from the oven!
  6. Thanksgiving Day 2019, made at home with nothing else in the oven, in a Longaberger 9x13. It took almost double the time. I added 10-15 min additional and checked. I also made it with the frozen corn, rather than thawing. It was much easier to put into the 9x13, and spread out, and since I cooked it immediately, frozen was fine as original recipe directs.

Printable Recipe Card

About Tee's Corn Pudding

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern

Leave a Comment

17 Sundae Topping Ideas

17 Sundae Topping Ideas

There’s nothing better than indulging in a frozen treat on those hot summer days, but it’s time to step up your ice cream game. These delicious sundae toppings will change how you scream for ice cream. From homemade strawberry sauce to skillet peaches to pretzel bites, your taste buds will jump for joy when you […]

5 Stellar Ways To Make Tuna Salad

5 Stellar Ways To Make Tuna Salad

Gone are the days of boring tuna fish sandwiches we used to get in the school cafeteria. Nowadays, a tuna sandwich is still a great lunch option, but it’s loaded with flavor and anything but basic. Easy to make, we’re sharing five stellar ways to make homemade tuna salad.

11 Recipes That Spotlight Pesto

11 Recipes That Spotlight Pesto

Bright green in color, pesto is a classic northern Italian sauce. Traditionally made with basil, Parmesan, garlic, olive oil, and nuts (pine nuts or walnuts), it has a slightly grassy and nutty flavor. Easy to make at home, it’s versatile and quite tasty. We’re sharing pesto sauce from scratch recipes along with ways you can […]