my corn pudding

Name: My Corn Pudding
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: Southern
Ingredients: 6 cup(s) corn (canned or frozen will do); 1/4 cup(s) sugar; 3 tablespoon(s) all-purpose flour; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) salt; 6 large eggs; 2 cup(s) whipping cream; 1/2 cup(s) butter, melted

155 Pinches 1 Photo

Tammy Raynes

Natchitoches, LA

Updated on Mar 12, 2014

My hubby asked me once to make a corn pudding just to try it out. Well I had no idea how to make one so after searching many recipes out, I couldn't find one that I really liked to try. So I found several that I combined together and made my own. I use either frozen corn or canned corn for my recipe, but if you want to get creative and use fresh corn go for it. I, however, didn't want to husk all that corn that is needed. This is a classic recipe and it has a rich, souffle-like texture without the hassle of shucking corn.

Rate

prep time 25 Min

cook time 1 Hr 10 Min

method Bake

yield 8 serving(s)

Ingredients

6 cups corn (canned or frozen will do)
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

How To Make my corn pudding

Step 1

Preheat oven to 350 degrees. Put corn in a large bowl and set aside.

Step 2

Combine sugar and next 3 ingredients in a bowl. Whisk together eggs, whipping cream and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smoother; stir in corn. Pour mixture into a lightly greased 13 x 9" baking dish.
Step 3

Bake at 350 degrees for 40 to 45 minutes or until set. Let stand 5 minutes.
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