TEE'S CORN PUDDING
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...
Provided by Megan Stewart
Categories Side Casseroles
Number Of Ingredients 8
Steps:
- 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.
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Elleni Eixab
[email protected]I'll definitely be making this again!
Franklin Ojiako
[email protected]This corn pudding is the best I've ever had!
M. M.G
[email protected]Not my favorite.
Lacey Revis
[email protected]Meh.
Ashley Gray
[email protected]Yum!
LEVI ZAONYT
[email protected]This corn pudding is my go-to recipe for potlucks. It's always a crowd-pleaser!
Sondor Hase
[email protected]This corn pudding was a bit too sweet for my taste. I think I'll try using less sugar next time.
Gotz Fabien
[email protected]I've made this corn pudding several times and it always turns out perfect. It's a great side dish for any meal.
Lindsey Stevens
[email protected]This was my first time making corn pudding, and it turned out great! It was easy to follow and the end result was delicious. I will definitely be making this again.
Jazzibelle Palomares
[email protected]This corn pudding was just okay. It wasn't as flavorful as I was hoping, and the texture was a bit too dense. I might try making it again with some modifications.
Totsman Williams
[email protected]I made this corn pudding for a potluck, and it was a huge success! Everyone loved it, and I got several requests for the recipe. It's definitely a keeper!
USMAN BUTT PERFUMES
[email protected]This corn pudding was a disappointment. It was dry and bland, and the corn was mushy. I won't be making this again.
THOMAS PEACHER
[email protected]I've never been a big fan of corn pudding, but this recipe changed my mind. It was creamy and flavorful, and the corn was cooked perfectly. I'll definitely be making this again.
Sharleen Naidoo
[email protected]This corn pudding was an instant hit with my family! It had just the right texture and flavor, and it was easy to make. I will definitely be making it again soon.