The Recipe for Corn Pudding

This dish is a busy cook’s delight since it requires just eight ingredients and very little hands-on time. The richest consistency, which is nearly like dessert, may be found in Tee’s Corn Pudding. This Thanksgiving, corn pudding need to be at the top of your list when you arrange the meal (behind turkey and cornbread dressing, of course). Simply bake the corn pudding in ramekins for 10 to 15 minutes longer if you wish to serve it in individual portions to fewer guests. An insider’s tip from the Test Kitchen: The pudding should be golden brown around the edges and jiggly in the center after it has finished baking. A knife inserted into the center of the pudding to check for doneness should come out clean.

Active:
15 mins
Total:
50 mins
Yield:
8 servings
Cream Cheese Pound Cake
Ingredients
Ingredient Checklist
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 cups fresh corn kernels (about 12 ears)

Directions
Step 1
Blend the first four ingredients.

Step 2
In a large bowl, combine eggs, whipping cream, and butter. Add the sugar mixture gradually while whisking until smooth. Stir in the corn. Fill eight lightly oiled 8 oz. custard cups with the mixture.

Step 3
Bake pudding for 30 minutes at 350 degrees, or until it is set and deeply brown. Wait for five minutes.

Chef’s Remarks
For the fresh corn, you can use 6 cups of frozen whole kernel corn or drained canned shoepeg corn.
Make the following dish in ramekins: For 40 to 45 minutes, or until set, bake at 350°. Wait for five minutes.
Stir add 1 (5-oz.) can of chopped green chiles and 1/4 tsp. ground cumin to give the meal a Southwestern flair.