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"The belly rules the mind."--Spanish Proverb

TEE’S CORN PUDDING Recipe

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This recipe for TEE’S CORN PUDDING is from JOHN'S COOKBOOK - WITH A LOT OF HELP FROM HIS FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup sugar
3 tbsp. all-purpose flour
2 tsp. baking powder
1½ tsp. salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
6 cups fresh corn kernels ( about 12 ears )
Garnish- flat-leaf parsley sprig
Directions:
Directions:
1. Combine first 4 ingredients.

2. Whist together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 2-quart baking dish.

3. Bake at 350º for 1 hr 15 minutes or until golden brown and set. Let stand 10 minutes. Garnish if desired.

Note: 6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Prep 15 min. Bake 1 hr 15 min. Stand 10 min.

 

 

 

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