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TEE’S CORN PUDDING Recipe

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This recipe for TEE’S CORN PUDDING, by , is from JOHN'S COOKBOOK, 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!

Contributor:  
Contributor:  
Carolyn Millar

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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