Prep Time
15 Mins
Cook Time
30 Mins
Stand Time
5 Mins
Yield
Makes 8 servings

If you'd like to add Southwestern flair to this recipe, try our flavor variation.

How to Make It

Step 1

Combine first 4 ingredients.

Step 2

Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

Step 3

Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

Step 4

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Step 5

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.

Step 6

Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.

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Ratings & Reviews

My version

Cynthia55
November 18, 2017
I haven't tried this recipe yet. I normally use frozen corn & add cream styled corn as well as a dash of cinnamon & nutmeg. It's always the first dish to disappear. My brother always arrive with his Tupperware to take some home lol. I will try this recipe version & wait for the verdict.

KristiV's Review

Debi
January 03, 2009
This was good. I used fresh corn and wouldn't do THAT again! I will use frozen as the recipe says it is ok. I think it would be really good with the southwestern variation listed. Everyone liked this dish - big hit.

Cynthia55's Review

KristiV
November 24, 2008
I have been making Tee's Corn Pudding for more than 5 years now -- it has become "tradition" for Thanksgiving a our house, and is a hit a every potluck. Easy and wonderful!