Best 7 Tees Corn Pudding Recipes

TEE'S CORN PUDDING

Steps:

• Combine first 4 ingredients.
• Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour mixture into a lightly greased 13 x 9 baking dish.
• Bake at 350 for 50 minutes or more until deep golden and set.
• Let pudding stand 5 minutes.

TEE'S CORN PUDDING

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.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

TEE'S CORN PUDDING

Steps:

• Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
• Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
• Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

KATHY'S SOUTHERN CORN PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
• Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

TEE'S CORN PUDDING

Steps:

• Combine first 4 ingredients. Whisk together eggs, whipping cream and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.
• Pour mixture into a lightly greased 13x9-inch baking dish.
• Bake at 350 degrees for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.

EASY CORN PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
• Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.