Southern corn pudding is great for holidays, but it can also be enjoyed all year round with ease. This recipe calls for fresh corn, all-purpose flour, sugar, baking powder, salt, eggs, whipping cream and butter.
Southern Corn Pudding
This recipe is sometimes called corn casserole and can use canned corn instead of fresh if it is out of season. Cheese can also be added to give the recipe an extra layer.
Prep Time: 25 to 30 min.
Cook Time: 40 to 45 min
Total Time: 1 hour. 10 min.
- 12 to 13 ears of corn, husks removed
- 1/4 cup sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 6 large eggs
- 2 cups whipping cream
- 1/2 cup of butter, melted
- Preheat oven to 350 degrees Fahrenheit.
- While the oven is preheating, cut the corn off of the cobs. Make sure to remove all of the pulp and milk from the cobs before discarding them.
- Combine sugar, flour, salt and baking powder in one bowl. In a separate large bowl whisk together eggs, whipping cream, and butter. Slowly, add sugar mixture to eggs until mixture is smooth. Then pour into a 9-inch by 13-inch baking dish and bake for 40 to 45 minutes, letting stand for 5 minutes before serving.