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Tee’s Corn Pudding: A Taste of Southern Comfort

I can still picture my grandmother Tee, her apron dusted with flour, humming a gospel tune as she stirred a steaming bowl of corn pudding. The sweet, creamy aroma would fill her kitchen, a promise of warmth and comfort that always felt like a hug. This recipe, passed down through generations, isn’t just food; it’s a taste of home, a memory etched in my heart. It’s a dish that embodies the simple joys of Southern cooking, and I’m thrilled to share it with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Yield: 1 (13×9 inch) baking dish
Dietary Type: Vegetarian

Ingredients

1/4 cup sugar
3 tablespoons flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or margarine, melted
6 cups corn (fresh or frozen)

Equipment Needed

Whisk
13 x 9 inch baking dish
Mixing bowls
Measuring cups and spoons

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 13 x 9 inch baking dish. This prevents the pudding from sticking and ensures easy serving.
In a medium bowl, combine the dry ingredients: sugar, flour, baking powder, and salt. Whisk them together thoroughly to ensure even distribution. This step is crucial for a consistent texture in the final pudding.
In a large bowl, whisk together the wet ingredients: eggs, whipping cream, and melted butter or margarine. Make sure the eggs are fully incorporated for a smooth and creamy base.
Gradually add the dry ingredients to the wet ingredients, whisking constantly until the mixture is smooth and free of lumps. This prevents clumps of flour from forming and ensures a velvety texture.
Stir in the corn until it is evenly distributed throughout the mixture. If using frozen corn, there’s no need to thaw it beforehand.
Pour the corn mixture into the prepared 13 x 9 inch baking dish. Spread it evenly for uniform cooking.
Bake in the preheated oven for 50 minutes, or until the pudding is deep golden and set. The baking time may vary depending on your oven, so check for doneness by inserting a knife into the center; it should come out clean. If the top is browning too quickly, you can tent it with foil.
Once baked, let the pudding stand for 5 minutes before serving. This allows it to set slightly and makes it easier to cut and serve.

Expert Tips & Tricks

For extra flavor: Consider adding a pinch of nutmeg or a dash of hot sauce to the dry ingredients for a subtle kick.
To achieve a smoother texture: Use an immersion blender to lightly blend about 1 cup of the corn mixture before adding it back to the rest. Be careful not to over-blend, or the pudding will become too thin.
Make-ahead tip: The corn pudding can be assembled a day in advance and stored in the refrigerator. Simply add a few extra minutes to the baking time when ready to bake.
Preventing a watery pudding: Ensure your oven is properly preheated and avoid opening the oven door frequently during baking. This can cause temperature fluctuations that lead to a watery pudding.
Adjusting sweetness: Taste the batter before baking and adjust the amount of sugar to your preference. Keep in mind that the corn will add some natural sweetness as well.

Serving & Storage Suggestions

Tee’s Corn Pudding is wonderful served warm, straight from the oven. It makes a delightful side dish for potlucks, holiday dinners, or any Southern-inspired meal. Consider pairing it with grilled chicken, BBQ ribs, or a hearty vegetable stew. For an extra touch, garnish with a sprinkle of fresh parsley or a pat of butter.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or re-bake the entire dish in a preheated oven at 350°F (175°C) until warmed through. The pudding can also be frozen for longer storage, but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	530 kcal	N/A
Total Fat	39g	59%
Saturated Fat	22g	111%
Cholesterol	271mg	90%
Sodium	705mg	29%
Total Carbohydrate	42g	13%
Dietary Fiber	4g	14%
Sugars	11g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Dairy-Free Option: Substitute the whipping cream with full-fat coconut milk or a plant-based alternative. Use a dairy-free butter substitute or coconut oil.
Spicy Corn Pudding: Add 1/2 teaspoon of chili powder or a finely diced jalapeño pepper to the batter for a touch of heat.
Cheesy Corn Pudding: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy twist.
Herbed Corn Pudding: Add 1 tablespoon of chopped fresh herbs such as thyme, rosemary, or chives to the batter for a more savory flavor.
Different Corn Types: Experiment with different types of corn, such as white corn, shoepeg corn, or even creamed corn for a different texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned corn instead of fresh or frozen?
A: Yes, you can use canned corn, but make sure to drain it well before adding it to the batter. Canned corn tends to be softer than fresh or frozen, so the texture of the pudding may be slightly different.

Q: How do I know when the corn pudding is done?
A: The pudding is done when it is deep golden brown and set. You can test it by inserting a knife into the center; it should come out clean. The edges should also be slightly pulling away from the sides of the dish.

Q: Can I make this recipe in a smaller baking dish?
A: Yes, you can use a smaller baking dish, such as an 8×8 inch pan. You may need to reduce the baking time slightly. Keep an eye on it and check for doneness as described above.

Q: What can I do if my corn pudding is too watery?
A: If your corn pudding is too watery, it could be due to several factors. Make sure your oven is properly preheated, and avoid opening the oven door frequently during baking. You can also try adding a tablespoon of cornstarch to the dry ingredients to help thicken the pudding.

Q: Can I freeze Tee’s Corn Pudding?
A: Yes, you can freeze the corn pudding, but the texture may change slightly upon thawing. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in an airtight container. Thaw it in the refrigerator overnight before reheating.

Final Thoughts

Tee’s Corn Pudding is more than just a recipe; it’s a tradition, a memory, and a taste of home. I encourage you to try this recipe and share it with your loved ones. Whether you’re serving it at a holiday gathering or a simple weeknight dinner, I hope it brings you as much joy and comfort as it has brought me over the years. Don’t be afraid to experiment with variations and make it your own. And please, let me know what you think! I’d love to hear your feedback and see your creations. Maybe pair it with a crisp Chardonnay, or even a sparkling cider to elevate the flavors. Happy cooking!

Tee’s Corn Pudding Recipe