Corn pudding is a traditional Southern side meal that makes an appearance at lots of Thanksgiving tables each year. This recipe, Tee’s Corn Pudding, is one of our (and our readers’) all-time favorite dishes.

One reason this recipe is so enjoyed is that it does not need a great deal of time, and it’s simple to make. With just eight ingredients and extremely little hands-on time, this recipe is a hectic cook’s dream.
Tee’s Corn Pudding has the richest consistency that’s practically like a dessert. As you’re preparing the Thanksgiving menu this year, corn pudding need to be at the top of your list (behind turkey and cornbread dressing, naturally).

If you wish to serve your corn pudding in individual servings for a smaller gathering, simply bake in ramekins for 10 to 15 minutes longer.
Active ingredients
1/4 cup granulated sugar

3 Tbsp. all-purpose flour

2 tsp. baking powder

1 1/2 tsp. salt

6 large eggs

2 cups light whipping cream

1/2 cup saltless butter, melted

6 cups fresh corn kernels (about 12 ears).

Instructions.
Gather ingredients:.
Integrate dry ingredients:.
Integrate initially 4 components.
Integrate eggs, whipping cream, and butter:.
Blend together eggs, whipping cream, and butter in a large bowl. Slowly sugarcoat mixture, blending until smooth.
Stir in corn.
Add mixture to baking meal:.
Put mixture into a lightly greased 13- x 9-inch baking dish.Bake corn pudding:.
Bake at 350 ° F for 40 to 45 minutes or until set. Let stand 5 minutes.
Test Kitchen Tip.
You can replace 6 cups frozen entire kernel corn or canned shoepeg corn, drained, for the fresh corn.