Tee’s Corn Pudding Recipe
You can substitute 6 cups frozen whole kernel corn or canned shoepeg corn, drained, for the fresh corn.
To make this dish in ramekins: Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.
To give this dish a Southwestern touch, stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.