Corn Pudding

I fell in love in corn pudding while I was at the University of Kentucky and went home with a friend for a weekend visit.  Her mother made corn pudding for dinner and I became a convert for southern cooking…well, some of it.
– Kathy

Ingredients

• ¼ cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 6 large eggs
• 2 cups whipping cream
• ½ cup butter or margarine, melted
• 6 cups fresh corn (about 12 ears)**

Instructions

1. Preheat over to 350° F. Grease a 13″ x 9″ baking dish.
2. In a small bowl combine the sugar, flour, baking powder and salt.
3. In a large mixing bowl whisk together the eggs, whipping cream, and butter. 
4. Gradually add the sugar mixture, whisking until smooth; stir in corn.  Pour mixture into a lightly greased 13” x 9” baking dish.
5. Bake for 45 minutes or until golden brown and set.  Let stand 5 minutes.
6. **6 cups frozen whole kernel corn or canned shoe peg corn, drained, may be substituted.

Note

• 6 cups of frozen whole kernel corn or canned shoe peg corn (drained) may be substituted.

Yield: 8 servings