Church Mouse's Favorite Corn Pudding ¼ c. sugar 3 tbs. flour 2 tsp. baking powder 1 ½ tsp. salt 6 lg. eggs 2 c. whipping cream ½ c. melted butter 6 c. fresh corn kernels (12 ears) (may substitute frozen, but it won’t be as good)
Combine the sugar, flour, baking powder and salt. In another bowl, whisk together the eggs, whipping cream, and butter. Gradually add the sugar mixture, whisking until smooth. Stir in the corn. Pour mixture into a lightly greased 13x9 pan. (TIP: Use the butter wrapper to grease the pan.) Bake at 350* for 45 min. or until golden brown and set. (a knife inserted should come out mostly clean) Let stand at least 5 min. before serving.