Tee's Corn Pudding

Prep: 15 min., Bake: 30 min., Stand: 5 min. If you'd like to add Southwestern flair to this recipe, try our flavor variation.

Yield: Makes 8 servings

Ingredients

• 1/4  cup  sugar
• 3  tablespoons  all-purpose flour
• 2  teaspoons  baking powder
• 1 1/2  teaspoons  salt
• 6  large eggs
• 2  cups  whipping cream
• 1/2  cup  butter, melted
• 6  cups  fresh corn kernels (about 12 ears)*

Preparation

1. Combine first 4 ingredients.

2. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into 8 lightly greased 8-oz. custard cups.

3. Bake at 350° for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.

Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.

Southwestern Corn Pudding: Stir in 1 (4.5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.