Tee's Corn Pudding

To add Southwestern flair to this recipe, try our variation, which features green chiles.

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 or margarine, melted
• 6  cups  fresh corn kernels (about 12 ears)*

Preparation

Combine first 4 ingredients.

Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.

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

NOTE: For testing purposes only, we used Silver Queen corn.

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