Corn Pudding

Corn Pudding

When the pudding is done baking, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center of the pudding—it should come out clean.
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 cups fresh corn kernels (about 12 ears)

Directions:
Combine first 4 ingredients.

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.

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

Notes
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.