Corn Pudding

[Guest guest]

Corn Pudding

 

1/4 cup sugar

3 TB all purpose flour

2 tsp. baking powder

1-1/2 tsp. salt

6 large eggs

2 cups whipping cream

1/2 cup butter or stick margarine, melted

6 cups fresh corn kernels (about 12 ears)*

 

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

ounce custard cups.

 

3. Bake at 350° F., 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 one 9 " x 13 " baking dish for ramekins.

Bake at 350° F., for 40 to 45 minutes or until set. Let stand 5 minutes.

 

To make Southwestern Corn Pudding: Stir in 1 can (4.5 oz.) chopped green

chiles and

1/4 teaspoon ground cumin.

 

Makes 8 servings.