I almost always serve creamed (or fried corn) at the holiday times. But this year we decided to try a more traditional corn pudding instead. This is a classic recipe which has a rich, almost soufflé like texture. As you can see this makes a LOT. But the leftovers are wonderful.
6 cups of corn kernels (either frozen or cut from 12 - 13 ears of fresh corn)
1/4 cup sugar
3 T. all purpose flour
2 t. baking powder
1 1/2 t. salt
6 large eggs
2 cups whipping cream
1/2 cup butter, melted
Preheat oven to 350 degrees.
Place corn kernels in large bowl.
In a small bowl, combine sugar and next three ingredients.
Whisk together eggs, whipping cream and butter in another large bowl. Gradually add the sugar mixture to egg mixture; whisking until smooth. Gently stir in corn.
Pour mixture into a lightly greased 13 x 9 baking dish.
Bake at 350 degrees for 40 - 45 minutes or until set. Let stand 5 minutes before serving.
From Southern Living December 2010