Corn Pudding

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