Corn Pudding
Ingredients
- 1/4 cup sugar
- 3 tablespoon all purpose flour
- 2 teaspoon baking powder
- 2 teaspoon salt
- 6 large eggs
- 2 cup whipping cream
- 1/2 cup butter or margarine, melted
- 6 cup corn kernels (fresh, frozen or canned shoepeg corn)
Instructions
Combine first 4 ingredients. Beat eggs with a fork in a large bowl, stir in whipping cream and butter. Gradually add sugar mixture, stirring until smooth, stir in corn. Pour into a lightly greased 13x9x2 inch baking dish. Bake at 350 for 45 min. or until top is deep golden brown and mixture is set. Let stand 5 minutes. Yield: 8 servings. Note: 6 cups frozen whole kernel corn or canned shoepeg corn may be substituted.