Tee'S Corn Pudding

• 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 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-oz. custard cups.
3. Bake at 350u0b0 for 30 minutes or until pudding is set and deep golden. Let stand 5 minutes.
4. *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
5. Note: You may substitute 1 (13- x 9-inch) baking dish for ramekins. Bake at 350u0b0 for 40 to 45 minutes or until set. Let stand 5 minutes. For testing purposes only, we used 'Silver Queen' corn.
6. Southwestern Corn Pudding: Stir in 1 (5-oz.) can chopped green chiles and 1/4 tsp. ground cumin.

sugar, allpurpose, baking powder, salt, eggs, whipping cream, butter, fresh corn kernels

Taken from www.myrecipes.com/recipe/tees-corn-pudding (may not work)