Tee’s Corn Pudding

Yield: 8 servings
Time:

Excellent. This versatile dish is a great companion to salmon, but goes equally well next to a steak or Thanksgiving turkey.

A couple of things to remember about corn kernels: 1 ear is less than 1/2 cup; a 10oz bag of frozen corn is 2 cups; a 16oz bag of frozen corn is almost 3 cups. If you use frozen corn, you need to thaw and dry the corn kernels on a kitchen towel or some paper towels to absorb the extra moisture from freezing.

Ingredients

• 1/4 c sugar
• 3 T flour
• 2 t baking powder
• 2 t salt
• 6 large eggs
• 2 c whipping cream
• 1/2 c butter, melted (cooled slightly)
• 6 c fresh corn kernels

Directions

1. Combine first 4 ingredients
2. Beat eggs with fork in a large bowl; stir in whipping cream and butter. Gradually add sugar mixture, stirring until smooth; stir in corn. Pour into lightly greasted 13x9x2 baking dish.
3. Bake at 350 for 45 minutes or until top is deep golden brown and mixture is set. Let stand 5 minutes.

Source: Kathy Cary of Lilly’s in Louisville