Yield: 8 servings
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.
- 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
- Combine first 4 ingredients
- 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.
- Bake at 350 for 45 minutes or until top is deep golden brown and mixture is set. Let stand 5 minutes.