Corn Pudding Casserole
This savory pudding is a tasty side dish to any special meal. Fresh sweet corn is best but you can sustitute frozen during the off season. The full recipe is quite large, so I often cut it down from 6 cups of corn to 4 cups to get a more managable size for 4-6 people. Alternate measurement for the smaller version is in parentheses at the end of each line.
1/4 cup sugar (just eyeball the measure to 2/3 full)
3 tablespoons all-purpose flower (2 tablespoons)
2 teaspoons baking powder (1 1/2 teaspoons)
1 1/2 teaspoons salt (1 teaspoon)
6 large eggs (4 eggs)
2 cups 35% whipping cream (1 1/3 cups)
1/2 cup melted butter or margarine (1/3 cup)
6 cups corn kernals (4 cups)
Preheat oven to 350 degrees. Combine the dry ingredients in a bowl, whisk to mix, and set aside. Lightly beat the eggs then whisk in the cream and butter. After this is well mixed, whisk in the dry mixture until smooth. Add corn and stir well. Lightly grease a 13x9 inch baking dish (10x10 square works well for the smaller version) and pour in the mixture. Bake at 350 for 40-45 minutes until golden and lightly brown on top and set (may still be a bit jiggly). Let it stand for 5 minutes to finish firming up. Excellent hot and should be warmed up when leftovers are served.
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