Tee's Corn Pudding

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup butter melted
• 6 large eggs 
• 3 tablespoons flour all-purpose
• 6 cups corn kernels fresh ( 12 ears)
• 1.5 teaspoons salt 
• 0.3 cup sugar 
• 2 cups whipping cream 

Equipment

• oven
• whisk
• baking pan

Directions

1. Combine first 4 ingredients.
2. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn.
3. Pour mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350 for 45 minutes or until golden brown and set.
5. Let stand 5 minutes.
6. *6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
7. NOTE: For testing purposes only, we used Silver Queen corn.
8. Southwestern Corn Pudding: Stir in 1 (5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.