Recipe information
Yield
Makes 8 side-dish servings
Ingredients
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preparation
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.
