Tee's Corn Pudding

• 12 to 13 ears fresh corn, husks removed
• 1/4 cup sugar 
• 3 tablespoons all-purpose flour 
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 6 large eggs 
• 2 cups whipping cream
• 1/2 cup butter, melted 

Preparation

1. 1. Preheat oven to 350°. Cut kernels from cobs into a large bowl (about 6 cups). Scrape milk and remaining pulp from cobs; discard cobs.
2. 2. Combine sugar and next 3 ingredients. Whisk together eggs, whipping cream, and butter in a large bowl. Gradually add sugar mixture to egg mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
3. 3. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

I got this recipe from Southern Living magazine.  I always enjoy corn pudding as a side when I go out to a southern restaurant but had never made it at home.  I used frozen corn instead of fresh.  The corn pudding was good right out of the oven but it was even better the next day.  

Megan-3.5/5

Jesse-3.5/5