Ok, so I admit it, I love corn and will use any excuse to make something with corn in it. I make this corn pudding for Thanksgiving every year. I always make a double or triple recipe to be sure there are leftovers for me!
1/3 cup sugar
1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs
2 cups half-and-half
1/2 cup melted butter
6 cups frozen whole kernel corn
Preheat oven to 350 degrees. Lightly grease a 3 quart baking dish. A 9 x 13 works for this.
Combine sugar, flour, baking powder and salt.
Whisk together eggs, half-and-half and butter.
Gradually whisk in sugar mixture and stir in corn.
Pour into the baking dish and cover with foil. Bake at 350 degrees for 15 minutes. Remove from oven and stir. Replace foil and return to oven for another 15 minutes. Remove the foil and continue baking for an additional 15 minutes or until top is golden brown and set.
The White Oak Inn
Bed and Breakfast Foodie