Thanksgiving Recipe #3 Corn Pudding

Corn Pudding

Makes 8 servings
Prep: 15 min. Bake 45 Min. Stand: 5 min

¼ cup sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons salt
6 large eggs
2 cups whipping cream
½ cup butter, melted
4 cans (15 ozs) corn kernels, drained

Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13x9 inch baking dish.
Bake at 350 for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.

I highly recommend this one. It is from my friend Molly's mom, Evelyn.