Corn Pudding

I decided that I needed a side dish to serve alongside the jerky chicken, and this one was perfect; it met my requirements for a carb and vegetable dish, not to mention it took all of 10 minutes to prepare. I always love finding new recipes that I can make throughout the seasons; for example, this would be perfect with the fresh sweet corn in the summer, or also as a Thanksgiving side dish. Since the corn in our grocery store is....lacking in appearance, shall we say, I just decided to use the frozen corn instead, which worked out just fine.
Originally found on Elizabeth's Edible Experience
Source: Southern Living, July 2001

Ingredients:

• 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 or margarine, melted
• 6  cups  fresh corn kernels (about 12 ears)*

Directions:

1. Combine first 4 ingredients.

2. Whisk together eggs, whipping cream, and butter.

3. Gradually add sugar mixture, whisking until smooth; stir in corn.

4. Pour mixture into a lightly greased 13- x 9-inch baking dish. Bake at 350 degrees for 45 minutes or until golden brown and set. Let stand for 5 minutes.  

*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.