Corn Pudding

This classic recipe has a rich, soufflé-like texture without the hassle. The result is an impressive side dish the entire family will love.

Ingredients:

• 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

Directions:

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. 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. Bake at 350° for 40 to 45 minutes or until set. Let stand 5 minutes.

Southern Living DECEMBER 2010