Stock Yard Restaurant: Corn Pudding

Corn Pudding

Stock Yard Restaurant Recipe

Serves 6-8

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

Preheat oven to 350 degrees. Lightly grease a 13 by 9 inch, oven-safe baking dish. In a small bowl combine the first four ingredients, mix and set aside. In a large bowl whisk together the eggs, whipping cream and butter. Gradually add the sugar mixture, whisking until smooth then stir in the corn.

Pour the mixture into the prepared baking dish and bake for 45 minutes or until golden brown and set. Let stand 5 minutes before serving.