Adapted from Southern Living July 2001
Yield: Makes 8 servings
- 1/8 cup sugar
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoons salt
- 3 large eggs
- 1 cup whipping cream
- 1/4 cup butter, melted
- 3 cups fresh corn kernels (about 6 ears)
Remove kernels from the cob using a sharp knife or a corn zipper.
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 8 x8-inch square baking dish.
Bake at 350° for 45 minutes or until golden brown and set. Let stand 5 minutes.
*3 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.Click Here for My Adapted Printable Recipe