3 tbsp. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. salt
6 large eggs
2 c. whipping cream
1/2 c. butter, melted
6 c. fresh corn kernels, or frozen whole-kernel corn or canned corn, drained
1 (4.5-oz.) can chopped green chiles, drained (optional)

Combine first 3 ingredients. Whisk together eggs, whipping cream and butter until smooth; stir in corn and chiles. Pour mixture into a lightly greased 9-inch by 13-inch baking dish.

Bake at 350°F for 40 to 45 minutes or until deep golden and set. Let pudding stand for 5 minutes.