1/4 c. sugar
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 (about 12 ears)

Combine sugar, flour, salt and baking powder. Whisk together eggs, cream and butter. Gradually add sugar mixture, whisking until smooth. Stir in corn. Pour into lightly greased 9 x 13-inch baking pan.

Bake at 350°F for 45 minutes or until golden brown and set. Let stand for 5 minutes.

Can substitute 6 cups frozen whole kernel corn or canned Shoepeg corn, drained for fresh corn kernels if desired.