Baked Corn Casserole 

1/4 cup sugar

3 tablespoons flour

2 teaspoons baking powder

1-1/2 teaspoons kosher salt

1350 grams whole kernel corn (frozen thawed)

6 eggs, large

500 ml heavy cream

1/2 cup butter

Combine dry ingredients in a small bowl, set aside.

In a large mixing bowl, whisk eggs, whipping cream and melted butter.

Gradually add the dry ingredients, whisking until thick and smooth.

Stir in corn and pour into an 33x23 (3.3 l) greased casserole dish

Bake at 175 c. degrees for about 40-45 minutes.

The pudding is done when the edges are golden brown and inserting a knife

into the center of the pudding comes out clean.

Allow pudding to rest for about 5 minutes before serving.