Corn Pudding

• 2 (20-ounce) tubes golden creamed corn, thawed, McKenzie’s®*
• 1 (16-ounce) bag frozen corn, thawed
• 1/4 cup sugar, Domino®
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 6 large eggs
• 1 cup heavy whipping cream
• 1/4 cup butter, melted

1. Preheat oven to 350°. Lightly grease a 13x9-inch baking dish or 8 (8-ounce) ramekins.
2. In a large bowl, combine corn, sugar, flour, baking powder, and salt. In another large bowl, whisk together eggs, cream, and butter. Gradually add corn mixture, stirring until combined. Pour mixture into prepared baking dish or ramekins.
3. Bake for 35 to 40 minutes, or until golden and set. Let pudding stand for 10 minutes before serving.

Note: * 4 (10-ounce) packages frozen cream-style corn, thawed, Green Giant®, may be substituted.

• Yields: 8 servings
• Preparation Time: 15 minutes, Bake Time: 40 minutes, Stand Time: 10 minutes