Grandmother Tee's Kentucky Corn Pudding

~::~  A Little History  ~::~

Sissy Nash and her daughter-chef (Kathy Nash), provided this family recipe to Southern Living in December 1996.  Kentucky corn pudding is a traditional dish served at Derby parties and special occasions in Louisville.  This is one of the best Kentucky corn pudding recipes and has been a favorite of our family and friends for years.  With a rich, souffle-like texture, if you follow this recipe (to the TEE) the result is perfection!

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~::~  The Recipe  ~::~

¼ Cup Sugar

3 Tablespoons All-purpose White Flour
2 Teaspoons Baking Powder
2 Teaspoons Salt
6 Large Eggs
2 Cups Heavy Whipping Cream
½ Cup Butter, Slowly Melted
6 Cups Fresh Sweet White Corn (or Best Quality of Thawed Frozen Corn Can Be Substituted)

Grease a 13” x 9” x 2” baking dish lightly with softened butter.  Pre-heat oven to 350 degrees.

Combine first four ingredients with fork and set aside.
Beat eggs with a fork in a large bowl; stir in whipping cream and butter.
Gradually add sugar mixture, stirring until smooth; stir in corn.
Pour mixture into the lightly greased baking dish.

Bake at 350 degrees for 45 minutes or until deep golden and mixture is set.
Let stand 5 minutes before serving.  Yield: 8 to 10 servings