- 3 Large Eggs
- 1/3 Cup Sugar
- ½ Cup All Purpose Flour
- 1 ½ tsp Baking Powder
- 3 Cups Heavy Cream
- 2 ½ Cups Frozen corn – thawed
- 2 Tbs Butter – melted
- ½ tsp Nutmeg
- Salt and Pepper
- Preheat oven to 350°.
- Spray or lightly grease a 2-quart baking dish.
- In a large mixing bowl, beat the eggs with the sugar on medium speed for 3 –4 minutes.
- Add flour, baking powder and nutmeg and beat for an additional few minutes.
- Slowly add the cream and mix just to combine.
- Add a pinch of salt and freshly ground pepper.
- Add the corn and melted butter and stir by hand so that you do not mash the corn.
- Pour the mixture into the prepared dish and bake for 45 –50 minutes. Depending on the size and/or depth of your dish it might take as longs a 60 –75 minutes. But it should be lightly browned, puffed on top and set in the center.
- Cool on a wire rack for 15 –20 minutes before serving. The top will deflate a little and settle.
Note: You can use Half and Half instead of the heavy cream but since we only have this about twice a year I go with the heavy cream. It does give a little creamier texture. I did try making it with mil and adding a little flour for body, but it didn’t work out and was liquid. And everybody complained.