Sweet Corn Pudding

Circle B Kitchen

4 cups corn kernels (about 19 ounces, frozen or 5 ears of fresh)

4 large eggs

1 cup half and half

1/2 cup whole milk

4 tablespoons sugar (1/4 cup)

1/4 cup (1/2 stick) butter, room temperature

2 tablespoons all purpose flour

2 teaspoons baking powder

1 teaspoon salt

Preheat oven to 350°F. Thaw your corn if using frozen. Bring the butter to room temperature.

Butter or spray an 8x8x2-inch or 2-quart baking dish.

Set aside about 1/3 of the corn. Blend the rest of the ingredients in processor until almost smooth. Stir in reserved corn and pour batter into prepared dish.

Bake pudding until brown and center is just set, about 45 to 55 minutes. Cool 10 minutes; serve.

Do ahead: Make this in the morning and warm in a low oven. Better after it sits awhile.

Makes 8 side-dish servings.