Corn Pudding

1/4 cup sugar
3 tablespoons flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
2 cups whipping cream
1/2 cup butter or 1/2 cup margarine, melted
6 cups fresh corn kernels or  frozen whole kernel corn or canned white shoepeg corn, drained

 

Combine sugar, flour, baking powder and salt.

Whisk together eggs, cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into a lightly greased oblong baking dish.

Bake at 350 degrees for 45-60 minutes. Let stand 5 minutes.