Corn pudding a sweet treat

Back-yard gardeners and farmers all across Kentucky grow a variety of sweet corn. They jostle verbally about who raises the sweetest variety, and they toss around words like super-sweet, incredible, temptation, precious gem and ambrosia.
As if the corn weren’t sweet enough, Kentuckians put that sweet corn into a dish called corn pudding. It goes great with country ham, fried chicken or beef tenderloin and is on the fanciest luncheon or Kentucky Derby party menus.
This recipe is from well-known Lexington caterer Christine Gilmore and appears in Bluegrass Winners cookbook.

Fresh corn pudding
3 cups fresh corn, cut from cob
6 whole eggs, stirred well, not beaten
3 cups heavy cream
1⁄2 cup sugar
1 teaspoon salt
1 teaspoon flour
1⁄2 teaspoon baking powder
2 teaspoons butter, melted
Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour, until knife inserted in center comes out clean. Makes 8 servings.