Corn Pudding
From: Ivory Tower Denizen
4 cups frozen corn kernels (about 19 ounces), thawed
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/4 cup (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon salt
Whirr in a blender, pour into buttered 8x8x2 dish. Bake 45 min at 350 until puffed and brown. To die for. From here.
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