Expert Corn Pudding
6 ears of fresh corn
1 8-ounce package of cream cheese
3/4 cups sugar
1 1/2 cups butter
1 tablespoon baking powder
6 large eggs or 8 medium eggs
Pinch of salt
- Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
- Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
- Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.