Corn pudding recipe

My sister just made this one and was good to go.

CORN PUDDING
Ingredients
• 3 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
•
• 6 large eggs
• 2 cups heavy cream (1 pint)
• 1/2 cup salted butter, melted and cooled
•
• 6 cups fresh corn kernels (from 8 ears) OR frozen corn (24-30 oz’s)
•
• OPTIONAL:
• 1 tablespoons canola oil
• 1/2 cup chopped sweet onion
Directions:
Preheat oven to 350°F.
Stir together flour, sugar, baking powder, and salt in a small bowl until blended. Whisk together eggs, cream, and melted butter in a medium bowl until blended.
IF USING ONION: Heat canola oil in a large skillet. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes. Remove from heat, and let cool slightly.
IF NOT USING ONION: Heat corn about 5 minutes, stirring often. Remove from heat, and let cool slightly.
Gradually stir flour mixture and corn mixture into egg mixture; blending as you go.
Spoon into a 13- x 9-inch (3-quart) baking dish, and bake in preheated oven until set and golden brown, about 40 minutes. Let stand 5 minutes before serving.
NOTES:
Makes 12 1 cup servings

When the pudding is done, it should be golden brown around the edges and slightly jiggly in the center. Test for doneness by inserting a knife into the center; it should come out clean if done.

Can bake ahead as directed, let cool, then cover and chill up to 2 days. Reheat covered with foil.

Your welcome