Dessert Recipes : Corn Pudding

Ingredients :

Serves 6 to 8

2-1/2 cups corn (That can be about 3 ears depending on cob size or, if corn is out of season, you can use a 16-oz bag of frozen corn.)
1/4 cup white sugar
1/2 tsp salt
2 Tbl flour
2 Tbl breadcrumbs
1/3 tsp baking powder
1 cup milk (Lowfat is fine.)
4 large eggs
1 cup shredded Wisconsin cheddar cheese

Spray a 9- by 13-inch pan with olive oil spray or lightly grease it. Mix all of the ingredients in a large bowl. Do this with a spoon or spatula so you don't smash up the corn. Pour the batter in the pan and bake at 375 degrees for about 45 minutes. The top will be slightly browned and a knife inserted in the corn pudding should come out clean. If the knife does not cone out clean, bake it a bit more.

Tips : For the creamiest taste, serve it immediately. It still tastes great served a bit later or even reheated the next day.