From Bon Appetit, December 1999
Everyone Jennifer has made this for absolutely loves it. It’s so quick and delicious and even compliments Mexican dishes.
6 cups frozen corn kernels (thawed)
4 large eggs
1 cup whipping cream
½ cup whole milk
6 Tbl sugar
2 Tbl flour
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Hold 4 cups of corn to the side. Put the rest of the ingredients in a blender and blend until smooth. Mix in the last 4 cups by hand. Pour batter into two buttered pie plates and bake for 35-45 minutes or until the center is set. Cool 10 minutes before serving. Enjoy.