Sweet Corn Pudding

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1. 1
   Whisk together eggs, heavy cream, milk, and butter in a bowl until well incorporated.
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2. 2
   Add the cream corn from the can and the corn kernels, folding them in gently.
   ▶ ≈0:21
3. 3
   In another bowl, whisk together the flour, sugar, cornmeal, baking powder, and salt.
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4. 4
   Fold the dry ingredients into the wet mixture until just combined.
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5. 5
   Pour the mixture into a greased two-quart casserole dish.
   ▶ ≈1:03
6. 6
   Bake in a 350°F (175°C) oven for about 1 to 1.5 hours until the edges are set and the center has just a slight wobble but is not wet and jiggly.
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