Corn Pudding - cooking recipe

Ingredients

12 ears fresh corn
1 1/3 c. heavy cream
2 Tbsp. flour
salt and pepper to taste

Preparation

Cut 4 ears of corn for whole kernel (about 2 cups).
Cut 8 ears of corn for cream-style (makes about 2 1/2 cups).
Mix together well.
Add cream, flour, salt and pepper.
Place in 9 x 13-inch buttered pan.
Bake in 325\u00b0 oven for 60 to 70 minutes.