Corn Souffle - cooking recipe

Ingredients

2 cans whole kernel corn, drained
1/2 c. butter
1/2 c. sugar
1 Tbsp. all-purpose flour
1/2 c. heavy whipping cream
2 eggs, well beaten
1 1/2 tsp. baking powder

Preparation

Heat oven to 350\u00b0.
In medium saucepan, heat 1/2 cup butter with 1/2 cup sugar until butter is melted.
Stir in flour until well blended.
Remove from heat and gradually stir in milk.
Add eggs, baking powder and mix well.
Fold in corn.
Turn into 1-quart casserole.
Bake 40 minutes or until knife comes out clean.