day:for the leaping greenly spirits of trees
and a blue true dream of sky;and for everything
which is natural which is infinite which is yes
For 8 servings
4 cups frozen corn kernels (about 19 ounces)
4 large eggs
1 cup heavy (whipping) cream
½ cup whole milk
1/3 cup sugar
½ stick butter, room temperature
2 tablespoons tortilla flour (masa harina) or white flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350°. Butter a 6-cup capacity baking dish.
Mix together 3 cups of the corn and the remaining ingredients in a food processor or blender until almost smooth. Pour batter into the dish. Stir in the remaining corn kernels to distribute evenly.
Bake pudding for about 45 minutes until it is brown and the center is just set. Cool 10 minutes before serving.
To prepare in advance : Cool and refrigerate, covered, for up to 2 days. Bring to room temperature for an hour or so, then reheat in microwave or oven until warm.