• 2 Tbsp. butter
• 4 cups sweet corn kernels (cut from cob)
• 4 eggs
• 1 1/2 cups half-and-half (or 3/4 cup whole milk and 3/4 cup whipping cream)
• 8 Tbsp. sugar
• 1/4 cup butter, room temperature
• 2 1/2 Tbsp. all purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• Optional: 1 tsp. cinnamon and/or dash of nutmeg
• Optional: toppings such as whipped cream or fresh fruit

1. Preheat oven to 350F. Add 2 Tbsp. butter to 8x8 baking dish and place in oven while it is preheating. Once butter is melted, swirl around until dish is well-greased. Set aside.
2. Place corn, eggs, half-and-half, sugar, butter, flour, baking power, and salt into a blender. Blend until smooth.
3. Add cinnamon and/or nutmeg, if using. Pulse a few times to mix into batter.
4. Pour batter into prepared baking dish. Bake for 40-45 minutes, until knife inserted in center comes out clean.
5. Remove to cooling rack. Cool for 10 minutes.
6. Serve warm, topped with blueberries, sliced peaches, or whipped cream.

Recipes and photo from mizhelenscountrycottage.com.