Easy Corn Pudding Casserole (Without Creamed Corn)

In a blender add one bag of frozen corn, 4 eggs, sugar, milk, heavy cream, melted butter and salt. Blender mixture on high until smooth and pureed, about 1 minute.

Transfer the mixture to a large bowl. In a small bowl whisk together the flour and baking powder. Then add the flour mixture to the blended mixture, whisking until combined. Then add the second bag of frozen corn, pepper and chives, stir to combine.

Make Ahead Tip: At this stage the batter can be covered and refrigerated for 1 day until ready to bake.

Before serving, preheat then oven to 350F. Grease a 9 x 12 casserole dish. If using a 9x13 dish lessen the baking time by 5-10 minutes.

Pour batter into casserole dish and bake for 40--45 minutes or until golden brown and a toothpick comes out clean. Serve immediately.