Kentucky Corn Pudding

This unique to Kentucky "pudding" is closer to a sweet corn custard, than the casserole that one might imagine.  There is no Jiffy Cornbread Mix to be found, instead a mixture of eggs and cream floats atop sweet corn.  The natural sweetness of the corn is highlighted with some additional sugar and salt.
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Difficulty - Easy
Yield - 6 to 8 Servings

INGREDIENTS
1 pounds (about 3 cups) frozen sweet corn, thawed
1/2 cup granulated sugar
3/4 tsp kosher salt
4 large eggs
2 cups heavy cream

Preheat your oven to 375 degrees.  In a 2 quart casserole dish, combine thawed corn, sugar, and salt.  In a bowl whisk together eggs and cream.  Pour over the corn and sugar mixture, and stir well.  Cover with foil.  Bake for 75 minutes, covered.  Uncover and cook for 15-20 minutes more uncovered.  The top will be golden brown, and a knife poked into the center will come out cleanly.