INGREDIENTS
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4 cups corn kernels (about 19 ounces, frozen or 5 ears of fresh)
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4 large eggs
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1 cup half and half
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1/2 cup whole milk
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4 tablespoons sugar
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1/4 cup (1/2 stick) butter, room temperature
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2 tablespoons all purpose flour
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2 teaspoons baking powder
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1 teaspoon salt