Combine first 4 ingredients.
Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.
Note: For testing purposes only, we used Silver Queen corn.
*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can chopped green chiles, drained, and 1/4 teaspoon ground cumin.