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 45 minutes or until golden brown and set. Let stand 5 minutes.
*6 cups frozen whole kernel corn or canned shoepeg corn, drained, may be substituted.
NOTE: For testing purposes only, we used Silver Queen corn.
Southwestern Corn Pudding: Stir in 1 (4.5-ounce) can drained chopped green chiles and 1/4 teaspoon ground cumin.