Sweet Corn Pudding

4 c frozen corn kernels (about 19 ounces), thawed
4 eggs
1 c whipping cream
1/2 c whole milk
3 T sugar
1/4 c butter, melted
4 T cornmeal
2 t baking powder
3/4 t salt

Reserve 2 c corn.  Preheat oven to 350°F. Melt butter in 8” square glass baking dish, brush pan sides with butter; use remainder in the batter.  Add remaining ingredients to food processor and process until almost smooth.  Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes.