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Preheat oven to 350 degrees Fahrenheit
Grease a 2-quart baking dish or soufflé dish well with room temperature butter, rubbing it into all nooks and crannies
Remove silks from corn ears and cut kernels off the cob using a bundt pan to catch them
Optional: Use the broad blade of a knife to milk the cobs for additional corn flavor and creaminess
Whisk together flour, granulated sugar, baking powder, and salt in a bowl
Crack 6 large eggs into another bowl and whisk together with heavy whipping cream and melted butter
Whisk the dry ingredients into the egg mixture until combined
Fold in the corn kernels using a rubber spatula
Pour the mixture into the prepared baking dish
Bake for 30-35 minutes, checking at 30 minutes and then every 5 minutes after
Corn pudding is done when edges are set and golden brown, with the center slightly jiggly
Remove from oven and let cool slightly before serving