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Ingredients
- 2 c. cooked corn
- 2 Tbsp. melted butter
- 2 eggs, beaten
- 1 Tbsp. sugar
- 1 Tbsp. salt
- 2 c. milk
Method
- Combine corn, sugar, salt, butter and eggs.
- Stir until well blended.
- Heat milk but do not boil.
- Add milk to corn mixture and stir until blended.
- Pour into a greased 1 1/2-quart baking dish. Bake at 325° for 1 1/4 to 1 1/2 hours or until pudding is firm like a custard.
- The tip of a knife inserted near the center will come out clean when the pudding is done.
