2 tbsp. butter
2 eggs, slightly beaten
1 c. milk
2 c. (17 oz. can) cream style corn or kernel corn, drained
2 tbsp. self-rising flour
1/2 c. sugar

In 1-quart casserole, melt butter on high 20 seconds. Add remaining ingredients, mixing well. Cook on high covered 10 minutes or until pudding is just slightly soft in the center, stirring once at halftime. Let stand 2 minutes before serving.