1 tbsp. butter, softened plus 4 tbsp. butter melted and cooled
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
3 eggs
3 c. frozen corn, defrosted
2 c. light cream

Preheat oven to 325 degrees. Brush the tablespoon of softened butter over the bottom and sides of 1 1/2 quart baking-serving dish.

Combine flour, salt, and pepper and set aside. In deep bowl, beat the eggs until they are frothy. Stir in corn and then, stirring constantly, sift in the flour, salt, and pepper. Add the melted butter and cream and stir well for 2-3 minutes. Pour the mixture into the baking dish and place in large shallow pan and set in the middle shell of the oven.

Pour enough boiling water into the pan to rise or least 1 inch up the sides of the dish. Bake pudding for 2 hours or until top is delicate brown and knife inserted in the middle comes out clean. Serve at once directly from the baking dish. Serves 6.