2 c. whole kernel corn (1 lb. can drained of liquid)
2 eggs, slightly beaten
5 tbsp. sugar (or to taste)
3 tbsp. butter, melted
1 3/4 c. milk
1/4 tsp. salt

Scald milk to which butter has been added. Combine corn, eggs, salt, sugar and scalded milk. Pour into 1 1/2 quart casserole. Place casserole in pan of water and bake at 325 degrees until knife inserted in the middle comes out clean, approximately 45 minutes.

NOTE: If the top of the casserole is placed on the pudding for the first half of the cooking time and removed for the last half, the pudding browns nicely.