2 eggs, beaten well
2 c. frozen corn
2 tbsp. flour
1 tbsp. sugar
1 tsp. salt
Dash of pepper
1 1/2 c. milk
2 tsp. melted butter

Combine the eggs and the partially thawed corn; set aside. Blend together the flour, sugar, salt and pepper. Stir in a a little milk to make a paste. Add rest of milk; beat until smooth. Stir in butter. Combine the milk and the corn mixture. Pour into a greased casserole which you set inside a pan containing one inch of hot water. Bake at 350 degrees for one hour and 15 minutes.

Sauce:

1 tbsp. cornstarch
1/3 c. sugar
1/3 c. butter
1/2 c. water

When the corn pudding is done, combine all the sauce ingredients over heat. Stir constantly until thick and golden. Remove corn pudding from oven. Pour sauce on top and serve at once.