2 sm. (or 1 lg.) cans cream-style corn
1 egg, beaten but not fluffy
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. sugar
1 to 2 tbsp. butter

Blend dry ingredients before adding to mixture.

In a large mixing bowl, blend all ingredients except butter in order given, making sure to blend dry ingredients separately before adding them to mixture.

Be sure no flour lumps remain.

Pour mixture into a 1 1/2 or 2 quart glass baking dish that has been lightly greased with butter. Cut the remaining butter from the recipe into tiny pieces, and dot the top of the casserole.

Bake uncovered at 375 degrees F. for 45 minutes to 1 hour, or until top is golden brown and sides are somewhat crusty and pull away slightly from the dish edge. Serves 3 to 4.

For as long as I can remember, no dinner or roast turkey or baked ham in our family was complete without my mother's corn pudding--and today, my family feels the same. It's an easy dish to mix up and put in the oven alongside a roast and baked potatoes.