3 tbsp. butter & butter
2 tbsp. granulated sugar
2 tbsp. all-purpose flour
1 tsp. salt
3 eggs
2 c. fresh corn, cut off the cob
1 3/4 c. milk

Blend butter with sugar. Add flour and salt; mix well. Beat in eggs, one at a time. Stir in corn and milk. Pour mixture into a buttered 1 1/2 quart casserole dish. Bake in 325 degree oven 45 minutes. Halfway through the baking time, stir the pudding. When done, the pudding will be a golden brown and knife inserted in center will come out clean. Yield 6 servings.