2 1/2 c. fresh corn, frozen & thawed
2 tbsp. flour
2 eggs, well beaten
1 tsp. salt
1 1/2 tbsp. butter
1 1/2 c. evaporated milk
1/2 c. sugar

Preheat oven to 325 degrees. Melt butter in 1 1/2 quart dish. Measure corn in mixing bowl. Sprinkle flour and salt over corn; mix well. Add eggs, sugar and milk; mix well.

Pour in baking dish. Place in center of oven. Bake 70 minutes. Pudding is done when knife inserted in center comes out clean.