2 c. fresh corn
2 tbsp. flour
1 tsp. salt
6 tbsp. butter, melted
4 whole eggs
2 tbsp. sugar
1 3/4 c. milk

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn, then milk. Pour into buttered 8 inch square casserole and bake 45 minutes at 325 degrees. Stir only once during baking. When done, pudding will be golden brown and of custard consistency.