1 can whole kernel corn
1 can cream corn
3 beaten eggs
1/3 c. milk
1 tbsp. flour
2 tbsp. sugar
6 slices butter
Nutmeg

Drain whole kernel corn and mix with cream style corn. Add eggs, milk, flour and sugar to corn and mix well. Cut thin slices of butter and place on top of pudding. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes.