1 can (1 lb.) cream style corn
4 eggs
2 c. milk, scalded
1 tsp. salt
1/2 stick butter

Put corn in bowl. Beat eggs and add. Add scalded milk and salt. Melt butter in 1 1/2 quart casserole dish. Add other ingredients. Bake 350 degrees for 50 to 60 minutes. Set casserole dish in a pan of hot water. Test for doneness by inserting a silver knife thrust into pudding until it comes out clean. For a sweet corn pudding, add 1/2 cup sugar.