6 tbsp. butter
2 tbsp. sugar
2 tbsp. flour
2 (12 oz.) cans creamed corn (preferably white corn)
1/2 c. half and half
4 eggs
1 1/2 tsp. baking powder

Heat butter with sugar until melted. Stir in flour until blended. Remove from heat. Gradually add half and half and baking powder; then eggs. Blend well. Add corn and mix well.

Pour into buttered 1 1/2 quart casserole. Bake uncovered at 350 degrees approximately one hour to an hour and fifteen minutes. The pudding will be set and golden brown on top.