1 (16 oz.) can cream style corn
1 lg. can evaporated milk
2 eggs
1/3 c. sugar
1/4 c. flour
4 tbsp. butter

Beat eggs into the corn. Add sugar, salt, flour and stir in milk. Put butter in center of pudding.

Bake at 350°F for 1 hour, stirring 3 or 4 times during the first 20 minutes of cooking, so that the butter is mixed through the pudding.