1 (16 oz.) bag frozen niblet corn
1/2 c. evaporated skim milk
1/4 c. melted butter
2 eggs, beaten
1/4 c. sugar

Chop frozen corn in blender, a little at a time. Blend all ingredients in blender on puree. Bake at 350 degrees for 1 to 1 1/2 hours. (Pudding will be set and brown at edges.)