2 c. corn, frozen or fresh
2 tbsp. flour
1 tsp. salt
3 tbsp. butter
3 whole eggs
2 tbsp. sugar
1 3/4 c. milk

Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour ingredients into buttered casserole and bake. Stir half-way through baking time with oven temperature at 325 degrees for 45 minutes.

Test by a silver knife inserted comes out clean. Pudding will be golden brown. Frozen corn or fresh corn can be chopped or kernels left whole. Mixture can be made ahead of baking and kept in jar in refrigerator. Shake well and pour into baking dish.