2 c. frozen corn
2 c. canned milk (or half and half)
2 tbsp. melted butter
1 tbsp. sugar
Salt
Pepper
3 eggs, beaten

Add corn, milk, butter, sugar, salt and pepper to eggs; stir to combine well. Turn into a well greased 1 1/2 quart casserole. Place in pan of hot water; bake at 350 degrees for 45 minutes or until pudding is set. 4 servings.

NOTE: You may substitute 1 (1 lb.) can cream style corn for frozen, but use 1 cup milk instead of 2.