2 c. chopped cooked or canned whole kernel corn, not creamed
3 eggs, slightly beaten
3 tbsp. granulated sugar
2 tbsp. melted butter or salad oil
2 c. scalded milk
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. vanilla
1 or 2 tbsp. minced onion

Combine all ingredients and pour into greased or oiled 1 1/2 quart casserole. Bake in pan of warm water in moderate oven, 325 degrees for 1 hour and 15 minutes or until firm. Serves 5 to 6.

Grated cheese and crumbled crackers may be added to top pudding before baking. I chip the cheese. Also, if I'm able to watch the corn pudding bake, I omit the pan of warm water.