1 can cream style corn (1 lb.)
6 oz. evaporated milk
1/3 c. melted butter
3 beaten eggs
Salt & pepper to taste

Combine above ingredients and pour into casserole. Bake at 325 degrees for about 45 minutes (until cake tester comes out clean).

NOTE: Some persons set the casserole dish into a pan of hot water to avoid scorching the edges of the pudding.

The above pudding can be used as a potato substitute with a main meal, i.e. ham, beef and salad and other non starchy vegetables. Our family looked forward to this dish as a special "treat". It needs to be eaten promptly following baking as it tends to get "heavy" if overcooked.