3 tbsp. butter, softened
2 tbsp. sugar
2 tbsp. flour
1 tsp. salt
3 eggs, slightly beaten
2 c. corn kernels (fresh or frozen)
1 3/4 c. milk

In a large bowl, blend butter, sugar, flour and salt. Add the eggs and beat well with a rotary beater or mixer on low. Stir in the corn and milk. (If using frozen corn, chop it up a little first to release the milky juices.)

Pour the ingredients into a buttered, flat 10 x 6-inch casserole and bake at 325°F for 45 minutes, stirring once halfway through the baking period. When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.