2 c. corn (fresh or canned)
1 tsp. each salt & baking powder
2 heaping tbsp. flour
2 eggs
2 1/2 tbsp. sugar
1 1/2 c. milk & 1/2 c. half and half or cream

Add salt, sugar, baking powder and flour to corn. Stir well. Add eggs and stir. Then add the milk and cream. Stir well and pour in a greased 2 quart casserole. Dot with butter. Stir the corn pudding 2 or 3 times after it starts to set to mix corn evenly through the pudding. Cook for 1 hour at 350 degrees.