Corn Pudding


2 cups whole corn (fresh or canned)
2 tablespoons flour
2 tablespoons sugar
3 tablespoons butter
1 teaspoon salt
3 eggs
1-3/4 cups milk


Combine corn, flour, sugar, butter, and salt in blender and mix well. Add eggs, one at a time, mixing after each egg. Add milk and blend until well mixed. Pour into a greased 1-½-quart casserole and bake at 325 degrees F for about 1 hour, or until set, stirring once after 20 minutes.


Serves 6.

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