Corn Pudding
Instructions:
- 2 cans of whole kernel corn, drained
- Enough whole milk to cover the corn
- 2 eggs
- 1 tablespoon of sugar
- 2 to 3 ta blespoons of flour
- Butter
- Drain the corn, and place in a medium sized, greased baking dish. Pour in enough milk to cover the corn.
- Stir in the 2 eggs, and the sugar.
- Sprinkle in the flour to thicken and stir.
- Cut a few small pieces of butter and place on top of the corn mixture.
- Place the baking dish in a 325 degree oven.
- After baking for about 5 minutes, when margarine melts, stir the corn mixture again and continue to bake for 45 minutes to 1 hour, or until lightly browned.