Corn Pudding



2 eggs

1/2 cup granulated sugar

2 tablespoons all-purpose flour

4 cups fresh sweet corn kernels (about 6 ears)

1/2 cup milk

1/2 cup butter or margarine, melted


Preheat oven to 325 degrees F.

In a medium mixing bowl, beat eggs with sugar and flour.

Add corn and milk and then stir in the melted butter or margarine.

Pour into greased one-and-a-half-quart soufflé dish.

Bake for 55 minutes or until pudding is set and browned on top.


Made for many Thanksgiving dinners. Very easy to halve recipe.