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.