Corn Pudding - Home Cooking

Corn Pudding

2 cups fresh corn - cut from cob or, when not in season, use whole kernel canned or frozen corn.
2 tsp. sugar
1-1/2 tsp. salt
1/8 tsp. pepper
3 eggs - slightly beaten
2 cups milk
2 T. butter

Preparation -
Mix all the ingredients together, the except milk & butter. Mix the milk and butter together and heat the mixture just until the butter melts. Add this to the corn mixture. Pour into a greased 1 quart casserole and bake at 350º for one hour or until a knife inserted in the center comes out clean.

	Allyson Elizabeth D´Angelo BellaOnline's Home Cooking Editor