Combine flour, salt and sugar. Mix with the melted butter into the corn.
Beat eggs well. Pour into milk, then stir into corn mixture.
Pour into a 3-quart greased casserole.
(At this point, mixture may be refrigerated overnight or, if you are working well ahead, it can be frozen for several weeks. Be sure to use a dish that is both freezer and oven safe.)
Preheat oven to 400°F
If frozen, thaw before proceeding. Bake in preheated 400 F. oven 40 to 50 minutes, stirring vigorously with a long-tined cooking fork 3 times about 10 minutes apart.
(Additional baking time will be needed if the pudding is refrigerated or frozen. Pudding should be soft but set in center when done and top should be golden.)
Contributor: pat ciesla
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