Shakertown Corn Pudding - cooking recipe

Ingredients

10 oz. frozen Shoepeg corn, slightly chopped
3 Tbsp. butter
2 Tbsp. sugar
2 Tbsp. flour
1 tsp. salt
3 eggs
1 1/3 c. milk

Preparation

Blend butter, sugar, flour and salt.
Add eggs, beating well.
Stir in corn and milk.
Pour into buttered casserole. Bake for 45 minutes at 350\u00b0, stirring once after the first 15 minutes.
Casserole is done when golden brown and a knife comes out clean.