Corn Pudding - cooking recipe

Ingredients

2 cans whole kernel corn, drained
2 large eggs
1 can evaporated milk
2 Tbsp. sugar
1/2 tsp. nutmeg (optional)
salt and pepper to taste
1/2 stick butter or margarine

Preparation

Put corn into 2-quart casserole dish.
In small bowl, beat eggs and sugar; add salt and pepper.
Pour over corn.
Put pats of butter on top and sprinkle nutmeg, if desired.
Bake in 325\u00b0 oven for 45 minutes.
Bake slowly or filling may curdle.
Makes wonderful rich vegetable dish.