Corn Pudding - cooking recipe

Ingredients

3 (16 oz.) cans whole corn, drained
3 whole eggs, beaten
2 Tbsp. sugar
2 Tbsp. flour
milk

Preparation

Place 3 cans of whole corn, drained, into a 3 to 4-quart casserole baking pan.
Add beaten eggs and stir.
Add 2 tablespoons of sugar and flour to corn and eggs, then cover corn with milk until milk has just covered the top of the corn.
Bake at 350\u00b0 for about 40 to 50 minutes or until settled.