Squash And Corn Pudding - cooking recipe

Ingredients

2 c. fresh corn, cut and stew or 1 (No. 303) can cream-style corn
2 c. summer squash, sliced and steamed with large sliced onion
1 green pepper, slivered
1 egg
1/2 c. milk
2 Tbsp. butter
1/4 c. flour
1 Tbsp. sugar
1/2 tsp. salt
pinch of mace

Preparation

Melt butter in saucepan.
Saute slivered pepper until soft. Add flour and stir until well blended with the butter.
Beat egg and milk together.
Combine with pepper-flour mixture and add sugar, salt and mace.
Fold in corn and drained, mashed squash. Turn into baking dish and bake at 350\u00b0 for 30 minutes.