Corn Pudding - cooking recipe

Ingredients

3 c. fresh or well drained whole kernel corn
1/2 c. sugar
2 Tbsp. all-purpose flour
1 tsp. salt
3 eggs
1 c. milk
1 Tbsp. softened butter
1/8 tsp. lemon extract

Preparation

Put the well drained corn in the bottom of a buttered 1 to 1 1/2-quart casserole and set aside.
In a bowl, mix together the sugar, flour and salt; set aside.
In another bowl, beat the eggs. Add the milk and softened butter and mix well.
Pour the egg mixture into the bowl with the flour mixture and blend well.
Add lemon extract, mix well and pour over the corn in the casserole. Mix together well.
Bake at 350\u00b0 for 45 minutes to 1 hour or until a knife inserted in center comes out almost clean.
Makes about 1 quart.