Corn Custard Pudding - cooking recipe

Ingredients

1/3 c. finely chopped onion
1 Tbsp. butter or margarine
1 (17 oz.) can whole kernel corn
3 slightly beaten eggs
1 1/2 c. milk
1 tsp. sugar

Preparation

In a small saucepan, cook onion in butter until tender, but not brown.
Drain corn.
In a bowl, combine eggs, corn, milk, sugar and 1 teaspoon salt.
Add the onion mixture.
Turn into an 8 x 1 1/2-inch round baking dish.
Place in a large baking pan. Place on oven rack.
Pour boiling water into large baking pan to a depth of 1-inch; bake, uncovered, in a 350\u00b0 oven for 25 to 30 minutes or until a knife inserted near center comes out clean. Makes 6 servings.