Corn Pudding - cooking recipe

Ingredients

2 eggs
2 c. fresh or frozen corn (white Shoepeg corn is best if using frozen)
3/4 c. milk
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. melted butter or margarine

Preparation

Beat eggs slightly and add rest of ingredients. Pour into a greased 1-quart casserole. Bake at 350\u00b0 about 45 minutes or until knife inserted in center comes out clean.