Corn Pudding(Serves 12) - cooking recipe

Ingredients

2 (16 1/2 oz.) cans creamed corn
1/2 c. granulated sugar
1 stick margarine, melted
6 eggs, well beaten
dash of salt
nutmeg and/or cinnamon to taste
1 1/2 c. milk

Preparation

Butter a 2-quart casserole; set aside.
In a large mixing bowl, combine the corn, sugar, milk, margarine, eggs, salt and spice.
Pour into casserole; bake at 325\u00b0 for 1 hour or until firm.
Do not overcook.
If left in oven too long, the pudding will weep, that is liquid will run out of it.