Beaumont Inn Corn Pudding - cooking recipe

Ingredients

3/4 c. flour
1 tsp. salt
2 Tbsp. sugar
6 eggs
6 c. milk
6 Tbsp. butter, melted
3 c. corn (two 11 oz. cans)

Preparation

Combine flour, salt and sugar.
Mix it and butter into corn. Beat eggs well.
Pour into milk, then stir into corn mixture. Pour into a 3-quart greased casserole.
At this point, it may be refrigerated overnight or frozen for several weeks.
(If you freeze, use a dish that is freezer and oven safe.)
To serve, thaw and bake in 400\u00b0 oven for 40 to 50 minutes, stirring vigorously with a long-tined cooking fork 3 times, about 10 minutes apart. Pudding should be soft, but set in center when done and top should be golden.
Makes 12 servings.