Kentucky Corn Pudding - cooking recipe

Ingredients

2 Tbsp. margarine
3 Tbsp. flour
1 c. milk
1 can cream-style corn
1/4 c. sugar
2 eggs, separated

Preparation

Measure 1 quart of shelled corn.
Soak overnight in hot water. In the morning, put it in an iron or granite kettle with warm water to cover.
For each quart of corn, add 1 tablespoon of baking soda and boil until the husks come off readily.