Corn Pudding - cooking recipe

Ingredients

2 (10 oz. size) pkg. frozen corn, thawed and drained
3 eggs, well beaten
1/4 c. unsifted all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
1 Tbsp. sugar
dash of nutmeg
2 Tbsp. butter or margarine, melted
2 c. light cream

Preparation

Preheat oven to 325\u00b0.
Lightly grease a 1 1/2-quart casserole. In a large bowl, combine corn and eggs.
Mix well.
Combine flour, salt, pepper, sugar and nutmeg.
Stir into corn mixture.
Add butter and cream; mix well.
Pour into prepared casserole.
Set casserole in pan; pour hot water to 1-inch depth around casserole. Bake, uncovered, for 1 hour and 10 minutes or until pudding is firm and knife inserted in center comes out clean.
Serve hot.
Makes 8 servings.