Corn Custard Pudding - cooking recipe

Ingredients

2 c. frozen or fresh corn
1 egg
1 1/2 c. half and half
1/4 c. flour
1 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper

Preparation

Combine all ingredients in blender or processor on high speed 30 seconds.
Pour into 1 1/2-quart casserole (ungreased).
Place in pan of water.
Water should come about halfway up the outside of the casserole.
Bake at 350\u00b0 for 1 hour and 10 minutes, or until knife comes out clean.
Serve at once.
Serves 6.