Corn Pudding - cooking recipe

Ingredients

1/2 c. Wondra flour
1/2 c. liquid Parkay
2 Tbsp. sugar
1 tsp. salt
pepper to taste
2 c. milk
1 can cream-style corn
1 can whole kernel corn, drained
3 eggs separated

Preparation

Over low heat, combine flour and Parkay until smooth.
Add sugar, salt and pepper, then add milk slowly to make white sauce. Stir in both cans of corn and egg yolks.
Beat egg whites until stiff, then fold into mixture.
Pour into shallow pan (9 x 13-inch) and bake at 350\u00b0 for 1 hour.
Remove from oven and let stand 10 minutes before serving.
Serves 6 to 8.