Custard Corn Pudding - cooking recipe

Ingredients

2 c. chopped, cooked or canned whole kernel corn
2 eggs, slightly beaten
1 tsp. sugar
1 1/2 Tbsp. melted butter or margarine
2 c. scalded milk
1 3/4 tsp. salt
1/4 tsp. pepper

Preparation

Start heating oven to 325\u00b0.
Combine all ingredients; pour into greased 1 1/2-quart casserole.
Set in pan of warm water. Bake, uncovered, 1 hour and 15 minutes.
Makes 6 servings.