Shaker Town Corn Pudding - cooking recipe

Ingredients

3 tablespoons butter, softened
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon salt
3 whole eggs, slightly beaten
2 cups frozen corn
1 3/4 cups milk

Preparation

In a large bowl, blend the butter, sugar, flour and salt.
Add the eggs, and beat well with a rotary beater or mixer on low --.
Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
Pour the ingredients into a buttered flat 10x6\" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.