Corn Pudding - cooking recipe

Ingredients

1 3/4 cups milk
1/2 cup butter, melted
4 eggs, beaten
20 ounces frozen corn kernels, thawed (or 2 1/2 c fresh corn kernels)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 dash Tabasco sauce

Preparation

In a saucepan, heat milk and gently melt the butter. Allow this to cool for a bit.
Meanwhile, beat the eggs and chop the corn a bit in food processor or by hand.
Mix all ingredients together and place in a buttered 2 quart baking dish.
Bake at 325 degrees for 1 1/4 hours. The top should be lightly browned.