Southern Corn Pudding (Not Sweet) - cooking recipe

Ingredients

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
1 teaspoon salt
black pepper, to taste
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can creamed corn (or substitute another can of whole-kernel corn, drained)
3 eggs

Preparation

Melt butter in saucepan. Add flour, cook and stir about 1 minute. Gradually add milk, whisking constantly, until thick and bubbly. Add salt and black pepper to taste. Remove pan from heat, and add corn.
Beat eggs in large bowl. Pour about 1/4 hot corn mixture into eggs, stir to temper eggs. Return corn and egg mixture to hot corn mixture in pan, stir well.
Pour into greased 8x8-inch casserole dish. Bake at 350 for about 1 hour, or until set in the middle.