Corn Pudding

1. 1

   In a large saucepan, bring the milk and butter to a simmer and add the flour. Simmer until the mixture starts to thicken.

2. 2

   Drain the corn and add to the white sauce. Add the eggs and mix together. (don't worry about the eggs; the cool corn will prevent the eggs from cooking)

3. 3

   Add the grated asiago and the grated horseradish and mix thoroughly.

4. 4

   Pour into a shallow pan or glass tart pan and spread evenly.Baking this in an iron skillet would also be perfect.

5. 5

   Bake for about 35 minutes at 375 until the corn starts to turn brown.

6. 6

   Remove from oven and cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.