Corn Pudding

1. 1

   Melt the butter; stir in flour, salt, pepper and sugar.

2. 2

   Cook until bubbly.

3. 3

   Add milk and cook until thick.

4. 4

   Stir in the corn and eggs; beat until frothy.

5. 5

   Pour into a buttered 1 quart casserole dish and bake in a hot water bath at 350u00b0 about 45 minutes or until custard is set.

6. 6

   Or, mix the egg yolks into the corn mixture and beat the egg whites until stiff.

7. 7

   Fold into the mixture and proceed baking.

No additional tips available.