Recipe - Virginia Corn Pudding

1 cn Shoepeg corn or
2 cup Fresh corn
3 Eggs; slightly beaten
1 pt Milk
2 tablespoon Flour
3 tablespoon Butter
3 tablespoon Sugar
1 teaspoon Salt

Drain water off corn. Mix dry ingredients first; then add remaining
ingredients. Mix well and pour into casserole. Place a pan of water under
pudding while cooking. Bake at 350 degrees for about 60 minutes. When
recipe is doubled, cook in two casseroles.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.