CORN PUDDING

By Mrs. Mary Lee Phelps

• 1 can of golden crushed corn

• 2 eggs, slightly beaten

• 2 tablespoons of flour

• 2 tablespoons of sugar

• 1 cup of milk

• Salt and pepper, to taste

• Lots of butter

Mix all ingredients together. Place in a buttered casserole dish. Bake in a slow 300 F oven for 1 hour.

Editor's Note: The can of golden corn is a 15-ounce can. For the “lots of butter” measurement, I used 1 stick (½ cup) of butter, melted. I baked the pudding for five additional minutes until only a slight wiggle remained in the center. Finally, I garnished with fresh chives.