Old Fashioned Corn Pudding

Things you need:

2 cups canned, fresh, or frozen corn

2 Tblsp flour

1 tsp salt

3 Tblsp butter (or olive oil spread)

2 Tblsp sugar

3 whole eggs

1 3/4 cups milk (2% or skim is fine)

Mix together the flour, salt, butter, and sugar.

Add the eggs and beat well.

Stir in milk and corn. Pour into greased or sprayed casserole dish.

Bake at 325 degrees for 45 minutes. Stir once about halfway through, being sure to stir corn up from the bottom of the pan.

Corn Pudding will be a lovely golden brown on top when it is done, and a butter knife inserted in the center of the dish will come out clean. The pudding should be "set" like a custard and not runny. If the pudding is not "set", return it to the oven for 5 more minutes or until done. A deep baking dish may take longer than a shallow dish.

TIP: This recipe can be prepared a day ahead of time and stored in a container in the refrigerator. When ready to bake, simply shake or stir well and pour into a prepared baking dish.

This is a very easy recipe for children to prepare, and a vegetable dish they will like to eat, too.