Southern Corn Pudding

(Linda Schulte, Heliotrope Drive)

A family favorite at the Schulte’s Thanksgiving table!

2 tbsp. butter

2 tbsp. flour

1 cup scalded milk

1/2 tsp. salt

1/8 tsp. pepper

1 tsp. sugar

1 (16 oz.) can whole kernel corn

1 (16 oz.) can creamed corn

5 eggs, slightly beaten

Preheat oven to 375. Grease 2 quart casserole dish. Melt butter; blend in flour. Add milk, salt, pepper and sugar. Add both cans of corn and heat slightly. Blend in eggs. Pour warm mixture into casserole dish and set in a pan of hot water.

Bake 1 hour until set. Test by inserting tip of a knife into center. When done, knife will come out clean.