CORN PUDDING

This recipe for CORN PUDDING is a family favorite.  We are not a family that follows many hard rule family traditions of what we eat for the various holidays.  For instance, we don't always eat Turkey for Thanksgiving, Roast Beef for Christmas, and Lamb for Easter.  I always ask my 3 sons what they feel like having.  However, the one item that has creeped into our family gatherings consistently is this CORN PUDDING recipe.  It was passed to me from a girlfriend in my book group - Thank you Ruthanne!

Serves 10 people

3/4 cup butter

3/4 cup sugar

2 tablespoons flour

1 cup evaporated milk, undiluted

4 eggs, well beaten

3 teaspoons baking powder

4 cans (12 oz.) corn, drained well

9” x 13” baking dish or 2 quart casserole

Preheat oven to 350 degrees.

In medium saucepan, heat butter and sugar until sugar is melted: use low heat.

Stir in flour with whisk until well blended.

Remove saucepan from heat.

Gradually stir in milk.

Add eggs and baking powder; whisk until well blended.

Fold in corn.

Pour into buttered 2 quart casserole or 9” x 13” baking dish.

Bake uncovered for at least 40 minutes or until knife inserted in center comes out clean.  Could take up to 60 minutes.