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Corn Pudding

2 ½ cups cream-style corn
5 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon salt
¼ cup butter, melted
¾ cup milk
3 eggs, beaten

Preheat the oven to 325 degrees. Butter a 1-quart casserole dish. In a large bowl mix the corn and flour with a wire whisk. Add the remaining ingredients and mix. Bake in the prepared dish for 1 hour.

Yield: 6 servings

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About the Author

Miss Daisy King is the author of 14 cookbooks, delegate to two presidents, a food consultant, public speaker, frequent guest on Channel 5’s Talk of the Town for decades and award-winning caterer. Like her Facebook page here

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