Title: Creamy Corn Pudding
Categories: Dessert Pudding
Yield: 1 Servings
| 3 | tb | Butter or margarine |
| 3 | tb | All-purpose flour |
| 1 | tb | Sugar |
| 3/4 | ts | Salt |
| 3/4 | c | Milk |
| 17 | oz | Can cream-style corn |
| 3 | | Eggs |
Melt butter in a heavy saucepan over low heat; add flour, sugar, and salt,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Remove mixture from heat, and stir in corn.Beat eggs well.
Gradually stir about one-fourth of hot mixture into beaten eggs; then add
to remaining hot mixture, stirring constantly.Pour into a greased
1-1/2-quart casserole. Bake at 350 degrees for 1 hour. Yield: 6 servings.