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| Corn Pudding
2 eggs
1 cup of milk
2 cups of corn kernels
1/4 cup of finely chopped onion
1 tablespoon of butter or margarine, melted
1/4 teaspoon of salt
A generous dash of white pepper
Butter 1 quart casserole. In a medium bowl with fork, beat eggs slightly. Stir in remaining ingredients. Pour mixture into prepared casserole.
Set casserole in baking pan, place on oven rack. Add boiling water to baking pan to reach halfway up side of casserole. Bake at 350ºF. 35 to 40 minutes until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving. 6 servings
Substitute 2 cups of canned whole kernel golden corn, drained for fresh.
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