1 cn Shoe-peg corn -or-
2 c  Fresh corn
3    Eggs; slightly beaten
1 pt Milk
2 tb Flour
3 tb Butter
3 tb Sugar
1 ts Salt

Drain water off corn. Mix dry ingredients first; then add remaining
ingredients. Mix well and pour into casserole. Place a pan of water under
pudding while cooking. Bake at 350 degrees for about 60 minutes. When
recipe is doubled, cook in two casseroles.