Corn Souffle

I got this recipe from the Washington Post about 15 years ago and have been making it ever since. I've never found a "corn pudding" tastier or easier to make. The recipe calls for 1/2 cup sugar which I usually cut down to 1/3 cup or a scant 1/2 cup.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2⁄3 cup flour
• 1⁄3-1⁄2 cup sugar
• 4  teaspoons baking powder
• 4  eggs, beaten
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1  cup milk
• 2  cans corn, drained

Directions

1. Combine flour, sugar and baking powder.
2. Mix in eggs, margarine, milk and corn.
3. Pour into a well greased 3 qt.
4. casserole.
5. Bake 350 degrees for 45 minutes until top is golden crusty brown and center is firm.