Shaker Town Corn Pudding

This recipe is from the third largest Shaker Community in the United States...This corn pudding is a little bit like a flan,...soft, quivery, and with a custard layer..

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 3  tablespoons butter, softened
• 2  tablespoons granulated sugar
• 2  tablespoons all-purpose flour
• 1  teaspoon salt
• 3  whole eggs, slightly beaten
• 2  cups frozen corn
• 1 3⁄4 cups milk

Directions

1. In a large bowl, blend the butter, sugar, flour and salt.
2. Add the eggs, and beat well with a rotary beater or mixer on low --.
3. Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices).
4. Pour the ingredients into a buttered flat 10x6" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period.
5. When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean.
6. THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.