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Corn Pudding

From BREEZEE HILL FARM BED & BREAKFAST
Serves 45 minutes prep
(I halve this recipe)
35 minutes cook

2 TBL butter melted
2 cups grated corn (fresh preferred)
2 eggs slightly beaten
1 tsp salt
1/8 tsp pepper
1 TBL sugar
1 TBL flour
1 cup milk (I use 3 cups of corn with “corn juice” instead of milk,
that‘s about 2 cups of corn and 1 cup of juice)

Combine ingredients and pour into a greased baking dish and bake at 350 degrees for 35 minutes from Mennonite Cookbook