Thelma Collins' corn pudding
8 to 10
Shared by Thelma's son, Marc.
2 (14.75-ounce) cans cream-style corn
1 (15.25-ounce) can corn, drained
4 eggs, beaten
1/4 cup sugar
2 tablespoons flour
1/4 cup (1/2 stick) butter, melted
1. Heat the oven
to 325 degrees.
2. In a large bowl,
whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.
3. Pour the pudding
into a shallow, 2-quart casserole and bake until set, about 45 minutes.