CORN PUDDING

CORN PUDDING
1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg
Mix together the corn, salt, pepper, sugar and flour, blend well. Add in the
beaten eggs and milk. Pour into a 1 1/2 quart casserole dish. Dot with
butter and sprinkle the top with nutmeg. Bake at 325 degrees for 1 hour
until firm. Serves 6.