2/3 C. all-purpose flour
6 Tbsp. butter, melted
2/3 C. sugar
4 C. sweet corn kernels (fresh; frozen, thawede; or canned, drained)
2 tsp. salt
4 C. milk
pepper, if desired
Preheat oven to 350 degrees F.
Whisk all ingredients except milk, corn, and pepper in a large mixing bowl until well blended. Add milk and mix well. Stir in corn. Pour into greased 9 X 13 in. baking dish. Sprinkle with freshly ground pepper, if desired. Bake 1 hr.
This is my favorite corn pudding, because the consistency is just right. I always use sweet corn that we froze from the garden. I just recommend that you don't use large kernel yellow corn, as it tends to be a little tough and chewy.
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