There is something just beguiling about corn pudding. I don’t know what it is about corn pudding that I love so much. It isn’t how it looks. It isn’t really the combo of ingredients, so simple. But, something about it is retro, comfort food, magic.This is my great-grandmother’s recipe and one of my favorite ways to go about it…though there is that nice one that you make with jiffy corn bread mix.

Corn Pudding

12 oz can niblet corn
2 eggs

Beat together

1½ cups milk
1 tsp salt
½ tsp pepper
2 tablespoons sugar
1 tablespoon melted butter
2 tablespoons flour

Mix flour, salt, pepper, sugar. Very slowly add milk. Mix until smooth. Stir into corn and eggs. Add butter.  (Place in greased casserole dish. I then place the casserole in a shallow pan of water.) Bake at 325 until set. (an hour? I start checking at about 40 minutes and sometimes it can take say an hour and a quarter)