Corn Pudding

Blend eggs very, very well. Cut corn off the cob, slice it where the kernel meets the kernel holder (husk). After slicing all the kernels off, turn the knife over and drag it down the cob to get the remainder of the kernel out of the husk *DO NOT BLEND THE CORN*. If using frozen corn, it is ok to blend it to reduce the kernel size (frozen corn usually has large kernels), just pulse it a few times. Dry mix the flour and sugar, then add it to the blended eggs. Next add the milk, and blend slightly. Finally mix in the corn (by hand if fresh corn is used), or blend if frozen corn is used. Melt butter in the pan or cassarole dish that you are going to bake in and pour it into the pudding and mix with spoon. Bake at 350 degrees F for about 40 minutes. Time and temperature can be varied depending on how quick you need it and how thick the pudding is (how deep is the pan). When done the center should be solid, and the top should have a nice golden-light brown color. A good test is when a knife comes out clean after insertion. The sugar content is variable due to the different types of corn (sweet corn vs field corn). Flour is variable due to the different water content of fresh corn, but is not a big factor. Feeds 6-8 people