From Deb Grenlund.
This corn pudding is savory and delicious year-round.
Ingredients
1¾ cups milk
1 stick butter - melted
4 eggs - beaten
1 (20 ounce) bag frozen corn kernels or 2½ cups fresh corn
2 tablespoons sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
dash of Tabasco
Instructions
In a sauce pan, heat the milk and gently melt the butter. Allow this to cool for a bit while you beat the eggs and chop up the corn in a food processor or by hand. Don't puree it, as you want a rough texture. If using frozen corn, allow it to melt first in a colander. Mix all the ingredients together and place in a buttered 2-quart baking dish. Bake at 325 degrees for 1¼ hours. The top should be lightly browned.