Corn Pudding

• cups milk↗1 3⁄4
• cup butter, melted↗1⁄2
• eggs, beaten↗4
• ounces frozen corn kernels, thawed (or 2 1/2 c fresh corn kernels)↗20
• tablespoons sugar↗2
• teaspoon salt↗1⁄2
• teaspoon fresh ground pepper↗1⁄2
• dash Tabasco sauce↗1

Step-by-step instructions

1. 1

   In a saucepan, heat milk and gently melt the butter. Allow this to cool for a bit.

2. 2

   Meanwhile, beat the eggs and chop the corn a bit in food processor or by hand.

3. 3

   Mix all ingredients together and place in a buttered 2 quart baking dish.

4. 4

   Bake at 325 degrees for 1 1/4 hours. The top should be lightly browned.