Shaker Corn Pudding


  • 3 tablespoons butter or margarine
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 3 eggs (2 large)
  • 1 3/4 cups milk
  • 2 cups corn (fresh, frozen or canned), drained


  1. Blend butter, sugar, flour and salt.
  2. Add eggs and beat well.
  3. Stir in corn and milk.
  4. Pour ingredients into a buttered casserole and bake for 45 minutes at 325 degrees F. Stir once halfway through cooking. When done, pudding will be golden brown and a knife inserted will come out clean.

Can also be placed in a microwavable dish and cooked on High power in microwave until set (about 7 minutes), stirring halfway through. Brown under broiler in oven.

Mixture can be prepared ahead of time and kept in a jar in the refrigerator. Shake well and pour into baking dish when you want to use it and cook.

Yield: 12 pints

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