Corn And Cheese Pudding

• 1/4 c. (4 Tbsp.) butter
• 1/4 c. flour
• 1 1/2 c. milk
• 1 1/2 c. fresh corn or 1 (11 oz.) can corn tidbits, drained
• 1 1/2 c. grated sharp Cheddar cheese
• 1 c. soft bread crumbs
• 1 1/4 tsp. salt
• 1 tsp. dry mustard
• 1/2 tsp. sugar
• 1/2 tsp. coarsely ground black pepper
• 4 eggs, lightly beaten

1. Preheat oven to 325u0b0.
2. In a medium saucepan over medium heat, melt butter.
3. Add flour and blend.
4. Gradually stir in milk.
5. Lower heat and cook, stirring constantly until the mixture comes to a boil and is thickened.
6. Remove from heat.
7. Add the remaining ingredients, mix well and pour into a buttered 1 1/2 to 2-quart casserole.
8. Set casserole in pan of hot water. Bake in the water bath for 1 hour and 15 minutes or until knife inserted in center comes out clean.
9. Serves 4 to 5 people.

butter, flour, milk, fresh corn, cheddar cheese, bread crumbs, salt, dry mustard, sugar, ground black pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571938 (may not work)