Corn Pudding

• 6 Tablespoons Unsalted Butter
• 1-1/2 can (15 Oz. Size) Sweet Corn, Divided
• 1/4 cups Sugar
• 1/2 cups Milk
• 1/4 cups Flour
• 1 teaspoon Kosher Salt
• 5 whole Eggs

1. 1) Preheat the oven to 350 degrees F.
2. 2) Place the butter in an 8x8 baking dish and slide into the oven so the butter melts while the oven is preheating.
3. 3) In a food processor, puree 1 can of corn until smooth.
4. 4) Combine the corn puree and whole kernels, sugar, milk, flour, and salt in a large mixing bowl.
5. 5) Lightly beat the five eggs and add to the mixture.
6. 6) When the butter in the baking dish has melted, carefully tilt the melted butter from the baking dish into the corn mixture and combine with a few swift strokes. Then tilt the buttered corn mixture back into the baking dish.
7. Bake for 60 to 70 minutes, until a golden crust has formed and the interior has set.

butter, sweet corn, ubc, milk, ubc, kosher salt, eggs

Taken from tastykitchen.com/recipes/sidedishes/corn-pudding-7/ (may not work)