Canned Corn Pudding.
1 can of corn, drained.
3 eggs.
2 tablespoonfuls of melted butter.
1 tablespoonful of sugar.
A little salt.
2 cupfuls of milk.
1 tablespoonful of corn-starch, wet up in the milk.
Beat eggs, sugar, and butter together; then add the corn. Salt the milk, and dissolve the corn-starch well in it, and pour, by degrees, upon the rest, mixing well. Bake in a greased bake-dish three-quarters of an hour. Keep covered until nearly done; then, brown.