Corn Pudding

This recipe is one I have been making for years!  It is a staple on our Thanksgiving table.  So since our store had turkeys on sale this week I decided today would be a Thanksgiving feast.  We are celebrating the fact that after 6 long years of working nights my husband will be on days!  We are all so excited about this!  We will once again be able to sit down as a family and eat a meal.  Most importantly my husband and I will see each other more than 30 minutes a day.  So we only have to hold out 2 more weeks!!

This is not what we in the United States know as typical pudding.  This is more of a corn baked in a custard mixture. 

Corn Pudding

3 cups corn (if frozen thaw completely)
4 eggs
1/4 cup flour (I used spelt flour but have made it with white flour as well)
2 cups light cream
3 tablespoons melted butter
1/2 teaspoon each, salt and pepper

Preheat oven to 350 degrees.

Beat eggs completely then stir in corn, flour, salt and pepper.  Stir until mixed completely.  Add in melted butter and cream. 

Pour into buttered 1 1/2 quart baking dish.  Place this baking dish into a larger pan.  Place enough hot water into the bottom of the larger pan so that it comes up half way on the baking dish.

Bake at 350 degrees for 45-50 minutes or until the center is set.