Corn Pudding Recipe


3 eggs
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 can (1 lb) whole kernel corn, drained
2 cups liquid drained from corn, plus milk
1/4 stick (2 tbs) butter or margarine

Beat eggs in a large mixing bowl. Add sugar, salt, pepper, parsley, corn, and liquid. Stir to combine. Pour into a shallow 1 /2-quart casserole. Cut butter into small pats and place over surface. Bake in a moderate oven (350°F) 35 to 40 minutes. Serve hot. Yield: 6 to 8 servings.