1 can cream style corn
2 cups milk
2 tbsp. flour
2 tbsp. sugar
1/2 tsp. pepper
2 tbsp. butter
Melt butter in baking dish; add flour, beaten eggs and rest of ingredients. Bake in slow oven til set - about 30 minutes.
Did it Work?
The original recipe did not give me what I wanted. The canned corn lent a flavor I wasn't fond of and the cooking method gave me a leaky, broken pudding. Once I made the modifications discussed below, I was much more fond of the result. It was very easy to put together and was something a little different for an office potluck.
Pan Size: I used an 8x8 baking dish, since anything larger seemed too big for the job. A smaller pan would give you a thicker pudding.
Cooking Method: I bumped the oven temperature to 350 degrees and cooked the dish in a water bath for about 45 minutes. The end result was a much smoother texture and no broken pudding.
Fresh Corn: The kernels from three or four ears of corn, plus 1 tbsp. of cornstarch was an excellent replacement for the canned corn. Simply mix the kernels and the cornstarch together and add them to the egg mixture. This will yield a crunchy result in the final pudding.
If you want less crunch and a stronger corn flavor, cook the corn with 1/4 to 1/2 cup of water until the corn is cooked through and most of the water has evaporated. Mix the corn with the cornstarch and proceed.
You could probably use frozen corn as well. I suggest getting cut kernels and pre-cooking them before adding them to the egg mixture.