Corn Pudding

[DesertRose]

3 tbsp butter or margarine
3 tbsp all purpose flour
1 tbsp sugar
3/4 tsp salt
3/4 cup milk
1 (17 oz.) can cream-style corn or the equivalent fresh-cut and scraped kernels
3 eggs

Melt butter in a heavy saucepan over low heat; add flour, sugar, and salt, stirring until smooth.  Cook 1 minutes, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. remove from heat, and stir in corn.

Beat eggs well. Gradually stir about 1/4 of hot mixture into beaten eggs, add to remaining hot mixture, stirring constantly.

Pour into a greased 1 1/2-quart casserole dish.  Bake at 350F (see equivalents in recipe above) for 1 hour.