Corn Pudding

(from page 361 of my cookbook)

2 cups corn, cooked and drained
2 large eggs
3/4 cups evaporated milk
1 teaspoon salt
2 tablespoons white granulated sugar
2 tablespoons butter

Cook corn in a medium-size saucepan over medium heat and drain.  In a large bowl, stir together the eggs, milk, salt, and sugar.  Stir in corn.  Place corn mixture in an ungreased 2-quart baking dish.  Top with dots of butter.  Bake in a 350 degree oven 30 to 40 minutes or until pudding puffs and is slightly firm.  This recipe makes 6 servings.