This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Corn Pudding

1/4 cup butter
1/4 cup flour
2 tsp salt
1 1/2 tblsp. sugar
1 3/4 cup milk
3 cups fresh or frozen corn
3 eggs, beaten until frothy

Melt butter in saucepan. Stir in flour, salt and sugar. Cook until bubbly. Add the milk and cook until thick. Stir in corn, then stir in well beaten eggs. Pour into well buttered baking dish and bake in a hot water bath at 350° for 45 min.

Serves 8.