This is a recipe clipping from Parade Magazine, date unknown. There is the word “Good” printed by hand in the top right corner.

CORN PUDDING

2 tablespoons flour
2 cups cream-style corn
1 tablespoon sugar
1 cup milk
2 teaspoons salt
3 tablespoons butter, melted
3 eggs, beaten

Mix flour and corn. Add sugar, milk, salt, and butter. Stir in eggs. Grease 1-quart casserole; pour in pudding. Place in pan of hot water and bake at 325 degrees for about 1 1/2 hours or until firm. Serves four to six.

TESTED IN PARADE’S KITCHEN