Corn Pudding submitted by Cathy Crimi

2 (10 oz.) packages frozen corn, thawed & drained

3 eggs, well beaten

1/4 cup all-purpose flour

1 tsp. salt

1/2 tsp. white pepper

1 tsp. sugar

dash of nutmeg

2 tsp. butter (melted)

2 cups light cream

Preheat oven to 325 degrees. Lightly grease a 1 1/2 quart casserole dish. In a large bowl, combine corn and eggs; mix well. In another bowl, combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter and cream; mix well. Pour into prepared casserole dish. Set casserole in pan; pour hot water into it to 1 inch depth around casserole. Bake, uncovered, 1 hour and 10 minutes or until pudding is firm and knife inserted in center comes out clean. Serve hot.