Ukrop’s Corn Pudding

Preheat oven to 300°.

Combine 3 cups of the milk and the butter in a large sauce pan or pot. Slowly bring to a low boil; reduce heat.

In a mixing bowl, combine the remaining 1 cup of the milk and the flour; mix well.

Strain mixture through a mesh strainer into the simmering milk and butter mixture, mixing constantly.

When mixture begins to thicken remove from heat and add the sugar, salt, and corn; mix well.

Slowly add the beaten eggs into mixture stirring constantly, continue to mix for 1 minute.

Coat a heatproof glass baking dish with nonstick cooking spray.

Pour corn custard into dish.

Bake uncovered for approximately 60 to 70 minutes or until pudding is slightly firm to the touch, but not loose.

Recipe may be doubled or tripled.