Amy Ruth's Home-Style Southern Cuisine Corn Pudding recipe

Source: Amy Ruth's Home-Style Southern Cuisine, New York, New York

2 cups corn kernels (fresh, canned* or thawed frozen)
2 eggs
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 teaspoon nutmeg
4 teaspoons melted butter (1/2 stick)
Dash cayenne

Heat oven to 350 degrees F. Lightly grease a 1-quart baking dish.

In a mixing bowl, beat the eggs. Add the melted butter, milk and sugar. Combine well. Add the remaining ingredients and mix well. Pour pudding into the the greased baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.

*If using canned corn, make sure all liquid is drained.