Corn Pudding

From Newsletter #2 in 2011 & Philips family favorite!

RECIPE OF THE MONTH:   Corn Pudding
Here’s another favorite for the Kingvale Cook Book.  From Kay Philips
2 cans niblet corn
3  T butter
3  T flour
2 cups milk
1 cup grated cheese
2 eggs
1 onion chopped
Salt, pepper, thyme, oregano
 
Beat the eggs slightly.  Saute the onion in butter, blend flour, add milk and cheese slowly.  Add seasonings.  Stir in the corn and eggs.  Put in low buttered casserole (sprinkle top with breadcrumbs, if you like), and dot with butter.
Bake in medium oven (350) for 35 minutes.  Serves 4.