Lynn’s Paradise Cafe Pumpkin Corn Pudding
- 2 Tablespoons flour
- 1-3/4 cups whole milk
- 3 eggs, beaten
- 1 cup pumpkin puree, canned or fresh
- 1 teaspoon salt
- 2/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3-1 /2 cups corn, fresh or frozen
- 3 Tablespoons melted butter
Preheat oven to 350°.
In a large bowl, whisk flour with milk until smooth.
Whisk in 3 beaten eggs and pumpkin puree.
Add salt, sugar, cinnamon, and nutmeg.
Blend well. Stir in corn.
In a 2- quart casserole, melt 3 Tablespoons butter and swirl around to coat bottom.
Pour corn/pumpkin mixture into casserole.
Cover loosely with foil.
Bake at 350° until set, 30 to 40 minutes.
Uncover to brown last 5 minutes.