Today’s recipe is one I have run before. This corn soufflé comes from my late Aunt Sue—hard to believe she’s been gone almost 14 years. I thank of her each and every time I make this.

Sue Mac’s Corn Pudding
6 cups fresh or frozen corn
(2#bag)
6 eggs
3 cups milk
6 tablespoons flour
6 tablespoons sugar
1 1/2 teaspoons salt
3/8 teaspoon pepper
3 tablespoons margarine
(melted in pan)

Heat margarine in 13×9 casserole until melted. I do this while the oven is pre-heating. Mix all other ingredients and pour into hot buttered casserole. Bake at 350 degrees for 45-55 minutes or until golden brown and firmly set.