2 (14 3/4-ounce) cans cream-style corn 1 (15 1/4-ounce) can corn, drained 4 eggs, beaten 1/4 cup sugar 2 tablespoons flour 1/4 cup (1/2 stick) butter, melted

Step 1 Heat the oven to 325 degrees.

Step 2 In a large bowl, whisk together the cream-style corn, corn, eggs, sugar, flour and butter until thoroughly combined.

Step 3Pour the pudding into a shallow, 2-quart casserole and bake until set, about 45 minutes.

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