THE WORLD'S BEST CORN PUDDING CASSEROLE

4 to 6 eggs, beaten
1 stick of I can't believe it's not butter, melted
1/4 cup of sugar, white (optional)
2 cans of creamed corn
2 cups of milk or cream
3 rounded teaspoons flour
pinch of salt

TOPPING:
Melted ICBINB
Pourable light brown sugar

Preheat oven to 325-350 degrees.
Grease deep dish with some of the ICBINB
Place flour on top of cold milk and shake until mixed.
Mix all ingredients except ICBINB and brown sugar

Pour in baking dish (shallow dishes enable faster baking, but deep dishes give another texture)

Place rest of ICBINB on top and sprinkle with the light brown sugar. (all the butter will rise)

Bake 1 to 1 and 1/2 hours until set. Middle will be a little runny but will set up.

A little bit of sugar goes a long way in this recipe.

I have made this with frozen creamed corn and used the food processor. This recipe comes out looking like a crustless quiche when baked in a flat dish. Maybe a new discovery like Impossible Pie!