German Caesar Corn Pudding
2 eggs 1/2 t salt
3T flour 1/4 t pepper
1/2 c cream 2 c fresh corn (4 cobs)
1/2 German Caesar 1/2 c grated cheddar cheese
1/2 c milk
Beat eggs and flour, then beat in the cream, German Caesar, milk, salt and pepper.
Stir in corn and cheese.
Pour into a buttered 8X8 casserole dish and place it into a 9X13 casserole dish that is half filled with water.
Bake at 350 for 50-55 minutes or until golden and firm.