Instructions: Preheat oven to 350i.

For a moister corn pudding, only drain half the liquid from the whole kernel corn; for a drier corn pudding drain corn completely.

Mix all ingredients well. Pour into a greased casserole dish. Bake for 45 minutes, or until cooked through.

If you dont have any buttermilk on hand, you can sour some milk by adding 1 tablespoon of plain distilled vinegar to 1 cup (minus 1 tablespoon) of regular milk; let stand at room temperature for about 10 minutes.

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