Creamed Corn Pudding

This is a recipe from my Aunt Ethel. The best corn dish ever.

2 quarts fresh creamed corn (if you don't have fresh corn in your freezer you can use frozen corn, the yellow and white or shoepeg is best)
3 eggs
1/2 cup flour
2 c. milk
2 tbsp sugar
1 stick butter, melted
Salt and pepper

Beat eggs. Add milk. Mix well. Set aside.

Mix other ingredients well. Add the egg/milk mixture to it. Mix well.

Pour into a butter dish.

Bake at 375 until set and firm.