Ripe Olive Corn Pudding, by Jenifer

We serve this as a side dish when we have company, but a main dish when it is just us. We also bring it as our contribution to BBQ's as it makes a nice potatoe alternative for BBQ meats:

1/2 c. sliced black olives
2 Tlb butter
2 Tlb flour
2 1/2 c. milk
4 eggs, well beaten
2 t. salt
2 t. sugar (we use honey)
1 t. dry mustard
1/4 t white pepper
4 c. fresh corn kernels
1 1/2 c. soft bread crumbs
1 c. shredded cheddar cheese
1/4 c. chopped parsley

In a large sauce pan, saute onions & olives in butter over low heat (~5 mins). Stir in flour. Cook 3 mins. Slowly add milk, stirring until thick; remove from heat. In a separate bowl, combine eggs, salt, sugar, mustard and pepper. Add this mixture o the olive mixture. Add corn, bread crumbs, cheese and parsley. Turn into greased baking dish. Place this dish into a larger dishthat contains hotwater. There should be enough water to reach halfway up the mixture containing dish. Bake at 350 for ~70 minutes (or until mixture is firm- check center with knife). Makes about 8 servings.