Corn and Green Bean Pudding

About 1 1/2 hours before serving, using sharp knife, cut corn kernels from cob.

Thinly slice green beans diagonally.

In 10-inch skillet over medium heat in hot margarine, cook green beans 5 minutes, stirring frequently.

Add corn; cover and cook 5 to 10 minutes until vegetables are tender-crisp.

In large bowl, beat eggs, sugar, flour, salt and pepper; stir in evaporated milk until blended.

Stir in corn mixture.

Preheat oven to 325°. Grease 1 1/2-quart casserole.

Pour corn mixture into casserole. Place casserole in 13 x 9-inch baking pan or other small dish with about 1-inch water.

Bake until done, approximately 1 hour to 1 hour and 15 minutes or until knife inserted halfway to the middle comes out clean.