Whisk together flour, salt, melted butter, and sugar.
Add eggs, and beat well.
Stir in the drained corn and milk.
Pour into a buttered casserole dish - a deep dish pie pan works well.
Stir once halfway through baking.
Bake 45-60 minutes.
Remove from oven when a knife comes out clean, and the corn pudding is golden brown on top.
Notes
Place the pie dish or casserole dish on a rimmed baking sheet. Next, pour the corn pudding mixture into the pie dish. The baking sheet under the pie dish will catch any spills as you slide the corn pudding into the oven.
You can test for doneness by gently moving the baking sheet. If the pudding doesn't jiggle and is golden brown, it's ready to come out of the oven.
If you double or triple the recipe for a crowd, cooking time will increase.