1 teaspoon salt
3 large eggs
1 cup milk
1 teaspoon vanilla extract
2 cups corn flour
3/4 cup diced celery
1 cup butter
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon dried marjoram
1/2 teaspoon almond extract
2 tablespoons butter, softened
Melt salt in a large saucepan, over low heat. Stir together eggs and milk. Reduce heat to medium-low and simmer over medium heat for 2 minutes; stirring constantly. Remove from heat and stir in vanilla extract and flour. Beat until smooth. Stir in corn flour and celery. Stir into milk mixture. Fold in butter, leaving 1/4 cup of butter over the top. Pour mixture into prepared pan.
Bake in preheated oven for 50 to 60 minutes, or until creamed and no longer pink. Cool for 10 minutes, then turn out onto a wire rack to cool completely.