1 16 oz can whole kernel corn, drained
3 Tbs flour
1 16 oz can cream style corn
2 Tbs sugar
1 pinch each salt/pepper
1 tsp baking powder
3 Tbs melted butter
3 eggs
1 cup milk, scalded


Put whole kernel corn into mixing bowl. Add flour and mix well. Add cream style corn, sugar, salt, pepper, baking powder, and melted butter. Beat eggs in separate bowl. Add scalded milk to eggs and beat well again. Pour over mixture in first bowl. Mix well. Pour into casserole dish. Place casserole in pan of water. Bake at 375 for 40 to 45 minutes, or until firm to touch. Makes 6 servings.

Dianne Marsh