Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (17-oz) cream style corn |
| 1 \N | Stick butter; melted |
| 1 tablespoon | Flour |
| 3 tablespoons | Sugar |
| ½ teaspoon | Salt |
| 4 \N | Eggs; beaten |
| 1 cup | Milk |
Mix all ingredients together. Bake in lightly greased 1-½ quart casserole at
350 for 50 minutes.
MRS JOHN P. ESTES, JR (LINDA)
TEMPE, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .