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, .