Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 can | Cream style corn |
| 1 can | Kernel corn, drained |
| 2 \N | Eggs |
| 2 tablespoons | Sugar |
| 2 tablespoons | Flour |
| 1 teaspoon | Salt |
| 1 cup | Milk |
| 2 tablespoons | Butter, melted |
MM BY H PEAGRAM
Mix all ingredients and turn into a greased 1½ qt casserole. Bake at 350 degrees for 1 hour or until firm and set in the middle.
H. Peagram
Submitted By HELEN PEAGRAM On 10-28-94