1 can (15oz.) whole kernel yellow corn drained 1 can (15oz.) cream-style yellow corn 2 eggs beaten 2 tbsp. sugar dash of salt 1 tsp. vanilla butter
Preheat oven 350º. Combine all ingredients in a medium bowl; mix well. Pour into shallow buttered 1-1/2 quart casserole. Bake for 45-50 minutes or until firm. Ten minutes before done, lightly sprinkle corn with additional sugar to give casserole a nice brown top. For variation use 2 cans (15oz.) of cream style corn.
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