2 (1 lb.) each cream style corn 2 eggs 2 tbsp. Melted butter or margarine ¼ cup flour 1 tsp salt 1/2 tsp. pepper 1 can evaporated milk
Blend well, pour into buttered 1 ½ qt casserole dish. Place in shallow baking pan. Place on oven rack. Fill pan with hot water to ¾ inch from the top of casserole. Bake in slow oven (325) for 1 hour and 15 minutes or until knife comes out clean. Makes 6 Servings
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