1/4 c. butter
1/4 c. all purpose flour
1 1/2 c. milk
1 c. shredded cheddar cheese
1 (12 oz.) can whole corn with peppers, drained
1 (8 1/2 oz.) can cream style corn
3 eggs, beaten
1 tbsp. prepared mustard
1 c. bread crumbs
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cracker crumbs
1 tbsp. butter, melted

In large saucepan melt 1/4 cup butter, add flour and stir until smooth. Gradually add milk and cheese. Heat over medium heat, stirring constantly until thickened. Add remaining ingredients (except cracker crumbs and 1 tablespoon butter). Spoon into a 2 quart greased casserole. Mix cracker crumbs with melted butter and sprinkle on corn mixture. Bake, uncovered in 350 degree oven for 1 hour or until center is firm. Serves 6.