1/2 c. butter
1/2 c. sugar
1 tbsp. flour
1/2 c. evaporated milk
2 eggs, well beaten
1/2 tsp. baking power
2 (12 oz.) cans whole kernel corn, drained

TOPPING:

1/2 c. bread crumbs
1 tbsp. butter
1/2 c. sugar
1/4 tsp. cinnamon

Heat butter and sugar until melted. Stir in flour, blend well. Remove from heat. Gradually stir in milk. Fold in corn and pour into buttered casserole. Bake 40 minutes at 350 degrees. After 30 minutes, sprinkle on topping and bake 10 minutes longer.