24 oz. frozen corn (5 c.)
1 can creamed corn
6 tbsp. butter
2 tbsp. sugar
5 tbsp. flour
2/3 c. milk
3 well beaten eggs
1 1/2 tsp. baking powder
3 tbsp. brown sugar
1/2 tsp. cinnamon

Heat butter and sugar in saucepan until sugar is dissolved. Stir in flour and mix well. Remove from heat and gradually stir in milk. Add eggs and baking powder. Mix well. Add corn and spoon into pan.

Bake at 350°F for 70 minutes or until firm. Combine brown sugar and cinnamon and sprinkle over top of casserole, then drizzle melted butter over top. Return to oven for 5 minutes.