1 pkg. cream-style corn
2 heaping tbsp. flour
2 heaping tbsp. sugar
1 egg, beaten well
1 tbsp. butter, melted
1/2 c. milk
1/4 lb. shredded cheese
1 pkg. Ritz crackers, crushed with 1/2 stick butter

Mix the corn, flour, sugar, egg, butter and milk in medium bowl. Pour into 1 1/2-quart casserole. Sprinkle with cheese and top with crackers.

Bake at 325°F for 30 minutes.

Yield: 6 servings.