1 can (16 oz.) whole kernel corn
1 can (16 oz.) cream style corn
3/4 c. evaporated milk
1/4 c. sugar
5 tbsp. flour
2 eggs (beaten)
1/2 stick butter (melted)

Mix well. Place in buttered 1 1/2 quart casserole. Bake 1 hour 15 minutes at 350 degrees F. Serves 6-8.