2 (10 oz.) pkgs. frozen whole kernel corn in butter sauce
3 eggs
2 tbsp. flour
2 tbsp. brown sugar
3/4 c. whipping cream

In bowl of warm water; thaw corn pouch for 30 minutes. Heat oven to 350 degrees. Grease a shallow one quart casserole. In large bowl, beat eggs until light. Stir in corn, flour, brown sugar, and whipping cream (not whipped). Pour into casserole and bake at 350 degrees for 60 minutes or until knife inserted in center comes out clean. Serve immediately. Serves 6.