9 tbsp. butter
3 cans cream style corn
4 1/2 tbsp. sugar
3 tbsp. cornstarch
2 1/4 tsp. salt
9 eggs
2 1/4 c. milk
Pepper to taste

Melt butter and spread into 2 casserole dishes (11 3/8 x 7 1/2 inch). In small bowl, mix dry ingredients together. In separate large bowl, beat eggs well. Add milk and the dry ingredients. Beat well. Add corn last. Pour mixture into buttered casseroles. Each filled casserole must then be placed in a pan of water. Bake 2 hours at 300 degrees. Serve hot. Makes 2 casseroles and serves 16.