2 c. cream style corn (1 can)
1 c. undiluted evaporated milk (sm. can)
1/4 c. sugar (light brown sugar is best)
1 tbsp. flour
1 tbsp. melted butter
1/2 tsp. nutmeg
1/4 tsp. salt
3 eggs, well beaten

Beat eggs well and add milk.

Combine sugar, flour, nutmeg and salt. Add milk and egg mixture and stir in corn.

Pour into well buttered 1 1/2 quart casserole and sprinkle with nutmeg and melted butter. Bake at 350 degree oven 1 hour, uncovered, or until set.