3 tbsp. butter
3 tbsp. all-purpose flour
3/4 c. evaporated milk
1/2 c. water
1 tsp. sugar
1/2 tsp. salt
4 eggs, separated
1 lb. can crushed corn

Make a white sauce with butter, flour and evaporated milk mixed with water. Season with sugar and salt. Pour sauce over beaten egg yolks. Fold in crushed corn. Fold in egg whites that have been beaten stiff. Pour all into a greased 2-quart casserole dish. Set dish in a pan of hot water. Bake at 375°F for 50 to 60 minutes.

Submitted by: Mary Cartledge