6 jumbo eggs
2 (1 lb.) cans cream corn
1 tsp. vanilla
1 c. milk
1/2 c. sugar
2 tbsp. flour
1/2 tsp. salt
2 c. whole corn flakes
1/4 lb. melted butter

Combine eggs, corn, vanilla and milk, then add sugar, flour, salt and corn flakes which have been mixed with melted butter. Pour in 2 or 3 quart casserole. Bake in 350 degree preheated oven for 1 to 1 1/2 hours. Pudding will spring back like a cake when finished. Serves: 8 to 10.