1 can Del Monte cream-style corn
2 eggs, beaten
2 tbsp. sugar
1/2 tsp. salt
1 can evaporated milk

In a medium bowl, combine all ingredients. Pour into a 2 quart casserole or baking dish.

In oven, set baking dish in a large pan of hot water, filled until water reaches half way up side of baking dish.

Bake at 350°F for about 60 minutes of until a thin knife inserted in center comes out clean.

Makes 6 servings, but recipe may be easily doubled.