3 tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. white pepper
1 1/2 c. hot milk
2 1/4 c. corn - whole kernels
3 eggs, beaten
1/4 c. fine dry bread crumbs
3/4 lb. frankfurters
Chopped parsley
3 tbsp. butter

Heat butter and stir in flour. Blend thoroughly and add salt and pepper. Gradually stir in hot milk. Cook sauce until thick and smooth, stirring. Remove from heat and add corn. Slowly stir in beaten eggs.

Pour mixture into 1 1/2 quart casserole. Top with bread crumbs and dot with 2 tbsp. butter. Bake in oven for 45 minutes at 350 degrees. About 15 minutes before dish is done, arrange frankfurters on top, finish baking. Makes 6 servings.