1 (16 oz.) can cream style corn
4 eggs, separated
2 c. milk
4 heaping tbsp. flour
1/2 stick butter
2 tbsp. sugar
Salt & pepper to taste
1 tsp. baking powder

Put corn into mixing bowl. Add egg yolks, salt, pepper and sugar. Melt butter and blend in flour. Add butter mixture to corn mixture. Add milk and mix thoroughly.

Beat egg whites until foamy, add baking powder and continue beating until stiff. Fold egg whites into corn mixture. Pour into a 2 1/2 or 3 quart baking dish. Bake uncovered in 375 degree oven for 45 minutes to 1 hour. Serve while hot.

Note: If the corn seems thin when you pour it out of the can you can add another can of corn with no changes in the rest of the ingredients. This method makes a larger amount and is nice for covered dish dinners.