1 can whole kernel corn
1 c. evaporated milk
2 tbsp. butter
2 tbsp. (level) flour
1 tsp. salt
Dash of pepper
2 eggs
Buttered crumbs

Melt butter; add flour. Stir well to mix. Drain corn; save liquid; add enough evaporated milk to liquid to make 1 cup. Add to flour mixture. Beat eggs; mix with corn; add to liquid mix; stir. Pour into 2 quart casserole. Top with buttered crumbs. Place casserole in oven in pan of water. Bake at 350 degrees for 45-50 minutes. Makes 4-5 servings.