1/4 c. butter
1 c. herb-seasoned stuffing mix
1/2 c. milk
3 tbsp. all-purpose flour
1/8 tsp. pepper
3 eggs, beaten
1 can (17 oz.) cream style corn
1 can (17 oz.) whole kernel corn, drained

Preheat oven to 375 degrees. Grease 1 1/2 quart baking dish.

In small saucepan over low heat, melt butter. Stir in stuffing mix; set aside.

In large bowl mix milk, flour and pepper until well blended. Stir in eggs, cream and whole kernel corn and half the reserved stuffing mixture. Pour into baking dish. Sprinkle with remaining stuffing mixture. Bake 60-70 minutes or until center is puffed and set. Let stand 5 minutes.