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

Preheat oven to 375 degrees. Grease a 1 1/2 quart baking dish. In a small saucepan over low heat, melt butter. Stir in stuffing mix; set aside. In a large bowl mix milk, flour, and pepper until well blended. Stir in eggs, cream style and whole kernel corn and half of the reserved stuffing mixture. Pour into baking dish. Sprinkle with remaining stuffing mixture. Bake for 60-70 minutes or until center is puffed and set at 375 degrees. Let stand for 5 minutes before serving. Makes 8-10 servings.