1/2 cup (1 stick) butter
1/2 cup sugar
1 tbsp. flour
1/2 cup evaporated milk
2 eggs, well beaten
1 1/2 tsp. baking powder
2 (12 oz. ea.) cans whole kernel corn, drained

Heat butter and sugar in a medium size pan until butter melts. Stir in flour and blend well: remove from heat. Gradually stir in milk: add eggs and baking powder and mix well. Fold in corn and pour into a buttered 2-quart casserole dish.

Bake at 350°F for 40 minutes or until a knife comes out clean when inserted near center.

Topping:

1 tbsp. butter, melted
1/4 cup sugar
1/2 tsp. cinnamon

Brush with melted butter: sprinkle with sugar and cinnamon.

Submitted by: Anne Flock