1 (16 oz.) pkg. McKenzie's whole kernel corn, cooked, drained
2 tbsp. butter
1 tbsp. flour
1 c. milk
1 c. grated sharp cheddar cheese
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs, beaten
3/4 c. toasted bread crumbs combined with 3 tbsp. butter

Preheat oven to 425 degrees. In 1 quart saucepan, melt butter on a simmer setting. Remove from heat. Gradually add flour, then milk, stirring as you add. Cook on a simmer setting, stirring frequently, until sauce thickens. Remove from heat. Add cheese and stir until melted. In a 1 1/2 quart casserole, evenly combine corn, eggs, cheese sauce and seasonings. Top with bread crumbs. Cook for 25 to 30 minutes.

MICROWAVE: In a 4 cup microwave measure, melt butter for 1 minute on Full Power. Gradually add flour, then milk, stirring as you add. Cook for 5 to 6 minutes on Full Power, stirring after 2 minutes. Add cheese and stir until melted. In a 1 1/2 quart microwave casserole, evenly combine corn, eggs, cheese, sauce and seasonings. Cook for 4 minutes on 70% power. Stir outer edges of casserole inward and stir inner portion toward outside of dish. Top with bread crumbs. Cook another 4 to 5 minutes on 70% power. Allow to stand 3 to 4 minutes then serve.