1 lg. can cream style corn
1 can Mexicorn (drained)
3/4 c. evaporated milk
2 eggs
2 tbsp. flour
3 tbsp. melted butter
2 tbsp. sugar

Beat eggs and milk. Add flour and sugar. Stir until smooth. Fold in corn and melted butter. Pour mixture into a greased casserole and bake at 350 degrees for approximately 30 minutes.