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

In medium saucepan, heat butter until melted. Stir in flour and sugar until well blended. Remove from heat. Gradually stir in milk. Add eggs and baking powder; mix well. Fold in corn. Pour into buttered 1 quart casserole.

Bake 45 minutes (or until knife inserted in center comes out clean) in preheated 350 degree oven.