5 (10 oz. ea.) pkgs. Whole Kernel Corn
salted water
1 dozen eggs
1/2 cup unsifted flour
8 cups (1/2 gal.) milk
1/4 c. sugar
1 1/2 tbsp. salt
3/4 tsp. pepper
6 tbsp. butter, melted

Cook corn in salted water as directed on package; drain. Divide evenly among four (1 1/2-quart) casserole dishes, pouring about 1 3/4 cups into each.

Beat eggs lightly. Stir in flour, milk, and seasonings; then add melted butter. Stirring to keep seasoning blended, pour about 2 3/4 cups of the mixture into each casserole dish. Place casseroles in pans of hot water. Bake at 350°F until set - about 45 minutes.

Yield: about 18 cups or 24 (3/4 cup) portions.