2 (12 oz.) cans corn
1/2 c. butter
1/2 c. sugar
1 tbsp. flour
1/2 c. evaporated milk, undiluted
2 eggs, well beaten
1 1/2 tsp. baking powder
1 tbsp. butter, melted
1/4 c. sugar
1/2 tsp. cinnamon

In medium saucepan, heat 1/2 cup butter with 1/2 cup sugar until well blended. Remove from heat. Gradually stir in milk. Add eggs and baking powder; mix well. Fold in corn. Turn into buttered 1 quart casserole. Refrigerate for an hour or longer to set. Preheat oven to 350 degrees. Bake 45 minutes or until knife inserted in center comes out clean. Brush with melted butter. Sprinkle with sugar and cinnamon.