6 tbsp. butter plus extra to grease the casserole
1/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 tsp. baking powder
2 lg. eggs
1/2 c. canned evaporated milk, undiluted
2 pkgs. (10 oz. each) frozen whole kernel corn, thawed (3 1/2 c.)

Turn oven to 350 degrees. Grease a 1 1/2 quart (6-cup capacity) casserole and set aside. Melt the 6 tablespoons butter in a large saucepan over medium heat. Turn off heat. Mix sugar, flour and baking powder in a medium size bowl. Add to melted butter; stir until smooth.

Put eggs and milk in the bowl and beat with a fork until well blended. Add egg mixture to saucepan. Beat until ingredients are well mixed and smooth. Stir corn into saucepan. Pour mixture into casserole. Bake uncovered about 45 minutes or until toothpick inserted in the middle comes out clean and the top is golden brown at 350 degrees.