2 tbsp. flour
1/2 tsp. salt
1/4 c. sugar
1 (17 oz.) can cream style corn
1 sm. (5.3 oz.) can evaporated milk
1/2 c. regular milk
3 slightly beaten eggs

Pour into a buttered casserole (1 1/2 quart size). Sprinkle top with 2 tablespoons chopped butter. Place the casserole dish in a pan, holding 1 inch of water. Bake at 400 degrees for 3/4 hour and check to see if center is firm. Sometimes it takes an hour.