1 can white shoe peg corn
1 can yellow cream style corn
3 eggs
3/4 c. sugar
1 tbsp. flour
1/4 stick butter
Nutmeg

Drain shoe peg corn. Mix together sugar and flour. Then add beaten eggs. Then add both cans of corn. Stir, put mixture into casserole. Dot with butter, sprinkle with nutmeg to taste. Bake 1 hour at 350 degrees. Serves 6.