12 oz/15 oz can whole kernel corn
1 t salt
3/4 C Milk
Dash of pepper
2 T butter
2 eggs beaten
2 T Flour

Preheat oven 350. Drain liquid from corn and reserve 1/4 cup. Add milk to measure 1 C liquid. Set aside. In saucepan, heat butter, add flour, salt & pepper (it will be a paste). Slowly add liquid (blend well) to create a thin gravy. Cook and stir constantly until thickened-remove from heat. Add drained corn and slowly add beaten eggs. Pour into greased casserole.

Bake at 350, 45-50 min.