1 (15 oz.) can cream style corn
1 sm. can plain shoe peg corn

Beat 2 eggs well and stir into the mixture of corn. Add 1/4 cup flour, 1 teaspoon salt, 2 tablespoons sugar, 1/4 teaspoon black pepper. Stir in 2 cups milk, mix thoroughly. Pour into a cold buttered, baking dish about 4 inches deep. Cover the top with 2 heaping tablespoons butter cut into small pieces. Bake in 375 degrees for 1 hour.