12 oz. can cream style corn
2 eggs
2 tbsp. flour
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk

Mix the corn with the eggs that have been beaten lightly, set aside.

Add the milk gradually to the flour, sugar, salt and pepper beating until smooth. Add 1 tablespoon melted butter. Combine this batter with corn and egg mixture and pour into greased casserole. Set in pan of hot water.

Bake at 325 for approximately 1 hour or until custard is firm.