1/4 c. butter
1 c. herb-seasoned stuffing mix
1/2 c. milk
3 tbsp. flour
1/8 tsp. pepper
3 eggs, beaten
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn, drained

Preheat oven to 375 degrees. Grease a 1 1/2 quart baking dish. Melt butter in a saucepan over low heat. Stir in stuffing mix and set aside. In a large bowl mix milk, flour and pepper until well blended. Stir in eggs, cream style and whole kernel corn and 1/2 of the stuffing mixture. Pour into casserole and sprinkle remaining stuffing mixture on top. Bake 60 to 70 minutes or until center is puffed and set. Let stand 5 minutes before serving. 8 to 10 servings.