2 cans Shoepeg white corn, drained
1/4 c. butter
1/4 c. sugar
1 tbsp. flour
1/2 c. evaporated milk
2 eggs, well beaten
1 1/2 tsp. baking powder

Heat butter with sugar until butter is melted. Stir in flour until blended. Remove from heat. Gradually stir in milk. Add eggs and baking powder. Fold in corn. Pour into buttered casserole. Bake 40 to 45 minutes at 350 degrees.