Ingredients:
2 (16 ounce) cans whole kernel corn, drained
1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup evaporated milk
2 eggs, beaten
2 tablespoons chopped parsley
1 1/2 teaspoons baking powder
Directions:
Melt butter in medium saucepan; add sugar, mix well.
Stir in flour and salt until well blended.
Remove from heat; gradually add milk and stir in eggs, blending well.
Add parsley and baking powder, mixing quickly.
Fold in corn; pour into a lightly buttered 1 quart casserole.
Bake at 350 degrees for 35-40 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.