Categories: Casserole, Corn, Side Dish

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

1. Melt butter in medium saucepan; add sugar, mix well.

2. Stir in flour and salt until well blended.

3. Remove from heat; gradually add milk and stir in eggs, blending well.

4. Add parsley and baking powder, mixing quickly.

5. Fold in corn; pour into a lightly buttered 1 quart casserole.

6. Bake at 350 degrees for 35-40 minutes.

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