Christmas Corn Casserole
From the kitchen of Carolyn Langdale
1 Stick butter
1/2 Cup sugar
1 Tablespoon flour
1/2 Teaspoon baking powder
1 - 5oz. can of evaporated milk
2 Cans whole kernel corn.
In medium sized sauce pan heat 1 stick
butter & 1/2 cup sugar.
Stir in 1 tablespoon flour, 1/2 teaspoon
Remove from heat, add 1 - 5oz. can of
evaporated milk, 2 beaten eggs.
Fold in 2 cans drained whole kernel
Bake at 350 in 9x13 pan for 40 to 45
Brush on melted butter & sprinkle
Serves 4 to 6.