Corn Souffle - cooking recipe

Ingredients

2 cans whole kernel corn
2 cans cream-style corn
1 stick butter
1/2 c. milk
3/4 c. flour
1/4 c. sugar
8 eggs, beaten slightly

Preparation

Drain whole kernel corn.
Mix both cans of corn, butter, milk, flour and sugar.
Beat eggs until light.
Add to corn mixture. Turn into greased casserole dish.
Bake at 350\u00b0 until center is firm.