Ham And Egg Supper - cooking recipe

Ingredients

1 can whole kernel corn
milk
1 (12 oz.) can luncheon meat
2 c. shredded sharp Cheddar cheese
3 slightly beaten eggs
1 c. fine bread crumbs

Preparation

Drain corn, reserving liquid.
Add enough milk to corn liquid to make 1 1/4 cups.
Chop luncheon meat fine.
Mix all ingredients together well.
Place in greased 10 x 6 x 1 1/2-inch baking dish. Bake at 350\u00b0 for 40 to 45 minutes, or until set.
Yields 6 servings.