Shoe Peg Corn - cooking recipe

Ingredients

2 cans Shoe Peg corn (I use frozen from Delchamps frozen food section), cooked and drained
2 eggs, lightly beaten
2 Tbsp. sugar or less
3 Tbsp. flour (not self-rising)
3/4 c. milk

Preparation

Mix ingredients together and pour into well buttered casserole dish.
Bake at 350\u00b0 about 45 minutes, maybe less. Check and see if browned lightly and custard is set.
Enjoy!!