| Frozen corn, whole kernel | 3½ cups |
| Milk | 1 cup |
| Eggs, slightly beaten | 3 |
| Salt | 1 teaspoon |
| Pepper | ⅛ teaspoon |
| Butter or margarine, melted | 2 tablespoons |
| Sugar | 3 tablespoons |
Preheat oven to 325°F. (slow). Grease 1½-quart casserole.
Cook corn according to package directions. Drain. Scald milk.
Mix remaining ingredients together. Slowly add hot milk to egg mixture. Add corn. Pour into casserole.
Bake 30 minutes or until set.
NOTE: Instead of frozen corn, use two 17-ounce cans whole-kernel corn, heated until boiling and drained.
Cabbage cooked in milk
6 servings, ½ cup each
| Cabbage, shredded | 1 quart |
| Milk | 1½ cups |
| Flour | 2 tablespoons |
| Butter or margarine, melted | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | Dash |
Add cabbage to milk and simmer for 2 minutes.