Golden Corn Casserole

May substitute fresh cut whole kernel corn when in season. Wonderful summer side dish.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2 (16 ounce) cans whole kernel corn, drained
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄4 cup sugar
• 1  tablespoon flour
• 1⁄2 teaspoon salt
• 1⁄2 cup evaporated milk
• 2  eggs, beaten
• 2  tablespoons  chopped parsley
• 1 1⁄2 teaspoons baking powder

Directions

1. Melt butter in medium saucepan; add sugar, mix well.
2. Stir in flour and salt until well blended.
3. Remove from heat; gradually add milk and stir in eggs, blending well.
4. Add parsley and baking powder, mixing quickly.
5. Fold in corn; pour into a lightly buttered 1 quart casserole.
6. Bake at 350 degrees for 35-40 minutes.