Corn Casserole

Hazel Smith's Hot Dish Recipe of the Week

Corn Casserole

1 17-ounce can whole kernel corn
1 2-ounce jar chopped pimentos
1 cup sharp cheddar cheese, finely grated
2 slightly beaten eggs
1/2 cup milk
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon salt

Preheat oven to 350°.

Combine all ingredients. Mix well and pour into a buttered 1 1/2 quart casserole dish.  Bake at 350° for 45 minutes.