Kansas Style Scalloped Corn

Directions

1. Drain liquid from canned corn into measuring cup. To this add evaporated milk to make 1 cup.
2. Melt butter over low heat. Add flour, salt and pepper. Sitr until smooth. Add liquid gradually. Cook until thick, stirring constantly.
3. Add corn mixed with beaten eggs. Pour into buttered 1 quart casserole. Sprinkle top with bread crumbs. Place dish in shallow pan filled with hot water. Bake at 300 degrees F for 45-50 minutes.