This is a dish I will most certainly be making this Thanksgiving. It is one of our favorites, and yes, it is a re-run.

Corn Souffle’
6 cups fresh or frozen corn (2 pound bag)
6 eggs
6 tablespoons flour
6 tablespoons sugar
3 tablespoons butter or margarine (melted in pan)
3 cups milk
1-1/2 teaspoons salt
3/8 teaspoon pepper

Mix all ingredients except butter. Put butter in 9×13 casserole dish and melt. Pour mixture into hot buttered casserole and bake at 350 degrees for 50-60 minutes or until set and browned on top.