1 pkg. Pictsweet Cut Corn
4 eggs, beaten
1 1/4 cups milk
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. margarine, melted
1 cup buttered bread crumbs

COOKING DIRECTIONS:

Place corn in pan and cover with water. Bring corn to a boil. Boil for 3 minutes; drain. In a large bowl, combine corn, eggs, milk, salt, pepper and margarine. Pour mixture into 2 quart buttered casserole. Top with bread crumbs. Bake at 350°F for 45 minutes.