Elsie’s Creamy Corn Casserole

Preheat your oven to 350°F (175°C).

In a medium bowl, beat the eggs. Add the sugar and flour, mixing until smooth.

Stir in the creamed corn and the drained whole kernel corn. Gradually mix in Borden Vitamin D Whole Milk until well combined.

Fold in 3/4 cup of shredded cheddar cheese, reserving the remaining 1/4 cup for the topping.

Pour the mixture into a buttered 2-quart casserole dish. Dot the top with pieces of butter, then sprinkle the reserved 1/4 cup of cheddar cheese over the top.

Bake for 75 minutes or until the casserole is set and golden.

Remove from the oven and let it cool for 5 minutes before serving.