Scalloped Corn

2 tablespoons flour
2 tablespoons sugar
2 cups milk
2 large eggs
2 (14-1/2 ounce) cans creamed corn
1-1/2 sticks butter, melted (1-1/2 cups)
56 saltine crackers, finely crushed (2 cups)

Preheat oven to 325 degrees F. Grease 2-quart shallow baking dish. Mix flour and sugar in large bowl. Gradually whisk in first milk and then eggs until well blended. Mix in corn and 1 stick melted butter. Pour into baking dish. Mix cracker crumbs with remaining 1/2 stick melted butter; sprinkle over corn. Bake 40 to 45 minutes, or until mixture begins to set but center still shakes when dish is jiggled.

Serves 10.