Here’s another heirloom recipe from my mom’s collection, this one attributed to Radio Rec. Was it transcribed from a radio broadcast? Did Radio Shack make dishes?

I have no idea, but it makes a decently bog-standard Midwestern side dish. It’s basically baked creamed corn, not to be confused with cornbread. I’m not sure how to interpret the “large” can of corn the recipe calls for — I used a standard-sized can and there wasn’t much pudding, but adding more corn would make it harder for everything to fuse together.

2 tbsp. flour
2 eggs, beaten slightly
1/2 c. milk
2 tbsp. sugar
1 tsp. salt
1 large can of corn, drained (rinse to cut back on sodium)
1/4 c. shredded cheddar cheese
2 tbsp. butter, cut into small cubes

Whisk together the flour, eggs, milk, sugar, and salt, then stir in the corn and cheese. Put in a greased casserole dish and dot with the butter cubes on top. 

Bake at 375F for 30 minutes.