1 can (16 ounces) cream-style corn
2 eggs
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
1/4 cup dry bread crumbs

Heat oven to 350 degrees.
Mix the corn, 2 eggs, 1/2 cup shredded cheese and 1/2 teaspoon salt in ungreased 1 quart casserole. Sprinkle with 1/4 cup bread crumbs. Bake uncovered in 350 degree oven for 35 minutes.

(From Betty Crocker's Cookbook for Boys & Girls, copyright 1975, page 57 - the first cookbook I ever owned, and I made this for the vegetable for the first "complete" meal I ever cooked for my parents & grandparents, years ago.)

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