Ingredients
1-3/4 cups fresh or frozen corn, cooked1-1/4 cups chopped cooked spinach (well drained)1/4 cup butter2 tablespoons all-purpose flour1-1/2 teaspoons salt3/4 cup evaporated milk3 eggs, lightly beaten1 tablespoon chopped pimientos2 teaspoons dried minced onion
Preparation
Combine corn and spinach; set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk; cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion; fold into cooled butter mixture. Fold in corn and spinach.
Pour into a greased 8x4-in. loaf pan. Bake at 350° for 45-50 minutes or until done. Slice to serve.
