Ingredients
| 1-3/4 cup | fresh corn, cooked | | 1-1/4 cup | chopped cooked spinach, well drained | | 1/4 cup | butter or | | margarine | | 2 tbsp. | flour | | 1-1/2 tsp. | salt | | 3/4 cup | evaporated milk | | 3 | eggs, lightly beaten | | 1 tbsp. | chopped pimientos | | 2 tsp. | dried minced onion |
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Instructions
Combine corn and spinach and 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 8-1/2x4-3/8x2-1/2-inch loaf pan. Bake at 350°F for 45 to 50 mintues or until done. Slice to serve.
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